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Thursday, August 9, 2018

Kiddo bakes her first madeleines! It took a long time for this to happen but after teaching so many friends how to do it, I reckon it is time kiddo gets a first hand experience at doing these nibbles too.

This recipe is an updated version of my past recipes, because the baking time is tweaked to allow a drier version that keeps better a wee longer until guests get to eat it.

Hopefully kiddo gets to impress with her new skills when she is back in London!

Makes 24 madeleines

Ingredients :

120 grams unsalted butter, melted, cooled + 1 teaspoon lemon zest

130 grams all-purpose flour + 1/2 teaspoon baking powder + 1/8 teaspoon salt

3 medium eggs, at room temperature + 90 grams granulated sugar

Icing sugar for dusting ( OR 1 tsp corn starch + 100g sugar milled until fine )

Method :

Melt butter and leave to cool.

Mix flour, baking powder, salt in a bowl. Whisk to combine.
Beat eggs until volume triples, about 5-10 minutes on medium speed.

Sift dry ingredients over eggs, in 3 batches, folding in the flour with every batch.

Scoop a spoonful of batter and mix with the melted butter. In 3 batches, pour butter mix into the mixing bowl, folding in with every batch.

Chill for an hour or overnight, to firm up batter.

Preheat oven to 190C

Grease madeleine pans and dust with flour. Shake off excess flour. I used a silicon madeleine pan from Lakeland so it eliminates the dusting process )

Using a spoon, scoop batter into pan, 2/3 full for every madeleine.

Bake at 190C for 13 minutes until madeleine's edge is light tan.

Tap out the madeleines. Cool .

Dust with a layer of powdered sugar.

1 comment:

  1. A doctor who bakes. Way to go to your future doctor/baker :)