Madeleines, for anyone who doesn't know, are small, light sponges baked in shell shaped moulds. A French patisserie classic they are wonderfully light, moreish and a delight at any time.
The traditional madeleine is made with vanilla but I have a couple of variations that also work well. I can't remember where I got my original recipe from (and I suspect it is probably a mix of several recipes) but here it is with the variations below.
I will add some photos tomorrow when I have time to take them.
110G Butter (unsalted)
130G Plain flour
1/2tsp Baking powder
1/8tsp Salt (omit if you have used salted butter)
120G Caster sugar
1tsp Vanilla extract
Madeleine pan - sorry, but, you do need the pan to get the shell shapes.
Cream the butter and sugar.
Add the vanilla and eggs and mix well until light and fluffy.
Keep mixing and add the dry ingredients.
Mix thoroughly and add the mixture to a well buttered madeleine pan.
There is enough mixture to make 24 madeleines.
Put the tray in the oven. 190C for 13 minutes.
These are at their best on the day they are baked but will keep OK for a couple of days in an airtight container.
Swap the vanilla extract for orange extract and also add the zest from a medium orange (zest it finely!).
Lemon and poppy seed madeleines:
Swap the vanilla extract for lemon extract and also add the zest of a lemon (finely zested) and 2 teaspoons of poppy seeds.