If you have been to France, the chances are high that you have seen and tasted madeleines. They are small shell-shaped cakes that are usually moist and spongey. The flavours vary, and the most traditional has a slight orange blossom taste. However, I have also tasted chocolate, lemon and other variations. This recipe is a combination of many that I have tried including from the wonderful recipe site Marmiton.
Although the original recipes are usually for the standard size of madeleines, I often prefer to use my mini moulds. The cooking time for these is very short. Additionally, I find that they get a little crispy on the outside and stay moist inside. Traditional moulds are made of metal, but as you can see from the photos I have used the silicone, non-stick version. These are so easy to use, and the madeleines come out almost the same.
100 g unsalted butter
100 g caster sugar
3 eggs, at room temperature
110 g plain flour
1 tsp baking powder
pinch of salt
1/2 tsp fleur d’oranger
1/2 tsp vanilla extract
Pre-heat the oven to 220C.
First, melt the butter in the microwave at low heat. Set aside while you prepare the other ingredients.
Next, in a large mixing bowl, mix the eggs and sugar until light and fluffy. Then fold in the flour, baking powder and salt. Finally mix in the melted butter and flavourings.
Cover the bowl and let the batter rest for 30 minutes. Then use a madeleine mould and pour batter into each part to about 3/4 full. Bake for 4 minutes at 220C and then lower heat to 200C and cook for another 8 minutes. For the smaller mini madeleines, you can decrease the baking time to 5 minutes at 220C.
Remove from the oven and let cool before serving. Store in an airtight container for up to 3 days.
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