Elderflower Madeleines


  • 5 Tbsp butter, melted and cooled

  • 2 medium sized eggs

  • 5 Tbsp of granulated sugar

  • 3 Tbsp of frostbites elderflower cordial

  • zest of ½ a lemon

  • ¾ cup all-purpose white flour, sifted

  • ½ teaspoon of baking powder

  • Extra frostbites elderflower cordial, to glaze

  • Icing sugar


1.       In a large bowl, whisk the eggs and sugar together until they are thick, pale and fluffy.

2.       Sift together the flour and baking powder.

3.       Combine the elderflower cordial, zest and butter.

4.       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.

5.       Pour into a piping bag and refrigerate the mixture for at least 4 hours, and up to 3 days

6.       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.

7.       Place the pan in the freezer to chill for a couple of minutes while you preheat the oven to 390°F

8.       Pipe the chilled mixture into each madeleine mould ¾ or until almost full.

9.       Bake for 8 to 12 minutes depending on the size or until the madeleines are golden and spring back when you touch the centre.

10.      Brush the warm madeleines with the extra cordial and dust with icing sugar, serve right away or allow to cool and store in an airtight container.

11.      Makes 12 large madeleines and approximately 24 smaller ones.

Peggy Speir