These little bites of deliciousness had me at the first bite! Probably because I am not a cake-eater as such, except for when it comes to anything plain and spongy. Plus I love the little shell pattern on the base with it’s little bulge in the middle. I also greatly appreciate a recipe that makes a few in number that you can gobble up as the feeling takes you . . . and not recipes where not only is it a big palarver to cook, but you also end up making like 60 madeleines!
Madeleines
These little bites of deliciousness had me at the first bite!
Serving Size 60 Madeleines
Ingredients
- 50 g butter melted
- 1 large or 2 smaller room temperature eggs
- 50 g of cane caster sugar – sucre pure canne
- 1/2 tsp good quality vanilla extract
- 50 g plain flour with some extra for dusting
- Some additions if you like: lemon or orange zest/ground ginger/cinnamon/allspice/cardamon
Instructions
- Preheat your oven to 190°C/170°fan
- Wipe/brush your 12 mini madeleine tray with the butter, and a dusting of flour.
- Using a warm bowl, break the egg/eggs into a large bowl, add the sugar and whisk until the mixture is very pale and thick. Beat well as there is no other raising agent.
- Sift the flour into the egg/sugar mixture, then add any preferred spices, beat again until you have a nice batter.
- Add the rest of the butter and any zest at this stage, then gently fold into the mix.
- Fill your moulds with the batter, but don’t flatten so as to get the little puff in the middle. Place in preheated oven for 7-10 mins depending on your oven. Your madeleines are ready when the little puff is there and they are golden. Leave to cool in the moulds, then place on a wire rack . . . or for as long as you can manage! A dusting of icing sugar pretties them up ready to serve.
Notes
If in season, I love to serve these with a big helping of strawberries and a bowl of whipped cream mixed with some crème fraiche and decorated with a few leaves of fresh mint.
Enjoy!
