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Madeleines
Recipe by:
Judy Farris
Have a go at making these classic French scallop-shaped cakes. They're like a cross between a biscuit and a cake. If you can't find a madeleine mould you can try baking them in mini-muffin pans. Great for gifts, Christmas, Easter or any time that calls for a small, cute cake!
Ready in 30 minutes
Saved as a favourite by 26 cook(s)
Ingredients
Serves: 12
- 2 eggs
- 3/4 teaspoon vanilla essence
- generous pinch of salt
- 1/3 cup (90g) white sugar
- 1/2 cup (60g) plain flour
- 1 tablespoon finely grated lemon rind
- 65g butter
- 1/3 cup (60g) icing sugar for decoration
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Preparation method
Prep: 15 minutes | Cook: 15 minutes1.
Preheat oven to 190 degrees C. Butter and flour a tray (12) Madeleine moulds and set aside.
2.
Melt butter and let cool to room temperature.
3.
In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
4.
Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, about 5 to 10 minutes. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
5.
Add lemon rind and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into moulds; it will mound slightly above tops.
6.
Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
7.
Use the tip of the knife to loosen the madeleines from pan; invert onto rack. Let them cool then sprinkle them with icing sugar. madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
Provided by: Allrecipes
Last updated:
25 Aug 2012
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