I am not really a girly girl, I tend not to gush and squeal and enthuse about cuteness. But, I have to confess that when Sarah told me that she had bought a mini madeleine pan (for making madeleinettes surely?) I did let out a little gasp of “Oh-My-Goodness-I-Bet-It-Is-So-Cute”.
Last week when I saw said pan and baked in it and devoured several of the mini madeleines I knew I needed one, and rushed to Divertimenti as soon as I could. They really are mini, a one egg batter will make 40 bite sized madeleines!
I really rather like madeleines, I used them for the subject for my photography course last year, and they are one of these bakes with a high glory to effort ratio which is exactly my type of cooking!
This week is National Baking week, and I have used a recipe from Baking Mad to test out my new madeleine pan. For those who do not have a madeleine pan there are lots of other ideas and tips, such as cupcake recipes on the Baking Mad site.
Oddly, their recipe does not suggest chilling the batter before baking which I always do. Chilled batter and a hot oven is meant to encourage the characteristic madeleine “hump” to form, like today I do not always get humps, do not worry, the madeleines will be just as delicious without one.
Madeleines are best ultra fresh, literally straight from the oven, warm and soft, but with a crisp underside. The batter will keep for a few days in the fridge, so you can cook them a few at a time and enjoy them at their best.
- 60 grams Unsalted butter (melted)
- 1 Egg (Large )
- 50 grams Golden Caster Sugar
- 50 grams Plain White Flour
- 1 Orange finely grated zest
- 0.5 tsp rosewater
- Preheat the oven to 190°C / 375°F GM5. Use some of the melted butter to grease 12 madeleine mould tin. Measure 50ml of the remaining butter and set aside to cool
- Whisk the egg and caster sugar until the mixture is very thick and mousse-like, and the beaters when lifted out of the batter leave a clear trail.
- Sift the flour on to the batter mix and fold gently in. Then fold in the orange zest and rose water (if using) and the cooled melted butter
- (I chilled overnight at this point)
- Fill each madeleine mould with the mixture and bake for 7-8 minutes. Turn out onto a cooling rack