These delicate shell-shaped sponges are ideal served in the afternoon as a little treat with tea or coffee.
This madeleines recipe is easy to make, using simple ingredients that many of us already have at home. Best of all, if you use the Mastrad Madeleines Pan, these delicious little sweets will tip out of the pan with no fuss!
Ingredients (Makes 27)
- 4 eggs
- 1/3 cup pure icing sugar
- 1/3 cup caster sugar
- fine zest of 2 limes
- 1 tspn vanilla bean paste
- 1 cup plain flour
- 2 tspns baking powder
- 140g unsalted butter, melted and cooled pure icing sugar, extra, to dust
- 1 x Mastrad Silicone 9 Madeleines Pan
- Place eggs, icing sugar, caster sugar, lime zest and vanilla in a mixing bowl and beat with an electric mixer until mixture is thick, creamy and pale.
- Sift flour and baking powder together and fold through egg mixture.
- Slowly pour in melted butter and mix until just combined. Cover with plastic wrap and refrigerate to rest for 1-2 hours.
- Pre-heat oven to 180°C fan forced.
- Spoon rounded tablespoons of mixture into the Mastrad Silicone 9 Madeleines Pan until each mould is almost 3/4 full – do not spread out mixture. Cover and refrigerate remaining mixture.
- Bake for 10 minutes or until lightly golden. Allow to cool for 2 minutes before tipping out and transferring to a wire rack, shell pattern side up. Repeat twice with remaining mixture.
- Dust with sifted icing sugar once cooled completely.
- The batter can be kept refrigerated overnight, if required.
- Madeleines are best eaten the day they are baked, so if you would like freshly baked Madeleines over two days, only use half the batter on each day – perfect!
- Any citrus zest would make a great alternative to lime zest. Also try a combination of zests.