One of my Christmas gifts was a baking tin for Madeleines. A gift I was pretty excited about it. Though I had never ever eaten this French pastry before, I had a feeling I would love them. So last week I decided to try and bake some, and OMG I am going to bake these regularly because they are so bloody good! On my Instagram, some people asked for the recipe, so here you go!
What you need
140gr granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/5 teaspoon baking powder
130gr melted butter + a little bit extra for greasing
zest of half a lemon
Madeleine baking tin
Preheat the oven at 230°C.
Start with melting the butter. Put the butter in a saucepan on the lowest heat and let it melt slowly. Make sure to stir with a ladle occasionally or just swoosh around with the pan a little bit. While the butter is melting you can make your batter. Mix together the eggs, sugar, salt and vanilla extract for a couple of minutes. Fold in the flour and baking powder with a spatula, add in the lemon zest and finally mix in the melted butter. Once it’s all mixed together you’ll have a nice batter. Put some cling film over the bowl and let it rest in the fridge for at least an hour (you could also leave it in the fridge overnight and bake the next day).
Grease your baking tin. This is a very important step! I would suggest a double grease, so use the leftover melted butter and then just to be sure also use some baking spray. Make sure to leave it for a couple of minutes. Take your batter out of the fridge and stir it a little bit with a spoon. Now it’s time to put in the tin. You can use a piping bag, but I personally prefer to use two small spoons. Make sure not too put too much batter in the ‘shells’, fill each shell up three quarters. Now this recipe will make about 20 madeleines, so depending on your tin you might need to do two batches.
Put your baking tin on a grid in the middle of the preheated oven and set a timer for 4 minutes. After 4 minutes lower the temperature to 200 degrees and bake them for about 6 more minutes. Have a close eye on them. They need to be golden brown, with a bit of a crisp edge. So if you take them out and they still look a bit pale, just put them back and leave them in a bit longer. When you think they’re done, take them out of the oven and immediately take them out the tin. Be careful, since both the tin as the cakes are very hot. Place your madeleines on a grid to cool down and then you’re done!