Madeleine’s are small buttery cakes which are scallop shaped. They originate in Northern France in the Lorraine region. You will probably have seen Madeleine Pans in the cookware sections of your local home stores, now you’ll be able to put one to use with this simple recipe. The results are delicious and the Madeleine’s are dangerously addictive, consider yourself warned! This recipe makes approximately 15 Madeleines.
200g NEILL’S® Plain Flour
250g Silver Spoon® Icing Sugar
1tsp Nielsen Massey Vanilla Extract
1.5tsp Lemon Zest
0.5tsp Baking Powder
Food Mixer (Recommended Bosch MUM46A1)
Gobel Non Stick Madeleine Pan available from ICTC Cookware.
Joseph Joseph Nest9 Bowls
Small Pyrex Bowls
Melt butter in a small bowl and set aside to cool. Heat only long enough to melt the butter as the more you heat it the longer it will take to cool.
Preheat oven to 180c.
Beat the eggs, vanilla extract and lemon zest at high speed until combined.
Sieve in the icing sugar and continue beating at high speed for 8 minutes until the mixture is thickened.
Pour this mixture into a mixing bowl so you can comfortably mix by hand.
Sieve in 1/4 of the flour and fold together.
Pour in 1/4 of the cooled melted butter and fold together.
Continue adding the flour and cooled melted butter in quarters and gently folding together.
Using a pastry brush grease the Madeleine pan with some excess melted butter.
Using a tablespoon spoon the Madeleine batter into the individual compartments filling them 3/4 full.
Bake in the centre of the oven for 9-10 mins until the edges begin the brown.
Remove from the oven and allow to cool in the pan for 2-3 mins before gently removing them with the assistance of a knife.