Madeleines

Madeleines

By
From
Encyclopedia of Food and Cookery
Makes
15

These very light little French tea cakes are usually baked in shallow, scallop-shaped moulds which give them their distinctive shell-like appearance. They are served dusted with icing sugar. English madeleines are more elaborate, baked in dariole moulds, glazed, coated with coconut and topped with a cherry.

Ingredients

Quantity Ingredient
2 eggs, lightly beaten
220g sugar
150g plain flour, sifted
185g butter, melted and cooled
1 tablespoon rum
1 teaspoon natural vanilla extract
icing sugar, sifted

Method

  1. Place eggs and sugar in the top of a double saucepan and heat, stirring constantly, until just lukewarm. Remove from heat and beat for about 10 minutes or until thick but light and creamy, incorporating as much air as possible. Gradually fold in sifted flour, then add butter, rum and vanilla.
  2. Spoon carefully into greased madeleine moulds. Bake in a preheated moderately hot oven for 10–15 minutes or until very pale golden. Remove from moulds, cool on a wire rack and dust with icing sugar.

Note

  • Dariole moulds or muffin tins can be used if madeleine tins are not available.

Variation

  • English madeleines: Make madeleines according to recipe above but bake in dariole moulds. After baking and when cold, level tops with a sharp knife to give a flat base when inverted. Turn out upside-down and brush with warm apricot or redcurrant glaze. Roll immediately in desiccated coconut and top each with ½ glacé cherry.
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