MADELEINES
Madeleines, I can't decide what they are, little tempting cakes, perfect with your morning coffee while you read the newspaper, or airy nothings to pair with your favorite cup of tea in the afternoon. They are originated in the northeastern part of France, it is said, that the first Madeleines were sold in the 18th century in the Lorraine region. Their typical shell-shaped form comes from the traditional moulded pan, which you can buy these days in good kitchen shops.
Equipment
- madeleine pan
Ingredients
- 140 g unsalted butter, melted, plus extra for greasing
- 3 large eggs
- 70 g castor sugar
- 50 ml honey
- 5 ml vanilla extract
- 160 g cake flour
- 60 g cornflour
- 6 ml baking powder
- 1 pinch salt
- icing sugar for dusting
Instructions
- Preheat your oven to 180 C and grease your madeleine pan with the extra melted butter well.Beat the eggs and sugar until they become pale, light and fluffy. (may take 3 to 5 minutes)Add the honey, vanilla extract, flour, cornflour, baking powder, salt and mix until combined.Pour the cooled butter slowly into the batter with the mixer running on low.When everything is combined well, let the batter rest in the fridge for at least one hour.Fill your prepared madeleine pan with the dough coming up to 2/3rd of each mould.Bake the madeleines in the preheated oven 8 to 10 minutes, until they golden brown.Dust with some icing sugar before serving. They best enjoyed when they are fresh.
MADELEINES
Madeleines, I can't decide what they are, little tempting cakes, perfect with your morning coffee while you read the newspaper, or airy nothings to pair with your favorite cup of tea in the afternoon. They are originated in the northeastern part of France, it is said, that the first Madeleines were sold in the 18th century in the Lorraine region. Their typical shell-shaped form comes from the traditional moulded pan, which you can buy these days in good kitchen shops.
Equipment
- madeleine pan
Ingredients
- 140 g unsalted butter, melted, plus extra for greasing
- 3 large eggs
- 70 g castor sugar
- 50 ml honey
- 5 ml vanilla extract
- 160 g cake flour
- 60 g cornflour
- 6 ml baking powder
- 1 pinch salt
- icing sugar for dusting
Instructions
- Preheat your oven to 180 C and grease your madeleine pan with the extra melted butter well.Beat the eggs and sugar until they become pale, light and fluffy. (may take 3 to 5 minutes)Add the honey, vanilla extract, flour, cornflour, baking powder, salt and mix until combined.Pour the cooled butter slowly into the batter with the mixer running on low.When everything is combined well, let the batter rest in the fridge for at least one hour.Fill your prepared madeleine pan with the dough coming up to 2/3rd of each mould.Bake the madeleines in the preheated oven 8 to 10 minutes, until they golden brown.Dust with some icing sugar before serving. They best enjoyed when they are fresh.