Inspired by a complimentary madeleine offered during an afternoon coffee session with my sister, these tiny little french cakes were next on my baking list. A couple of days ago, I also stopped by the Lakeland kitchen store only to be lucky that on the day I visited, they happened to announce a buy two and get one free promotion. Since Mother’s day was also coming up, I did get something for my lovely mom and in the bargain got a mini madeleine mould and a mini donut mould both of silicon. One came free, making the deal just sweeter! Obviously donuts will be the next, but for this weekend, I could not wait to try out the Classic Vanilla Madeleine being my first version of these tiny french delights.
Simple as ever, here is the recipe,
1 cup butter, melted in a saucepan
2 cups all purpose flour, sifted
1 tsp baking powder
1/2 tsp salt
6 small eggs, at room temperature
1/2 cup white sugar
1/2 cup brown sugar
1 tsp vanilla essence/extract
1. Melt the butter in a saucepan and keep it aside to cool down.
2. Sift together flour, baking powder and salt in another bowl and keep aside.
3. In another bowl, beat the sugars with the eggs at high speed using a mixer until the mixture is thick and smooth.
4. Beat in the vanilla essence in the eggs and sugar mixture. Gently, add flour mixture to the egg and sugar mixture. Using a spatula, gently fold in and mix for a while.
5. Now, take this mixture and add it to the butter kept aside. Mix gently using a spatula, gradually folding it in.
6. Refrigerate the batter for at least 2 hours in a closed container, or overnight if required.
7. Place batter in moulds and bake in a pre-heated oven until golden brown.
8. Dust with icing sugar and serve.
Until my next post.