Almond And Apricot Madeleines

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Almond And Apricot Madeleines

In celebration of the BOOM awards, our BOOMbassador, Rosie Birkett has shared her delicious summer desert, apricot & almond madelines.

We’ll be serving these up at the awards ceremony for our BOOM winners and short listers at Borough Market tomorrow night!

Rosie Birkett's madelines


Serves 12

  • 100g Rachel’s Slightly salted organic butter, melted and cooled
  • 2 medium Abel and Cole Organic eggs
  • 100g caster sugar 
  • 80g self raising flour, sifted
  • 20g ground almonds 2 tsp almond essence 
  • 3 crazy jack organic ready to eat apricots, finely chopped 


  • Grease the madeleine tin really, really thoroughly with butter, then sprinkle with a light dusting of plain flour.
  • Tip the tin upside down over the sink to remove any excess flour.
  • Place the eggs and sugar in a whisking bowl and whisk until pale and fluffy. You can do this in a stand mixer if you have one.
  • Fold in the remaining ingredients until you have a smooth batter. Leave the batter to sit for 30 minutes, and preheat the oven to 200 degrees celsius.
  • Spoon (or if you have a piping bag, pipe) just under 1 tablespoon of the mixture into the madeleine holes, being sure not to overfill each hole - you need less mixture than you think because it will puff up.
  • Bake in the oven for 8-10 minutes, until deeply golden and biscuity around the edges.
  • As soon as you remove the madeleines from the oven, bash them out of the tin onto the worktop. Devour. 

Rosie Birkett's madelines

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