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Madeleines Recipe and Guide (1 Viewer)

Here is a lovely recipe for Madeleines.
Makes Approx 24-30

Madeleines HMB.jpg



Preheat the oven to one of the following:
190°C Fan Assisted
200-210°C Regular Oven
Gas Mark 5
375F


Ingredients:
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

You will also need a greasing agent for the tin, be it vegetable oil, butter or cake release.

Method:

1.Grease your Madeleine tin.
2. Melt your butter on the hob or in the microwave and then place to one side for cooling.
3. Put your 3 eggs plus your extra yolk, your essence of choice and caster sugar in a mixing bowl.
4. Whisk on a moderate to high speed for a few minutes until the mix becomes thicker and looks very pale in colour.
5. 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.
6. Now pour the cooled butter into the mixture and fold in with a spatula until it has all combined, the mixture should be quite thick.
7. Scoop some of the mixture (about two teaspoons full) into each section of the tin,
DO NOT overfill your Madeleine spaces; you should be able to see the outer pattern of Madeleine when filled, they should be roughly three-quarters full. See the below pictures for a filling guide...

CORRECT FILLING
:D

Madeleines HMB Fill.jpg


TOO MUCH FILLING :(

Madeleines DONT DO.jpg


If you fill the tin this much it will overspill and start dripping all over your oven, I know I have done it!

8. Place in the middle of the oven for approx 9 mins or until golden.
9. Once baked, remove from the oven, remove from the tin, (I used a cocktail stick just to lift the outer edge slightly) and place on a wire rack to cool.
10. You can dust lightly with icing sugar once cool, eat on the day of baking.

Also, see the tutorial
Madeleine Tutorial with pictures.
 
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