Madelines

Madelines are basically light airy teacakes originating from France. They are traditionally scallop shaped, and for this recipe I’d recommend investing in a madeline tray. The batter is made from the same ingredients as a traditional cupcake, but the quantities and process outlined below should be followed really carefully so you end up with fluffy and light madelines!

Ingredients:
Makes 20 madelines
Overall time required: 1 hour 30 minutes

  • 115g unsalted butter (plus another 2 Tbsp for the pan)
  • 2 large eggs, at room temperature
  • 100g granulated sugar
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 15g sifted all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • optional: icing sugar for sprinkling on top

Method:

  1. Melt the butter in a saucepan and set aside to slightly cool as you prepare the rest of the batter.
  2. Using an electric whisk beat the eggs and sugar together on high speed for at least 8 minutes. The mixture will be thick, pale, and form ribbons when you lift the whisk. Beat in the lemon zest and vanilla extract until combined.
  3. Whisk the flour, baking powder, and salt together. Using a spatula or wooden spoon, gently fold into egg mixture. The batter is quite delicate, so handle with care and don’t over fold!
  4. Stir the batter into the melted butter in small batches.
  5. Cover the batter and chill in the fridge for up to an hour (don’t chill for any longer than this as the butter in the batter will solidify!)
  6. Preheat the oven to 180°C.
  7. Melt the remaining 2 Tablespoons butter. Using a pastry brush, lightly brush the pan with melted butter.
  8. Spoon 1 generous Tablespoon of batter into the center of each scalloped well. You don’t need to spread it to the edges, just plonk in the centre of the shell.
  9. Bake for 10-12 minutes. The madeleines are done when the tops spring back after lightly pressed with your finger. Transfer the warm madeleines to a wire rack to cool.
  10. Dust with icing sugar before serving. Madeleines are best enjoyed right after baking, warm and fresh out of the oven!

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