Madeleines

Madeleines

By
From
French Lessons
Makes
50
Prep
20 mins
Cooking time
5 mins
Photographer
Steve Brown

These little cakes are easily recognised by their unique shell-like form. Yes, you do need a special tin to bake them in, but they are so pretty and delicate that it’s worth it.

Ingredients

Quantity Ingredient
75g butter
40g ground almonds
80g plain flour
80g sugar
3 egg whites, lightly whisked

Method

  1. Gently heat the butter until it is melted, then set aside to cool a little.
  2. Mix together the dried ingredients then stir in the egg whites. Gradually stir in the melted butter until batter is smooth. Cover and refrigerate for 2 hours.
  3. When ready to bake the madeleines, preheat your oven to 210°C. Grease 2 madeleine tins and dust lightly with flour.
  4. Spoon the batter into the moulds and bake for 5 minutes until firm and golden brown. Remove from the oven and leave to cool in the tins for a few minutes. Turn out onto a wire rack and eat while still warm. Madeleines are best served freshly baked with a cup of tea, but will keep in an airtight container for up to 3 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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