Blue Flower

Madeleines

2 large eggs
Caster sugar 100g
Grated zest of 1 unwaxed lemon
2 teaspoons pure vanilla extract
Self-raising flour 100g
Unsalted butter, melted and cooled 70g

1. Whisk the eggs and sugar together until they thicken and lighten in colour
2. Beat in the lemon zest and vanilla
3. Sieve and fold in the flour with a spatula
4. Fold in the melted butter with a spatula
5. Cover the batter with cling-film and chill for a minimum of 3 hours, maximum of 2 days

Preheat the oven to 200°C

6. Place the silicon Madeleine moulds on a baking sheet
7. Divide the batter amongst the moulds, filling them almost to the top
8. Bake the Madeleines until puffed up and golden (about 12 minutes)
9. Allow to cool on a rack