Madeleine Hot Air Balloons by Lisa Faulkner

Serves 12 Prep time 45 mins Bake time 10 mins
Madeleine Hot Air Balloons by Lisa Faulkner


For the Madeleines

70g melted unsalted butter (plus 20g extra melted for greasing)

100g caster sugar

2 medium eggs, beaten

125g plain flour + a little extra for dusting

1tsp baking powder

2tbsp Belvoir Elderflower & Rose Cordial


For the icing

150g icing sugar

1 tbsp Belvoir Elderflower Cordial

a squeeze of lemon juice

food colouring

cocktail sticks

paper piping bags

12 flapjack squares for ‘the baskets’



  1. Whisk the eggs and sugar until they are light and fluffy, (the whisk should leave a ribbon trail on the surface of the mixture when you lift it up).  It needs to almost double in volume – which will take about 6 minutes in a stand mixer.
  2. Lightly fold in all the other ingredients. Leave to stand for 20 minutes.
  3. Meanwhile, brush the madeleine tray with melted butter, leave to set, then dust with a little flour, knocking out any excess.
  4. Preheat the oven to 200c/Fan 180c/Gas Mark 6.
  5. Gently spoon the madeleine batter into the moulds and bake for 8-10 minutes until lightly golden.
  6. Allow to cook in the tin for 5 minutes then turn out onto a wire rack to cool completely.
  7. Mix the icing sugar with the cordial and lemon juice until you have a smooth pipeable icing. Divide into 4 and make them different colours with food colouring. Spoon into small piping bags and cut off the tips so they pipe nice and thin.
  8. Pipe the icing over the madeleines to create patterns.
  9. Use a couple of cocktail sticks inserted into the base of each balloon and skewer into flapjack squares to make them into hot air balloons! You’re all set; up, up and away… !!