Easier than you’ll think!
This madeleines recipe was part of one of my Tuesday Bake Along last week, and it was such a success! Have you ever watched one of them on my Instagram? I have been sharing a step by step recipe on my stories, every Tuesday for about a year now – and rarely missed a week! Usually I keep the recipe available for a week, and then, on to the next one! But that makes a lot of disappointed followers, so I share my favourites on the blog too, allowing many more of you to make it at home.
First important thing you need in order to bake madeleines, is of course, the madeleines moulds. I have the tradition size one, but also some mini madeleines moulds! You can easily buy them online Here or in any baking shops. I believe it is a great investment, especially if you have kids! Once you have made them once, you’ll never fail to love them!
The secret to having the bump, is simply to be a little patient. You’ll need to keep the batter in the fridge until it is fully cold, as the chock in temperature is what allows that super growth on the top of the madeleines.
I used to love my madeleines totally covered with Nutella … Oppsy really not great for diet! But as kids, we would run and run and run, so that didn’t really matter 🙂 As an adult, I prefer more subtle flavours like matcha and vanilla, which won’t need additional spread on top.
Madeleines are soft, sweet and perfect with a cup of tea. I keep them in a air tight jar in my kitchen, in order to keep the moisture in, and they can last for up to a week.
Matcha and vanilla madeleines
Quantity: For 6 to 8 serving
Utensils: a madeleines tin, a piping bag
- 3 eggs
- 150g of plain flour
- 5g of baking powder
- 125g of salted butter (softened)
- 20g of clear honey
- 130g of caster sugar
- 2 tbsp of matcha power
- 1 tbsp of vanilla paste
- Whisk the eggs and the sugar together with an electric mixer for around 4 minutes, until it whitens. Then gently fold in the flour and the baking powder. Finish the batter by adding the soft butter, using a whisk to incorporate it well.
- Divide the batter into two bowls. Add the vanilla paste to one and the matcha powder to another one and whisk well.
- Fill two piping bags with the batters and keep in the fridge for at least one hour.
- After one hour, pre heat the oven at 240C fan oven. Butter well the madeleines tins and pipe alternatively the matcha batter and the vanilla batter. Cook for 3 to 4 minutes at 200C and another 3 to 4 minutes at 180C fan oven. You’ll need to closely watch the madeleines, as they will bake quickly but also burn quickly!