Thursday, March 10, 2011

Madeleines I

3 eggs
100gm caster sugar
150gm plain flour
1 tsp baking powder
1 tsp vanilla essence
100gm unsalted butter - melted

  1. Preheat the oven to 200C (400F/Gas 6)
  2. Brush a tray of madeleine moulds with malted butter and coat with flour, then tap the tray to remove the excess flour
  3. Whisk the eggs and sugar until the mixture is thick and pale and the whisk leaves a trail when lifted.
  4. Sift flour and baking powder into mixture, gently fold the flour, then the malted butter and vanilla essence
  5. Spoon into the moulds, leaving a little room for rising.
  6. Bake for 12 minutes (small madeleine will only need 7 minutes), or until very lightly golden and springy to touch.
  7. Remove from the tray a cool on a wire rack.


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