Collect ingredient: 3.5 oz. of un-salted butter. Plus a pinch or two, for greasing the Madeleine trays.
Collect ingredient: Half a lemon.
Collect ingredient: salt (just a pinch)
Collect ingredient: 4.5 oz. of castor sugar.
Collect ingredient: 4 eggs.
Collect ingredient: 4.5 oz. of self-raising flour.
Collect utensil: Large Mixing bowl.
Collect utensil: Spatula.
Collect utensil: Madeleine moulds
Collect utensil: Wire tray.
Collect utensil: Small pan.
Collect utensil: Jug.
Collect utensil: Weighing scale
Collect utensils: The following will come in handy: Couple of cups, Kitchen knife, Lemon juicer, Wooden spoon, Kitchen Roll
Ensure: Bowl is at room temperature.
Ensure: You have lots of love in your heart to put into the Madeleines.
Ensure: You go slowly and take care.
Ensure: You have a clean work surface and keep a clean work surface.
Ensure: Your hands are washed.
Ensure: You are ready to clean up as you go along.
Ensure: Madeleine moulds are well greased. Use your finger to grease in some butter, ensure you cover the insides totally.
Juice half a lemon and add a pinch of salt.
Crack the eggs into a jug, 3 eggs plus the egg yolk of the 4th.
Melt the butter in a pan then pour into a small cup or jug. (Be careful not to burn, just between warm and hot).
Add the caster sugar to the bowl.
Add the lemon juice plus its pinch of salt to a bowl.
Mix together until the sugar is moist and lemon fragrant.
Add the three eggs and extra yolk to the bowl.
Mix well with a spatula until pale and light.
Add the flour via a sieve and fold with the spatula until smooth.
Add the melted butter.
Fold until smooth.
Place the Madeleine mixture into a fridge for 50 minutes, tidy up and prepare for next steps.
Go do something pleasurable or useful.
Ensure: Oven is heated to 180 degrees.
Spoon the Madeleine moulds half to two thirds full with the mixture, take an opportunity to taste to remember what this batch tasted like if any future adjusting is required on the final Madeleine.
Place the uncooked Madeleine mixture into a freezer for 10 minutes.
Place the Madeleines into an oven and bake for approx 20-25 minutes.
Take the opportunity to wash up and get next steps ready, take in the lovely smells of the Madeleine as you are going.
Remove from oven. The Madeleines should be golden to look at and bouncy when touched.
Place the Madeleine onto a wire tray for 5 minutes, in their moulds to cool.
Empty the Madeleines and cool until just warm.
Dust the Madeleines with icing sugar via a sieve or shaker.
Eat and enjoy the Madeleines with a nice cup of tea or a very strong coffee.