Recipe: irresistibly delicious Madeleines
We can keep this short: Madeleines are utterly irresistible. Luckily, that’s no problem at all, because they’re only truly unbelievably delicious when they’ve just come out of the oven. That’s when the outside is wonderfully crisp and the inside is warm and moist. You can prepare the batter in advance and keep it in the refrigerator.
How to make the Madeleines
- Beat the egg with the sugar and salt for about 3 minutes until light and fluffy. Fold in the flour and baking powder. Finally, stir in the butter, orange zest and orange blossom water and mix well. Cover and chill the batter overnight, preferably in the refrigerator.
- Preheat the oven to 220 °C. Grease the baking mould with butter and dust it with a little flour and the icing sugar. Fill the cavities of the mould with the batter. Bake the Madeleines in the centre of the preheated oven for about 8 minutes. You can tell they’re done by the caramelised edges.
- Let the Madeleines cool briefly, but don’t wait too long before serving. They’re at their best fresh from the oven.
Tip: Do you have a metal baking mould? Place it in the freezer for about 15 minutes before dividing the batter over it. Once in the oven, the Madeleines are shocked by the large temperature difference, which creates that characteristic hump.
WINE TIP: Ayala Rosé Majeur
And do you know what’s unbelievably delicious with these? Rosé Champagne! Ayala’s Rosé Majeur is a blend of 50% Chardonnay, 40% Pinot Noir (of which, unusually, 6% is ‘still wine’), complemented by 10% Pinot Meunier. A wonderfully fresh, expressive rosé Champagne that delights enthusiasts worldwide.
Available via wijnkring.nl I € 49,95
Read also:
