Rainbow Madeleines


Rainbow Madeleines


100g butter, melted, plus extra for greasing

85g plain flour, plus extra for dusting

50g ground almonds

100g golden caster sugar

2 whole large egg, separated, using 2 egg yolks and 2 egg whites 



Here’s how 

Pre Heat oven to 170C.

Mix the flour, ground almonds and sugar in a large bowl. 

Put the melted butter and egg yolks in a separate bowl and mix together with the vanilla. 

Whisk the egg whites in a clean bowl until they form soft peaks. 

Fold the butter mixture and the dry ingredients, into the egg whites using a large metal dessert spoon, be careful not to knock the air out.

Separate the mixture into 3 bowls and gently mix in the different colours, we used pink, yellow and green.

Carefully add a teaspoon of each colour into the prepared moulds and swirl the colours together with a cocktail stick. 


Bake for 12-15 mins until golden and firm to the touch. Cool for a few mins in the tin, then turn out onto a wire rack and leave to cool completely. 

Best eaten on the day with a coffee or hot chocolate for the kids.