Here is a step by step guide showing you how to make Madeleine’s.
Pre heat the oven to one of the following:
190°C Fan Assisted
200-210°C Regular Oven
Gas Mark 5
140 grams Unsalted Butter
140 grams / 5 oz Caster Sugar
1 teaspoon of Vanilla Essence (or essence of your choice, I used Sicilian Lemon)
3 Medium Eggs Plus 1 Extra Yolk
140 grams / 5oz Plain Flour
1 teaspoon of baking powder
Icing Sugar for dusting (optional)
You will also need a greasing agent for the tin, be it vegetable oil, butter or cake release.
1.Grease your Madeleine tin.
2. Weigh out your butter, place in a pan, then melt the butter on the hob or alternatively place in a microwavable dish and melt in the microwave.
3. Once melted place to one side for cooling.
4. Now break 3 eggs into a small bowl.
5. You will need the yolk of a 4th egg so lightly tap the 4th egg onto the side of a small cup until it cracks and then hold the egg over the cup and let the egg white drip out of it.
6. Once all the egg white has dripped into the cup, break open the shell to reveal the extra yolk and place it in the mixing bowl with your 3 other eggs.
7. Add your essence of choice.
8. Weigh out your caster sugar and add that too.
9. Whisk on a moderate to high speed for a few minutes until the mix becomes thicker and looks very pale in colour.
10. Now sieve the flour and baking powder into the mix and fold in using a metal spoon, ensuring you fold in near the base of the mix as you can get flour pockets that have not mixed in properly.
11. Now pour the cooled butter into the mixture and fold in with your metal spoon until it has all combined, the mixture should be quite thick. Scrape down the sides of the bowl and then finish mixing the ingredients together with a either a spatula or your metal spoon.
12. Scoop some of the mixture (about two teaspoons full) out of the mixing bowl and into each section of the tin, you should still be able to see the outer pattern of Madeleine tin when filled, they should be roughly three quarters full.
Tip: DO NOT overfill your Madeleine tin otherwise the mixture will spread and pour out all over your oven. If you have overfilled your tin then scoop some of the mixture back out.
13. Place in the middle of the oven for approx 9 mins or until golden, once baked, remove from the oven, remove from the tin, (I used a cocktail stick just to slightly lift the outer edge) and place on a wire rack to cool.
14. You can dust slightly with icing sugar once cool, eat on the day of baking.