I was taken by a whim to make these scallop shaped cakes that other day, but there are some many different Madeleine recipes out there. Does one make the batter with or without ground almonds? Or egg whites or whole eggs? Or melted or clarified butter? Or Honey? And then which flavour?
Having bought a silicon mould from John Lewis my quest for a recipe began, not wanting to be disappointed at my first attempt I turned to JoyofBaking; a fantastic resource, written by Stephanie Jaworski, the site has every baking recipe that you will even need, the recipes are well written, easy to follow and have excellent photos. Even better, unusually for an American site all the cup measurements are converted for us Europeans.
Simple Madeleines (makes 18 – 20 mini madeleines) based on a recipe from JoyofBaking
75g Butter – melted and cool
100g Plain Flour
½ Tsp Baking Powder
2 Large Eggs
90g Granulated Sugar
1 tsp Vanilla Essence / Orange Flower Water – to taste
Pinch of salt (if using unsalted butter)
Whisk the eggs and sugar together until they have doubled in size and are light and fluffy. Slowly fold in the flour, baking powder and salt. Add the vanilla or orange flower water. Slowly add in the melted butter, gently folding all the time. When mixed cover the bowl and put in the fridge for at least 30 mins, the batter should be foamy and full of air. Put a dollop of the mixture into a well buttered Madeleine tray, each mould should be about 2/3 full. Place in an oven at 375F/ 190C/ GM 5 for around 7 minutes until risen, golden and shrinking away from the edges of the mould.
Leave for a few minutes and then turn out.