Madeleines (my way)


My madeleine recipe is by no means a traditional version of these little French butter cakes (or biscuit depending on who you ask).

Made with egg whites instead of whole eggs, (I find this recipe to be the perfect excuse to bake when I have left over eggwhites in my freezer), nor do I rest the batter as most traditional recipes instruct.

They do, however live up to their literary and food historic reputation. This easy recipe is fast to make and rewards you with little cakes, baked with a golden crispy edge, spongy and a buttery soft inside. They are the perfect side kick to an afternoon coffee, tea or aperitif.

This recipe is the base of many different flavour combinations. I have added the adaptations for a few favourite flavour combinations and also included a savoury version.

 ¾ cup (110g) plain flour
½ tsp baking powder
¾ cup (165g) caster sugar
4 egg whites (at room temperature)
110g melted unsalted butter, plus extra to grease

1.Preheat oven to 200C (convectional). Place the flour and baking powder in a medium bowl and whisk to combine. 

2.Whisk the eggs and sugar together to combine. Add the white mixture to the flour, whisking until smooth. Gradually add the butter and fold to combine.

3.Grease a 12 whole madeleine pan with melted butter. Spoon tablespoons of the mixture into the pan and bake for 12-15 minutes, or until golden and the mixture, is sticky to the touch but bounces back when pressed with your finger. Carefully invert onto a wire rack and repeat with remaining batter. Repeat with remaining batter.

Makes 24.

To make earl grey tea and lemon madeleines, add 1 tsp loose early grey tea and 1 ts finely grated lemon rind to the sugar mixture. (pictured)

To make savoury madeleines, remove the caster sugar. Instead add 1 tbsp caster sugar
¾ cup almond meal where you would add the sugar. Add ¼ cup buttermilk with your butter. You can flavour these with cheese, herbs and cured meats.


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