Madeleines: a French classic
These little morsels will always take me back to my childhood. They were the kind of things we used to have after school. Madeleines are easy to make and the mixture itself can keep for a week in the fridge. So you can bake them fresh everyday. At this time of year, they are the perfect comfort treat with a cup of tea or coffee.
125 g melted butter
125 g flour
A pinch of salt
4 g baking powder
3 small eggs
125 g sugar
You will need a mould for madeleines, if you don’t have one you can use, a traditional cupcake tray, both need to be well buttered.
This recipe should allow you to make 20 to 24 madeleines.
- Melt the butter
- Sift flour, salt and baking powder
- Whisk eggs and sugar for a minute or two, until your mixture is nice and fluffy, then slowly fold the sifted flour and slowly add the melted butter.
- Once all is mixed, cover with cling film and leave it in the fridge for at least 2 hours. After that time, you will see some little bubbles on top of your mixture. This mixture will actually keep in the fridge for a week, so you can bake the madeleines fresh everyday.
- Butter your madeleines tray and fill them with a teaspoon of your mixture. Bake in a pre-heated oven at 190ºC for 10 minutes until golden brown.
- Turn them out of the tray as soon as they come out of the oven
You can enjoy them warm or cold. To keep them fresh store them in a tupperware box, best to eat them within two to three days.
Chef’s tip: to your sifted flour add the zest of a lemon and orange. Once the madeleines have cooled, dip them into dark chocolate or white chocolate if you prefer.