So, there is a special someone that I need to impress with bakery/cookery prowess tomorrow. No, not the boyfriend as I’m not seeing him till majority of my assignments have been handed in as I don’t have the time for a social life right now. Sigh.
At any rate, I got home at 7:30pm, soggy from the rain and more than a little frostbitten from the bone-chilling winds. The day at work was killer, as though I’m now only working 2 days a week, working on the production team for a publishing company means that you are always busy. Always.
Madeleine Cookies Recipe & Me
Despite all this, I had a plan in mind. A plan to bake some scrumptious tidbits that were easy and not too time-consuming, which would also fill the house with warm, comforting smells. The only problem was that I couldn’t decide WHICH scrumptious tidbits would be made! Muffins? Cookies? Biscotti? Mini cakes?
Also Try: Basic Muffin Recipe
Then the ghost of Marcel Proust came flying out of the sky and hit me on the head with a madeline tray. No, really. Hey, it’s my imagination, I can imagine whatever I please! If my sleep-deprived mind wants to tell me that Proust dropped the madeline tray on my head, then I have every right to believe it.
This recipe is based on one by Aussie chef Shannon Bennett, arguably one of Australia’s most skilled chefs in the art of French cuisine.
Madeleine Recipe Ingredients
- 100g unsalted butter, at room temperature
- 125g caster sugar
- 3 large-ish eggs
- 1 cup plain flour
- 1 heaped tsp baking powder
- Zest & juice of 1 lemon
- 1 tbsp vanilla essence
- Extra butter and flour for brushing and dusting madeline tins
How to Make Easy French Madeleine Recipe
1. Cream the butter and sugar in a mixing bowl till pale. Add the eggs and beat till combined. Don’t worry if the mixture curdles, it has absolutely no effect on how this recipe turns out.
2. Sift the flour and baking powder into the wet mixture, then beat at a low speed till mixture is well combined. Mix in the lemon zest, juice and vanilla. Place mixture in the refrigerator till it is chilled.
3. Preheat the oven to 180 degrees C, and brush the madeline tins with butter and dust with flour.
Also Try: Strawberry Cheesecake Recipe
4. Remover batter from the fridge and drop teaspoonfuls into each mould – don’t worry about smoothing it out or making sure it covers all the indents, as it bakes it will rise and fill out on it’s own.
5. Place in the oven and bake for 5-10 minutes, till the tops (flat sides facing up) are golden and the edges have slightly browned. Remove from the oven, tap them out of their moulds and place them on a rack to cool.
6. Serve dusted with icing sugar and a good coffee (or tea, in my case!)
Depending on the size of your teaspoon and the size of your moulds, this will make roughly 25 – 30 little madelines. If you prefer yours softer and without the crunchy, caramelized edge then take them out of the oven a little earlier than what I’ve put (probably around the 5 minute mark rather than 10).
Also, this is a really basic batter – if you want to make a variety of flavours, then go for it! You can add instant coffee powder dissolved in hot water, cocoa powder or melted chocolate, honey, concentrated orange juice, or even rosewater (as Nigella did for her ‘Rosewater madelines’ in “How to be a domestic goddess”).
Also Try: Easy Mini Pavlova Recipe with Strawberry
I had no lemons in the house so I added 1/2 cup pulpy orange juice instead, and since that made the batter very watery, I also added 1/2 cup self-raising flour to bring it back to the right consistancy. They turned out fine, but the orange flavour is disappointingly weak. Next time I’ll try it with orange syrup or concentrated orange juice and see how I go.