Madeleines

We were never very much into France, I mean, it is a lovely country and everything but we always went to rough and wild Norway on holiday. Last year our parents in law invited us to their holiday home (with a swimming pool) near Bordeaux and since the prospect of a lovely sunny holiday with swimming sounded very appealing we went. We did not regret it. Immediately we loved the country, the climate and the food.

The abundance of fresh bread, lovely meat, olives, vegetables and markets all over the place felt like heaven. My boyfriend fell in love with the supermarket-bought Madeleines and wanted me to make some from scratch. French cooking always sounded so elaborate and difficult to me that I was hesitant to try baking Madeleines myself, especially since the expectations were so high. Luckily I found this foolproof recipe on Anna’s blog Anna in the Kitchen, it makes wonderful madeleines, so she deserves all the credit for this foolproof recipe!

Foolproof Madeleines

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Makes 25-30

250g granulated sugar
4 eggs
250g plain flour
250g butter melted and cooled (plus a tiny bit extra for brushing the mould)
1 tsp vanilla essence (and / or the zest of a lemon or orange/orange flour water etc.)

Method

1. In a large bowl whisk together the sugar and eggs using a handheld electric whisk until pale in colour and more than doubled in volume. The mixture will go thick and the whisk will leave a trail.
2. Sift in the flour and then fold in gently until just combined. You’re trying to keep as much volume as possible.
3. Pour in the butter and the flavouring and mix until just combined.
4. Rest the mixture for 10 minutes up to 24 hours and heat the oven to gas mark 7 (220°C) while you wait.
5. Brush the madeleine mould with a little leftover melted butter.
6. Put a spoonful of mixture in each mould.
7. Bake for 10-12 minutes until golden brown around the edges.
8. Turn out to cool on a wire rack.
9. Brush the mould with butter and repeat the steps above until you have no more mixture.