Madeleines

Madeleines

By
From
Margaret Fulton Favourites
Makes
32 large or 50 small madeleines
Photographer
Tanya Zouev and Armelle Habib

These plump little sponge cakes were immortalised in Marcel Proust’s novel Remembrance of Things Past. They are baked in special embossed moulds that resemble the ‘pleated scallop of the pilgrim’s shell’, which gives them their characteristic puffed dome. Madeleine tins are available in small and large sizes from kitchen shops and department stores.

Ingredients

Quantity Ingredient
2 eggs
3/4 cup caster sugar
1/2 teaspoon finely grated lemon rind
1 cup plain flour, sifted
185g unsalted butter, clarified, (see Tip)
1 tablespoon rum, (optional)
sifted icing sugar, for dusting

Method

  1. Preheat the oven to 200°C. Butter the madeleine tins and dust them with flour. Beat the eggs and sugar until thick and mousse-like using a hand whisk and a bowl set over a pan of gently simmering water, or a very good electric mixer. Remove from the heat (if using that method) and continue to beat until cooled. Add the lemon rind and fold in the flour and then the cooled butter, mixing only until everything is blended. Take care not to over-work the mixture at this point and don’t allow the butter to sink to the bottom of the bowl. A metal spoon or spatula is best for this job. Lastly fold in the rum, if using.
  2. Spoon the mixture into the prepared madeleine tins. Bake large madeleines for 9 minutes or small madeleines for 6–7 minutes until pale golden. Let stand for 1–2 minutes before removing from the tins. Repeat until all the mixture is used. Dust with icing sugar while still warm.

Chocolate madeleines

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Sift the flour with 3 tablespoons of cocoa powder to make delicious little chocolate madeleines.

Orange madeleines

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Replace lemon rind with grated rind of 1 orange.

Tip

  • To clarify the butter, place in a pan and melt slowly. When the butter is clear remove from the heat, stand for a few minutes and pour the clear butter into a cup, leaving the sediments in the pan. Cool. This can also be done in the microwave.
Tags:
Margaret
Fulton
Favourites
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