Madeleines Recipe
These are irresistible, especially when eaten within a few hours of baking. The batterwill keep uncooked in the fridge for up to 2 days, giving you the opportunity to enjoy warm freshly baked madeleines on consecutive days.
Difficulty: ★★☆☆☆
让对24
- 125g unsalted butter
- 125g caster sugar
- 2 large eggs
- 1 tsp vanilla bean paste or ½ tsp vanilla extract
- 125g plain flour
- 1 tsp baking powder
- A pinch of fine salt
- Icing sugar, chopped pistachios and dry edible rose petals, to decorate
- Melt the butter in a small pan or in the microwave, then set it aside to cool to room temperature.
- Whisk the caster sugar, eggs and vanilla together in a large bowl, until light and slightly thickened. Sift in the flour, baking powder and salt then fold using a large metal spoon until the mixture is well combined. Now fold in the cooled, melted butter.
- Cover the mixture and chill in the fridge for at least 1 hour or ideally overnight.
- To bake the madeleines, butter a non-stick madeleine tin with melted butter using a pastry brush, then flour it. Chill the tin in the fridge or freezer while you preheat the oven. You can skip this step if you’re in a hurry, but baking in a cold tin with cold batter will help the cakes rise with the classic madeleine domed top.
5. Preheat the oven to 180°C, 160°C Fan, Gas Mark 4. Fill each indentation with 1 tbsp cake mix, or until half full. Don’t be tempted to smooth the mixture out, it will relax into the tin on its own – another tip that will help achieve that dome. Bake for 8-10 minutes until set and golden, with a pale top and light brown, scalloped base. Set aside to cool slightly in the tin. You can now prepare the tin to bake another batch, or save the remaining batter in the fridge to cook later.
6. They are great eaten warm, with a light dusting of icing sugar. Alternatively make a thick icing by mixing some water or lemon juice into icing sugar. Brush onto a corner of the cooled madeleines then scatter with chopped pistachios and dry edible rose petals.
