Nothing compares to them. Petite, springy, and with that distinctive citric aroma… You can easily lose the count after you have eaten two… try this recipe which is super easy and enjoyable.
Always serve with a cup of tea or coffee. Delight your friends with an easy-to-make French style high-tea experience.
Recipe
How much time do you need?
Preparation time: 20 min
Cooking time: 12 min
Resting time: at least 1 hour
Total time: approx. 1 hr 30 min
Difficulty: Easy
Material:
Madeleine pan
Spatula
Bowls
Brush
Standing mixer, or a manual mixer
Ingredients, make 18
3 eggs
2/3 cup (125 g) sugar
1 tbsp (7 g) powdered sugar
1 1/2 tsp orange zest (or lemon)
1 cup (120 g) flour
1 tsp baking powder
1/4 tsp salt
6 tbsp (55 ml) melted butter
Method: Beat eggs with sugar until pale yellow and then add the zest, beat for 1 more minute. Whisk together dry ingredients add to the egg mixture gently using a spatula until just combined, do no mix. Then add melted butter and integrate using a spatula, very gently. Be careful not to add hot melted butter (if used a microwave, let it rest for 10 minutes). The mixture will absorbe the butter in less than a minute. Refrigerate the batter at least 1 hour! Or overnight, even better! This is really critical for getting the hump of a Madeleine. When the butter has been in the fridge for at least one hour. Pre-heat the oven to 160°C, or 175°C fan forced. Lightly coat a non-stick Madeleine pan with butter. Use a stick of butter just taken out of the fridge (solid and cool). Then use a brush to distribute the butter and coat the pan for each Madeleine. Spoon 1 tbsp (15 ml) of batter into the center of each shell. Do not spread it, it will spread out by itself during the cooking process.
Bake 10 mins until slightly golden around edges and centers look set and slight hump has appeared (12 minutes in fan forced oven). Allow them to cool slightly for 2 minutes and remove from the tin and place in a cooling rack.
Wait for the little hump to pop up! :)
Once cooled completely at least 10 minutes, dust with powdered sugar and enjoy! You can also coat half of each madeleine in icing sugar, chocolate and sprinckle some nuts, pistachios, posibilities are endless and yummy! :)
These are best eaten the day they are made. Batter can be stored in the fridge for up to 2 days and you can easily enjoy freshly baked Madeleines for breakfast.
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