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madeleine cookies on a tier server

Madeleines (Mary Berry's)

These beautiful little shell shaped sponge cakes are a delightful accompaniment to any tea. Mary Berry's recipe is straightforward and delicious - below I have shared it with slight modifications and notes to clarify the process.
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Equipment

Ingredients
  

  • 150g (1 1/4 cups) all purpose flour plus more for dusting
  • 150g (2/3 cup) salted butter
  • 3 extra large eggs
  • 150g (3/4 cup) sugar
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • finely grated zest of 1 lemon
  • confectioners' sugar, for dusting

Instructions
 

  • Preheat your oven to 425° F (218° C). Grease a madeleine pan, dust with flour, and shake off the excess.
  • Melt your butter and set aside to cool slightly.
  • Measure your eggs and sugar into a large bowl and whisk until pale and thick. Note: Achieving this is much simpler with an electric mixer fitted with a whisk attachment. It is important that the the eggs are whisked enough.
  • Sift in half of the flour with baking powder, salt, and lemon zest. Fold them in gently with a flexible spatula.
  • Pour in half the melted butter around the edge of the bowl and fold in. Repeat the process with the remaining flour and butter.
  • Spoon the mixture into the madeleine pan (Note: you will have enough batter to fill your pan at least twice) so they are full to just below the rim. Bake 8-10 minutes, until well-risen and golden. Ease out of the pans, and cool on a wire rack.
  • Grease and flour your pan again. Fill your pan again, and bake your second batch.
  • Dust madeleines with confectioner's sugar, and serve.