French Madeleines...

I wanted to make the world famous madeleines for ages now, but there was one thing stopping me -> lack of that traditional madeleine mold. But, just recently I've finally treated myself to one! I just wish I've done it earlier... Unfortunately the "quest" wasn't over. Now, there was a much more difficult task ahead of me, and it was to find that perfect recipe for French madeleines. If you google it you'll get hundreds of them - but which one to trust. As I can't complain for the lack of cookbooks, I decided to turn my attention there... 

First attempt ended... in total failure :( I used Trish Desein's recipe which resulted in "madeleine pancakes", which even tasted quite OK, but that's where all the positives end... Didn't give up and within a week decided to try again. This time I turned to Rick Stein's "French Odyssey" cook book. So wish I've done it the first time round! The result -> little crispy/crunchy on the outside and so soft and crumbly inside. Proper tasting AND looking French madeleins! A success.

Recipe taken from "French Odyssey" by Rick Stein. I've made only one small change, as the original calls for a tablespoon on honey added to the batter along with the butter, but I wanted the most original version of Madeleines I could get, so I omitted that step.

How to make it...

- 3 eggs
- 100 g cater sugar
- finely grated zest of 1 lemon
- 100 g plain flour, plus more for dusting
- 1 teaspoon baking powder
- 100 g butter, melted, plus extra for greasing


- Brush 2 x 12 madeleine moulds with melted butter and leave to set, then dust with flour, tapping out the excess. 
- Preheat the oven to 190C (370F). 
- Put the eggs and sugar into a bowl and whisk together until thick and smooth. 
- Whisk in the lemon zest.
- Sift the flour and baking powder together and gently fold in, followed by the melted butter. 
- Place the batter in the fridge and leave for 15 minutes to thicken slightly.
- Fill each of the molds three-quarters full with the mixture.
- Bake for about 10 minutes until puffed up and golden. 
- Leave to cool slightly, then carefully remove from the tins and.... enjoy! :)


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Pozdrawiam, Anula.