Madeleines are charming and delicate French little cakes. I hope you know and love them as much as I do :). Baked in their distinctive shell-shaped or mini shell-shaped moulds, they are simple, elegant and surprisingly quick to make. I can’t wait to try them in chocolate, apple and cinnamon, or caramel versions. Madeleines bring a little piece of a French pâtisserie into your home.
Ingredients for madeleines:
- 3 large eggs, separated
- 100 g caster sugar
- 150 g plain flour
- finely grated zest of ½ orange or ½ lemon
- 100 g butter, melted and slightly cooled
All ingredients should be at room temperature.
Whisk the egg whites until stiff peaks form. Gradually add the sugar, one tablespoon at a time, continuing to whisk until the mixture is thick and glossy. Add the egg yolks and whisk briefly until just combined. Using a spatula, gently fold in the sifted flour, the cooled but still liquid butter, and the freshly grated citrus zest.
Grease the madeleine moulds with butter and dust lightly with flour, shaking out any excess. Transfer the batter to a piping bag with the tip cut off. Fill each mould to approximately three-quarters full.
Bake at 200°C for approximately 7 minutes if using mini madeleine moulds, or 12 minutes if using standard-sized moulds, until lightly golden. Remove from the oven and allow to cool.
Enjoy!
Recipe adapted from Szellka’s recipe.
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