This is the first recipe from my new ‘Desserts’ collaboration with last year’s Australian Masterchef runner up Julia Taylor. These are very easy and quick little cakes to make which pair superbly with a cup of tea!

Makes 20-24 madelines

7 Responses to “Julia Taylor’s Lemon Madeleines”

  1. January 29, 2013 at 10:47 pm

    Pretty!

  2. Katie
    February 8, 2013 at 1:15 pm

    Lemon + Madelines …Yes please!

  3. Michael
    April 6, 2013 at 12:50 pm

    Thanks for this recipe! I have a couple of questions…

    1. What size eggs do you use?
    2. Are the madeleine pans you use mini? (I suspect they are!).

    Anyhoo, have given this recipe a go and they come out of the oven in 4 minutes!

    Cheers!

    • Katie
      April 7, 2013 at 11:31 am

      Hi Michael I used just medium-sized eggs and yes the tin I used for the cake sin the photo was a smaller one but you could use a regular one just fine.

  4. Michael
    April 6, 2013 at 1:06 pm

    Excellent! I used the larger madeleine pans and used a 25ml cookie scoop to portion. Baked for 10 minutes in a 160C fan-forced oven. Even got the requisite bump!

    Delicious!

    • Katie
      April 7, 2013 at 11:31 am

      Fantastic! :)

  5. Sylvia
    July 22, 2013 at 10:22 am

    Finally had the chance to give these a go on the weekend, it is one of the best madeleine recipes I’ve tried to date. Thanks for sharing this with your readers!

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