I love Madeleines, I tried making it without a proper mould then and have been waiting to get a proper mould before making it again. I look out for madeleines mould whenever I go and it’s either they are too big, the shape isn’t nice and after several round, I end up with SilikoMart Mini Madeleines Silicone Mould. It’s a breeze to remove the madeleines from the mould cos it’s silicone ware.
Am using a different recipe which doesn’t require overnight or a few hours of waiting for the batter to be ready but I do realise the 1st batch has no “humps” but the 2nd batch which I put in the fridge while baking the 1st batch, rise better and has a little hump.
2 large eggs
90g granulated sugar (which I will suggest reducing it to 80g, it’s too sweet)
1/4 tsp salt
1/2 tsp vanilla extract (essence)
1/4 tsp almond extract (essence)
75g plain flour, sifted
1 tsp grated orange zest
60g salted butter, melted and cooled
What to do
1. Preheat oven to 190 degrees. Do grease the moulds generously with room temperature moulds if you aren’t using silicone or non-stick moulds.
2. Dust the moulds with flour, tilting the pan to coat the surfaces evenly and tap away the excess.
3. In a large bowl, combine the eggs, granulated sugar and salt. Beat on medium-high speed until pale, thick and fluffy, for about 5 mins.
4. Beat in the vanilla and almond essence.
5. Sprinkle the sifted flour over the egg mixture and mix on low speed to incorporate.
6. Fold in the orange zest and half of the melted butter just until blended.
7. Fold in the remaining butter.
8. Fill the moulds with batter till almost full.
9. Bake at 190 degrees for 8-12 mins till lightly spring back when touched or lightly brown.
10. Remove the madeleines and invert it on a cooling rack.
11. Make sure the moulds are cool before baking the 2nd batch. Leave the rest of the batter in the fridge (covered) while baking.
Yields : 50 mini madeleines
Storage : Cover with plastic wrap and store at room temperature for up to 3 days. Before serving, heat the cookies in 120 degrees until warm, then dust with icing sugar.
Source : Williams Sonoma – Essentials of Baking