Madeleines

Madeleines

By
From
The Margaret Fulton Cookbook
Makes
32 large madeleines.
Photographer
Geoff Lung

These plump little sponge cakes are baked in special embossed moulds that resemble the ‘pleated scallop of the pilgrim’s shell’ that gives them their characteristic puffed dome. Madeleine tins are available in small and large sizes at kitchen shops and most department stores.

Ingredients

Quantity Ingredient
2 eggs
3/4 cup caster sugar
1/2 teaspoon finely grated lemon rind
1 cup plain flour, sifted
185g unsalted butter, clarified
1 tablespoon rum, (optional)

Method

  1. Preheat the oven to 200°C. Butter the madeleine tins and dust with flour. Beat the eggs and sugar until thick and mousse-like, using a hand whisk and a bowl set over a saucepan of gently simmering water or a very good electric mixer. Remove from the heat (if using that method), and continue to beat until cooled. Add the lemon rind, then fold in the flour, and then the cooled butter, mixing only until everything is blended. Take care not to overwork the mixture at this point, and don’t allow the butter to sink to the bottom of the bowl. A metal spoon is the best tool for this job. Lastly, fold in the rum if using.
  2. Spoon the mixture into the madeleine moulds to half-fill. Bake in the preheated oven for 8 minutes, until pale golden. Let stand for 1–2 minutes before removing from the moulds. Repeat until all the mixture is used.

To clarify the butter:

  • Place the butter in a small saucepan and slowly melt. When the butter is clear, remove from the stove for a few minutes and pour into a cup, leaving the sediments in the pan, and allow to cool.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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