I know I shouldn’t be baking with my tennis elbow. But how can I resist when I have these shiny, new madeleine pans.
K & I were just pottering around Daiso when we came across these cute little pans. I’ve been hunting for madeleine pans for the longest time and to finally spot them felt like hitting the lottery (at least for me). And to top it off, it’s only RM5 each!
Armed with my shiny new pans, I turned to David Lebovitz for the perfect, fool-proof madeleine recipe. Suffice to say, David did not disappoint. The madeleines turned out perfectly – full and plump with the obligatory hump.
Madeleine (adapted from David Lebovitz)
makes about 24 delightful little cakes
3 large eggs, at room temperature
1/2 cup (100g) granulated sugar
1 1/4 cup (175g) flour
1 teaspoon baking powder
zest of one small lemon or orange
120g salted butter, melted and cooled to room temperature, and additional butter for greasing the pans
- Brush the madeleine mold with melted butter. Make sure you grease it well. Dust with flour and tap off any excess. Place in the fridge or freezer.
- Whip the eggs and granulated sugar with an electric mixer for 5 minutes until frothy and thick.
- Sift in the flour and baking powder. Gently fold it in with a spatula.
- Add the zest to the cooled butter. Dribble the butter into the batter, a few spoonfuls at a time, and simultaneously fold it in to incorporate the butter. Fold just until all the butter is mixed in.
- Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours)
- Preheat the oven to 425°F / 220°C.
- Plonk enough batter into the center of each indentation which you think will fill it by three quarters (you’ll have to eyeball it, and don’t worry too much about getting it exact). Do not spread it.
- Bake for 8-9 minutes or until the cakes feel set.
- Remove from oven and turn out the madeleines onto a cooling rack.
Storage: Madeleines are best eaten the day they’re made. They can be kept in a container for up to three days, if you can get them to last that long.