Madeleines are always best served straight out of the oven. Make the batter, then bake the madeleines 10–15 minutes before you want to serve them.
They are an excellent accompaniment to the ice creams (pages 282 and 283).
100g butter (room temperature) + extra for greasing
100g caster sugar
2 free-range or organic eggs, lightly beaten
finely grated zest 1 lemon + extra for serving
70g very finely ground pistachios + extra for serving
50g self-raising flour, sieved + extra for dusting
Beat the butter and sugar until very pale and light, approximately 10 minutes. Stir in the eggs one by one, ensuring the first is fully incorporated before adding the second, followed by the lemon zest and pistachios. Once combined, gently fold in the flour. Leave the batter to rest in the fridge overnight.
Preheat the oven to 190°C/375°F/gas 5.
Generously grease two madeleine or cupcake trays with butter and lightly dust with flour, tapping off any excess.
Spoon a dessertspoon of the mixture into each mould, being careful not to overfill them – this quantity should make 24 madeleines. Bake for 10–12 minutes, until golden.
Serve with the extra pistachios and lemon zest sprinkled over.