My Lemon Madeleines Recipe: The PERFECT French Pastry at Home!

[@lidiyajohnson7460]

Brilliant! Fantastic!

[@AllegraAelfwynnnKing]

These look heavenly, Kirsten😍 wonderful to have you back🎉

[@KirstenTibballs]

Thank you :)

[@SamSolasdonSaol]

Yay! Thank you. Good to see you again too. Hope you are well. ❤️

[@KirstenTibballs]

We are doing very well. We have another one coming next week!

[@heyitsmeshaz]

I didn't know the batter baking up was traditional. Thanks for the info!

[@KirstenTibballs]

You're welcome :)

[@davidjustdavid3955]

They look wo yum, you're a wonderful masterchef🎉

[@KirstenTibballs]

Thank you! They were delicious :)

[@chrissing64]

I've seen a few recipes that ask for cake flour. Is this all purpose, ( plain flour) or self raising flour please? I don't see specific cake flour in the UK.

[@KirstenTibballs]

Hi, cake flour has a lower percentage of protein, closer to 7-8% protein. If you cant find flour with this percent, you can make your own cake flour by mixing some cornstarch into all purpose or plain flour. For 1 cup plain flour remove 2 tablespoons of flour and replace this with 2 tablespoons cornflour - in metric terms use 105g plain flour plus 20g cornflour per 125g flour in the recipe.

[@chrissing64]

@@KirstenTibballs thank you

[@mehrifazeli3578]

🙏💐

[@ivano8]

"Inverted sugar"? Is this an Australian name for something?

[@KirstenTibballs]

Invert sugar is a syrup mixture of glucose and fructose, some people call it invert syrup. It's about 33% sweeter than regular sugar, and will hold moisture more than regular sugar. You should be able to purchase it at baking shops, we sell it at Savour as well, otherwise we have a lesson on making it from scratch on Savour Online Classes :)