Madeleines
I love madeleines and I especially love the smell of madeleines cooking in the oven. You will often find the kitchen filled with the delicious aroma of freshly baked madeleines, here is a recipe I have been using for few years that I think you will love.
I can’t take any credit for this recipe, I am following the exact letter of a recipe from one chef that I really like: Michel Roux Jr.
Madeleines
- 12 to 16 madeleines
- Preparation: less than 30 min
- Oven: 200 ℃
- Cooking time: 8 to 10 min
- You need a madeleine tray
Ingredients
- 2 eggs
- 100g caster sugar
- 100g plain flour
- 1 lemon, juice and zest
- ¾ tsp baking powder
- 100g butter
Mixing time
- Preheat your oven to 200 ℃. Brush your madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess. I am sure you already know about that.
- Whisk together the eggs and the sugar in a bowl until frothy. If you don’t have strong muscles, I recommend using a hand mixer.
- Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray. Waiting for 20 minutes is important, the mix becomes foamy and your madeleines will rise properly and if you are in luck you will get a lovely bump.
- Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Temperature and time are crucial for madeleines to rise. Don’t open your oven door, temperature shouldn’t drop in the middle of the cooking.
- Transfer the madeleines to a wire rack and leave for a few minutes to cool down. Best time to eat them is within an hour, don’t wait.
