75 grams of butter, melted and cooled
2 medium sized free range eggs
75 grams of white sugar
3 tablespoons of Elderflower cordial syrup
zest of ½ a lemon
¾ cup / 100 grams of plain all-purpose white flour, sifted
½ teaspoon of baking powder
Extra Elderflower cordial syrup, to glaze
Icing / confectioners sugar
In a large bowl, whisk the eggs and sugar together until they are thick, pale and fluffy.
Sift together the flour and baking powder.
Combine the Elderflower syrup, zest and butter.
With a flat spatula fold the sifted the dry ingredients into the fluffy egg mixture alternating with a little of the butter mixture until just combined.
At this stage you can refrigerate the mixture to help ensure the signature "bump". (I prefer to transfer the mixture into a plastic piping bag first, as it takes up less room compared to the bowl, be sure to secure the end so there is no spillage.)
Let the mixture rest in the fridge for at least 4 hours. (You can make the mixture ahead of time - it will keep fine for about 3 days.)
When ready to bake; grease the madeleine pan with plenty of butter and dust with sifted flour, be sure to cover every nook and cranny, so your madeleines don't stick.
Place the pan in the freezer to chill for a couple of minutes while you preheat the oven to 200°C (392°F).
Pipe the chilled mixture into each madeleine mould ¾ or until almost full.
Bake for 8 to 12 minutes depending on the size or until the madeleines are golden and spring back when you touch the centre.
Brush the warm madeleines with the extra syrup and dust with icing sugar, serve right away or allow to cool and store in an airtight container.