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.
Madeleines
Ingredients
- 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
Instructions
- 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
Jacqueline
They are just a perfect size if you ask me. I must give madeleines a go.
Helen
They are wonderful Jac. Make them!
Gail
Ahhh! Now the tweet about humps makes sense! :-)
Helen
The tweet was a semi experiment to see how may bots started to follow. None this time!
Ellie
Why is it that miniature things are ALWAYS cuter!! I love these… had a look at your pics from the last madeleine batch… amazing!
Helen
Aren’t they lovely? And 40 cakes from a 1 egg mix how diet friendly is that?
I had such fun doing those pictures, I really need some studio lights!
Krithi
These are lovely and adorable.. Would love to try…
Helen
Thank you. Go and make some!
Ren Behan - Fabulicious Food
Too cute! They do look lovely and easy to make too. Perfect for National Baking Week!
Helen
I love making them Ren, so easy and a bake ahead number!
Hannah
Such cute little cakes! I always have trouble baking with my mini madeleine pan (they usually end up burnt around the edges and under-baked in the centers), but you’re tempting me to give it another chance.
Helen
So so photogenic too Hannah!
Sarah, Maison Cupcake
Lovely! You have converted me to the way of the Mad!
Helen
You’d have been mad not to convert! ;-)
Anna
Can we get this in English measurements???
Helen
Hi Anna, I write in metric as it is more widely used and more accurate. Here is a handy converter
http://www.metric-conversions.org/weight/grams-to-ounces.htm
Anna
What is rose water
Helen
It is a rose essence, gives a lovely gentle flavour