I’m not joking when I say I was overjoyed.
Fast forward to today and the dull greyness that is the UK. I was sitting at the kitchen table, furiously job hunting & I realised if I looked at one more job site, I would go bonkers. So what do I do when I’m bored/annoyed/tired? Bake.
Madeleines are gorgeous little, fluffy pillows of sponge cake but have a bit of a reputation in the baking world for being a laborious task to make. But, do not fear. I have just the recipe for you!
Having read through quite a few Madeleine recipes online, I found they all had various different ‘traditional’ ways of baking these little beauties, but many of them sounded long winded & downright exhausting.
So I stuck my thinking cap on and condensed the methods into a slightly shorter, but definitely easier approach.
This recipe is all about being prepared, so you will need to have all your ingredients weighed, measured & to hand. If you follow this advice then you’re Madeleines will turn out light & fluffy, but if you don’t they will be much more dense and chewy.
You will need:
1/2 tsp vanilla extract
The zest of half a good sized lemon (you can swap it for orange if you prefer)
125g icing sugar
1/4 tsp baking powder
100g plain flour
125g of butter melted & cooled
An electric whisk or standing mixer
Madeleine pans (if they aren’t non-stick you will need to lightly grease with kitchen roll dipped in melted butter and then a light sprinkling of flour)
Crack the eggs into a large bowl (or the bowl of a standing mixer) and add the vanilla extract & lemon/orange zest.
Weigh out the icing sugar into a small bowl and set aside.
Weigh the flour into another small bowl, add the baking powder and mix together.
Whisk the eggs, vanilla and zest together for about 5 minutes, until they become a pale primrose yellow colour.
TIP: If yours have little bump on top and you don’t like it, while they’re still hot, lightly press them down with a spoon.
Pop them onto a wire rack (put the wire rack on top of some parchment paper to catch the sugar!) & allow to cool.
Store these little beauts in an airtight tin and they’ll keep for a few days….or alternatively, dispense with the delicate nature and dunk ’em in a big old mug of tea.