Coconut madeleines

Coconut madeleines

By
From
Treats
Makes
24
Photographer
Danielle Wood

These pretty French treats are best eaten on the day you bake them, but the cake mixture can be made the night before. I love the shell designs of traditional madeleine tins, but you can also bake these in a mini muffin tin. Package up these melt-in-the-mouth treats in a tin to keep them fresh, and hand-write a label with ‘eat me’ to encourage swift eating.

Ingredients

Quantity Ingredient
3 large eggs
120g caster sugar
150g butter, melted and cooled, plus extra for greasing
5 tablespoons milk
150g plain flour
1/2 teaspoon baking powder
100g desiccated coconut
icing sugar, for dusting

Method

  1. Preheat the oven to 170°C and brush a 12-shell madeleine tin with some melted butter. Using a food processor with the whisk attachment, whisk the eggs and sugar together for 3–4 minutes, or until the mixture is frothy. Combine the melted butter with the milk and whisk into the egg mixture.
  2. Into a clean bowl sift the flour and baking powder and combine with the coconut. Fold the flour mixture into the egg mixture. Scrape down the sides of the bowl to make sure that all of the ingredients are well incorporated. Cover the bowl and chill for 20 minutes – this ensures that the madeleines rise properly in the oven.
  3. The mixture makes 24, so you will need to bake these in 2 batches. Using half the mixture, fill each madeleine shell until it is two-thirds full.
  4. Bake for 8–10 minutes, or until the madeleines have risen and are springy to the touch. Remove the madeleines from the tin to cool, and repeat with the remaining mixture. Cool the madeleines on a wire rack and dust with icing sugar. Store in a tin or an airtight container for up to 3 days.
Tags:
Treats
April
Carter
gift
handmade
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