Mincemeat Madeleines

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4.89 from 9 votes

These mincemeat Madeleines are a delicious, light alternative to mince pies; prepare the batter ahead, and you can produce fresh Madeleines in minutes

Servings: medium sized madeleines

Author: Helen Best-Shaw

Prep Time10

Cook Time10

Total Time20

Ingredients

2 eggs - (large)
90g caster sugar
100 g plain flour
1/2 tsp baking powder
1/2 tsp vanilla extract
1 tbs mincemeat
1 pinch salt - (if using unsalted butter)
75 g butter - (melted and cooled)
1 tsp butter - to grease the baking pan

Instructions

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 essence and mincemeat.
Slowly add in the melted butter, gently folding all the time.
When mixed cover the bowl and put in the fridge for at least an hour, preferably overnight; the batter should be foamy and full of air.
Preheat the oven to 190C / 375F / GM 5
Melt some more butter, and generously butter the tray. If there is time chill the tray.
Put a dollop of the mixture into each mould and flatten slightly.
Each mould should be about 2/3 full. Bake for 7 - 9 minutes until risen, golden and shrinking away from the edges of the mould.
Leave for a few minutes and then turn out.

Notes

Madeleines are best enjoyed when still warm and crisp on the outside. They can be stored for a day but will lose that just cooked crisp outside.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.