Do you have a favourite cooking smell? Often Key will be cooking and I’ll yell out from the other room ‘that smells so good.’ He always laughs and tells me that he has just started and is only cooking the onions.
So for me, my absolute favourite cooking smell is the smell of onions cooking and caramelising.
I also like to use my nose when baking. If you have baked for long enough, I think you can almost tell when something is ready just from the smell. These lemon and lime madeleines certainly smell good when they are cooking. I’m sure that’s all the butter and sugar that’s in them :)
French butter to make French madeleines. A happy coincidence :)
You could make this with just lemon or just lime zest but I like the mix of both. Either way, make sure you use lots!
Madeleines are so simple to make but they are one of those annoying things that you can’t make unless you have the right equipment. My madeleine mould is actually one of those Tupperware silicone ones. It was a little pricey but I’ve had it for years now and not only does it work well, but it washes up so easily.
Fill up each madeleine mould 3/4 full. They will rise plenty!
Madeleines are kind of half cake, half biscuit. I love those crispy edges that contrast with the fluffy centres.
Delicious with a cup of tea.
Lemon and Lime Madeleines
Ingredients – Makes approximately 10 depending on the size of your mould
- 1 egg
- 1/3 cup of white sugar
- ½ cup of plain flour
- 90g of unsalted butter, melted
- Zest of 1 lemon
- Zest of 1 lime
- Preheat the oven to 200°C. Grease a madeleine mould.
- In a medium mixing bowl, beat the egg and sugar until it is pale and has thickened.
- Fold in the flour, melted butter and citrus zest until it is just combined.
- Fill the madeleine moulds ¾ full then bake for 14 minutes or until the madeleines are puffed up and golden on the edges.
- Let cool for 5 minutes before turning out and cooling completely on a rack.
- Delicious with a cup of tea, madeleines keep well overnight if tightly sealed in a container.