Great British Bake Off’s Kim-Joy shares delicious madeleine recipe

Kim-Joy features in the ninth series of the ITV’s popular show The Great British Bake Off and was the contestant known to have the best decoration skills on the series. She finished the show in second place and has since gone on to create many of her own recipe’s as well as bringing out her own cookbook ‘Baking with Kim-Joy’. Here is her easy lemon madeleine recipe that takes just 25 minutes.


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Kim-Joy captured the hearts of the nation last year with her unique and intricate creations.

She was constantly praised for her decoration skills and unusual designs that she took to her bakes.

Easy quick baking recipes have become popular recently and Kim-Joy’s madeleine takes just 25 minutes to make.

In collaboration with, Kim-Joy has released her easy baking recipe to help those who are bored during lockdown.

Kim-Joy’s lemon madeleine recipe:

Prep time: 15 minutes

Chill time: 30 minutes

Bake time: 8-12 minutes

Makes: 12-15

Difficulty: Easy


• 2 eggs

• 100g caster sugar

• 135g plain flour

• 1tsp baking powder

• 70g salted butter

• 33g whole milk

• 1/2 tsp vanilla bean paste

• Grated rind of two lemons

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Ingredients for madeleine dip:

• 200g icing sugar

• 40-45g freshly squeezed and sieved lemon juice

• Green food dye

• Extra icing sugar

• Extra butter for greasing madeleine tins


1. Make the madeleine batter. Add the caster sugar and eggs to a large bowl (ideally a stand mixer) and whisk on high speed for about 7 minutes, until thick and holds a trail. Meanwhile, melt the butter in very short 20 second bursts in the microwave so that it is of liquid consistency but not too hot. Then weigh the flour and baking powder in a separate bowl. Grate the lemon rind.


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2. When the sugar and egg mixture is thick and holds a trail, pour in the milk, then sift the flour and baking powder. Add the lemon rind and vanilla bean paste, and then whisk until just incorporated. Pour in the cooled melted butter, and whisk again until just combined. Do not over mix.

3. Cover with cling film and place in the freezer for 30 minutes. Melt a little extra butter and use this to grease a madeleine tin. Then place the madeleine tin in the freezer too. At this point, preheat the oven to 220 degrees Celsius.

4. Meanwhile, make the lemon dip. Whisk together the lemon juice and the icing sugar, until the consistency is smooth and runny, but is still opaque when coating the back of a spoon. Add a little more lemon juice/icing sugar until you have the correct consistency.

5. Put your madeleines into the oven, piping in a small amount of batter to each section of your tray. The batter shouldn’t fill the tray, there should be small gaps around the edges to allow your madeleines to rise in the oven.

6. Set aside a small amount and add more icing sugar to this until it is of piping consistency, then transfer to a piping bag ready for later. Add green food dye to the remaining larger amount. Pour the green icing into a wide brimmed cup (choose one suitable for dipping madeleines into), and cover with cling film for now.

7. When the madeleines are cooked, dip one by one (scalloped end first) into the green lemon icing. Aim to have just under half of the madeleine’s surface area covered. Leave the madeleines to set on a wire rack.

8. When the green icing has set, use the white icing in the piping bag (set aside earlier) to decorate with white lines.

This recipe is super easy to follow but the fluffy madeleine texture along with the lemon green icing will taste delicious.

It also shouldn’t take too long to do but you do need to make sure that you have a madeleine tin at hand in order to create the madeleine shape.

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