• YouTube Social  Icon
  • Wix Facebook page
  • Wix Twitter page
  • Pinterest App Icon
  • Google+ Classic
  • Instagram App Icon

Our blog, what we love about our homes, cooking and lots of other insider news. 

Mandarin Madeleines

January 12, 2017

 

So I'm back in the kitchen after the cooking marathon of Christmas and New Year.

I've had a KitchenAid on my 'to buy' list for ages, and lucky me, my sister bought me one for Christmas! I've not been this excited at Christmas since I was a child! It's beautiful and sitting proudly on my worktop, all red and shiny, beaconing me to bake, bake, bake.

With a bag of shop bought madeleines on every shopping list, tonight these light as a feather French cakes are on my hit list!

I've adapted the recipe to make mandarin flavoured ones.

 

So you will need:

 

4 eggs

pinch of salt

100g caster sugar

30g vanilla sugar

100g plain sieved flour

1 tsp baking powder

50g butter, melted

Zest of 1 small orange or mandarin

 

I bought a special madeleine mould for these, which will make 9 at a time, so time for some batch baking.

Pre-heat the oven to 210c.

 

In my beautiful KitchenAid and using a balloon whisk, whisk the eggs, sugar and vanilla until light fluffy and bubbly.

Mix the remaining dry ingredients in until you have smooth batter.

Grate the zest of 1 mandarin and mix in, I used mandarins (mainly because I just bought some fresh ones) because they have such a lovely fragrant zest.

Put the batter in the fridge for 1 hour, and as you bake in batches, keep the batter in the fridge. Keeping this batter chilled is very important and will give the little belly bump you get with madeleines.

 

I spooned in a tablespoon of batter in each mould, but if your moulds are smaller or bigger, don't fill to the top. I took out the oven grill shelf and put the mould on this before I filled the moulds, so the rubber wouldn't be all floppy as I put it the oven. Bake for 10 mins.

 

Now I'll be honest with you. These were my first attempt and after 5mins they had blown up so much I worried that 10mins would be too long, but trust me, put the timer on for 10mins and cook them for exactly 10mins, no less!

 

Cool on a rack and next!

 

This batch made 35 madeleines, and they are as light as a feather. I will freeze a batch and let you know how that goes, because these would be perfect for guests at a weekend breakfast.

 

Voila!

 

 

Please reload

Featured Posts

French Cannelés de Bordeaux

July 9, 2017

1/10
Please reload

Recent Posts

June 11, 2017

June 9, 2017

January 22, 2017

Please reload

Archive
Search By Tags
Please reload