If you don't have a Madeleine pan you can use a British bun tray, which is like an ultra shallow cupcake or muffin tin. The ones made in the bun tray are great with a layer of jam and whipped double cream.
100 gsalted butter
100 gplain flour
1 tspbaking powder
100 gsugar - granulated or caster
2 tsporange extract
How to Make Madeleines
- Weighing the ingredients for the flour, butter, and sugar is extremely important as is using medium eggs.
In a small pan over low to medium low heat, melt the butter until it foams and starts to turn light brown. Remove from heat. If you are uncomfortable with this, it's okay to melt the butter in the microwave. Ensure the butter cools down, but does not solidify.
- Sift the 100g of flour with the baking powder and add the tiniest pinch of salt. In a separate bowl whisk the two medium eggs together with the sugar until the mix becomes pale and thickens.
- Stir in the flour mix and then pour in the cool melted butter (ensure it's not solidified) and some of the orange extract. If you can find orange flower water, it is a good substitution. Stir gently until the flour mix is incorporated into the egg and sugar mix. Cover and chill in the fridge for at least one hour, but you can also chill it overnight.
There is some recipes that state you need to chill the madeleine pans in advance, but it is not necessary. If you choose to do this you will require two pans and will need to butter then (next step) before placing them in the fridge)
- When you mix has sat for an hour or longer, heat the oven to 350F. Melt the 2 tablespoons butter and mix with the 1 tablespoon flour (listed at the end of the recipe) and brush this into your madeleine tin. Fill each shell hollow about halfway full. There is enough batter to equally fill one pan twice. The mix will be very stiff and there is no need to spread it before putting it in the over, the heat will cause the mix to level out.
- Bake for 8 minutes. Check on the madeleines to ensure they have their 'hump' and have a light golden edge. Don't worry if the hump doesn't develop or if they spread out too much. You can leave them in the oven for only 1-2 minutes more, but not any longer, they will dry out.
- Remove the pan from the oven and allow it to rest on the counter for a minute or two before removing the madeleines. If you choose to cool them on a wire rack, ensure the shell side is down as the 'hump' area will cool with the tray dents in them.
- Best eaten within an hour or two of cooking, but if stored use either an airtight biscuit tine (cookie tin) or plastic container.