Classic French Madeleines
Makes 12-16 large or 28-30 mini
Ingredients
150g plain flour
150g caster sugar
160g salted butter, melted and cooled
1 tsp baking powder
3 eggs
Pinch of salt
Non-stick spray
You will also need
Madeleine mould
Method
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Whisk the eggs with the sugar until pale and fluffy. This should take about 2 minutes.
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In a separate bowl mix the flour, baking powder and salt. Add this to the egg and sugar mixture and mix until roughly combined.
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With the beaters on, slowly pour in the melted butter.
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Once fully combined, place the batter in the fridge and leave to rest for 1 hour.
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Meanwhile, pre-heat the oven to 200°C and grease the madeleine moulds with non-stick spray.
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Fill each mould until about ¾ full. I find it easier to use a pipping bag for this.
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Place in the oven and cook until golden. This should take around 7-10 minutes for big madeleines and 4-5 for small ones.
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Remove the madeleines from the moulds and place them on a wire rack. Repeat with the remaining batter for a second batch.
