Madeleines recipe

Directions

1. 1
   Preheat the oven to 210C/410f/gas mark 6 and brush a little vegetable oil inside the madeleine moulds.
2. 2
   In a large mixing bowl, whisk together the eggs, salt and sugar until bubbly.
3. 3
   Next, add the remaining ingredients and mix into the eggs with a balloon whisk.
4. 4
   Spoon the mixture into the madeleine moulds, filling them only three-quarters of the way up.
5. 5
   Put the madeleine tray flat in the freezer for ten minutes and refrigerate the remaining mixture for the next batch.
6. 6
   It is important to chill the cake mixture at this stage, since it's the contrast between cold and hot that gives you the characteristic little bump.
7. 7
   Once chilled, cook in the middle of the oven for ten minutes.
8. 8
   Remove the cooked madeleines from the oven, unmold and wash the mould before repeating the process of greasing and filling the moulds, freezing for 10 minutes and cooking.
9. 9
   Store in an airtight container for up to three days, or freeze in an airtight box.