French Madeleines (Madeleines Natures)

The classic French bite, and one of the easiest patisserie items you could make at home.

One of the core items of any French patisserie showcase, madeleines have a deep and elusive history in French baking. They were first served a sweet finger treat for the king Stanisław Leszczyński of Poland while he resided at his court in Commercy, France. Allegedly these bakes are named after the girl who baked them for him. Though not many French people would consider baking madeleines at home, they are one of the easiest items to make if you decide to. They also make a very easy, quite classy make-ahead dessert when served with fresh fruit and whipped cream. A great tip is to the rest the batter before baking. This maximises the hydration of the flour and creates a moist, toothsome bite, and also goes some way to producing the famous hump (‘la bosse’) once they’re baked. Enjoy these dipped in tea of coffee within a couple of days of baking. Let’s go!

INGREDIENTS (makes 12x)

• 100g caster sugar

• 1/2 tsp salt

• zest of 1/2 lemon

• 2 tablespoons honey

• 2 tsps vanilla extract

• 2x large eggs

• 100g butter, melted

• 100g plain flour

• 1/2 tsp baking powder

WALKTHROUGH

1. In a mixing bowl, combine the 100g caster sugar, 1/2 tsp salt, zest of 1/2 lemon and 2 tablespoons of honey. Whisk the mixture well for one minute until the sugar is slushy and fragrant.

   

2. Add the 2x large eggs and 2 tsps vanilla extract and whisk the mixture well for 2-3 minutes, until airy and no grittiness of the sugar remains.

   

   

3. In a small microwavable jug, melt the 100g butter until it is just liquified but still creamy. Allow it to cool slightly and add it to the foamy mixture. Whisk it well until the butter is combined.

   

4. Add the 100g plain flour along with the 1/2 tsp baking powder. Fold these dry ingredients into the mixture until combine and no dry streaks remain.

   

   

5. Allow the mixture to sit and rest at room temperature, covered, for at least 1 hour to hydrate.

   

6. Preheat the oven to 180C/350F. Grease a madeleine pan (metal or silicone) generously with butter and set it aside.

7. Transfer the batter to a piping bag or a measuring jug with a pointed spout. Gently pour the batter into the madeleine pan, filling each slot about 2/3 full. Once they are all filled, tap the tray on the counter 2-3 times to help the batter settle.

   

8. Transfer the madeleines to a middle rack of the oven and bake at 180C/350F for 13-15 minutes, or until the centres have developed a small hump that is springy to touch.

   

9. Remove the madeleines from the oven and allow them to cool for 15-20 minutes before tipping them out of their tray. Allow them to cool completely before transferring them to a lidded container for storage.

   

10. Serve your madeleines with tea or coffee, or dip into melted, tempered chocolate for an extra luxurious touch! Enjoy!