Madeleines

Madeleines

By
From
Baking
Makes
32 large madeleines
Photographer
Vanessa Levis

These very light little French tea cakes are usually baked in shallow, scallop-shaped moulds which give them their distinctive shell-like appearance. They are served dusted with icing sugar. English madeleines are a slightly more elaborate version baked in dariole moulds, glazed, coated with coconut and topped with a cherry (see Variations).

Ingredients

Quantity Ingredient
2 eggs
165g caster sugar
1/2 teaspoon finely grated lemon rind
150g plain flour, sifted
185g unsalted butter, clarified, (see Tip)
1 tablespoon rum, (optional)
sifted icing sugar, to dust

Method

  1. Preheat the oven to 200°C. Grease the madeleine tins and dust them with flour.
  2. Beat the eggs and sugar until thick and mousse-like using a hand whisk and a bowl set over a pan of gently simmering water, or a very good electric mixer. Remove from the heat (if using that method) and continue to beat until cooled.
  3. Add the lemon rind. Fold in the flour and then the cooled butter, mixing only until everything is blended. A metal spoon or spatula is best for this job. Take care not to overwork the mixture at this point and don’t allow the butter to sink to the bottom of the bowl. Lastly fold in the rum, if using.
  4. Spoon the mixture into the prepared madeleine tins. Bake large madeleines for 9 minutes and small madeleines for 6–7 minutes or until pale golden.
  5. Let stand for 1–2 minutes before removing from the tins. Repeat until all the mixture is used. Dust with icing sugar while still warm.

Variations

  • Chocolate madeleines

    Sift the flour with 3 tablespoons of cocoa powder.

    Orange madeleines

    Replace the lemon rind with the grated rind of 1 orange.

    English madeleines

    Make Madeleines as above but bake in dariole moulds. After baking and when cold, level the tops with a sharp knife to give a flat base when inverted. Turn out upside-down and brush with warm Apricot or Redcurrant Glaze. Roll immediately in desiccated coconut and top each with ½ glacé cherry.

Tip

  • To clarify the butter, place in a saucepan and melt slowly. When the butter is clear remove from the heat, stand for a few minutes and pour the clear butter into a cup, leaving the sediments in the pan. Cool. This can also be done in the microwave

Note

  • Madeleine tins are available in small and large sizes from kitchen shops and department stores. Dariole moulds, shallow patty tins or muffin tins can be used if madeleine tins are not available.
Tags:
baking
bakery
margaret
fulton
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