There is nothing to beat a freshly baked Madeleine – light, golden, lemony loveliness.
These beauties are so easy to make – all you need is 100g butter (non-salted preferably, melted and allowed to cool for about 10 minutes),100g caster sugar, 2 (free-range) eggs, a lemon, 100g plain flour and 3/4 tsp baking powder – oh, and a Madeleine tin. (See below for Method)
Now you will have gathered that I am a great fan of silicone bakeware, so when I saw Michel Roux showing Mary Berry how to make Madeleines, I thought I would have to try making them, and ordered a silicone tray from Ebay.
It arrived, and looked, well blue mostly.
Preheat the oven to 200C/400F/Gas 6
Beat the caster Sugar with the eggs til light and foamy, add the juice and zest of a lemon, the melted butter and sift in plain flour and baking powder – whisk to a smooth batter, and then leave for 20 mins or so.
Distribute the mixture evenly between the oiled moulds, and bake for 8-10mins, until golden brown, allow to cool slightly and then eat them all up!
Now I made a double batch of mix, and using the metal and silicon tins simultaneously, I was surprised to see the difference in appearance of the end result.
So, for perfect Madeleines – it’s going to have to be the metal tin everytime. Interestingly, with a good non-stick tray, there didn’t seem to be any advantage to flouring the tray, in fact, I probably wouldn’t bother.
Then, because I loved them so much, I decided to experiment and using this recipe, made some Chocolate Orange Madeleines .
100g golden (or ordinary) caster Sugar, 2 medium (free range) eggs , 100g melted butter, the juice and zest of an orange, and sift in 75g plain flour, 25g cocoa and 3/4 teaspoon of baking powder. These could be dipped in some melted chocolate too, if you were feeling extra indulgent.