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125gms Butter (melted but not too hot)

Juice of ½ a lemon

150gms Castor Sugar

150gms Plain (cream) Flour

3 Glenfin Duck Eggs + 1 Glenfin Duck Egg Yolk



Break the duck eggs into a bowl with the extra duck egg yolk.
Add the lemon juice and castor sugar.
Beat well until pale and light.
Sift in the flour and fold in.
Stir in the melted butter.
Grease a Madeleine tray, shallow biscuit or shallow bun tray with butter and dust with flour.
Spoon the in Madeleine mixture, making sure not to fill them more than 2/3 full.
In an oven preheated to 180
°c bake the Madeleines for 25 minutes
and turn out on wire cooling rack.

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