Baby C ran into the kitchen excitedly and said to me, "Mummy, you have been baking something nice for us while we were out at music class, haven't you?" Indeed I have, and also trying out my new KitchenAid for the first time :) Hubby got me a gorgeous red one for my birthday last year.
In the UK, many Michelin-starred restaurants (like this) would serve freshly baked madeleines post-dessert as petit fours. I have such fond memories of them, such as how enticing they smell when they arrive at our dinner table. I found madeleine tins in Daiso so I made these for my family as an afternoon treat.
Freshly baked madeleines
My new KitchenAid *love*
Madeleines are small French sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. What I really like about them is their crisp edges while still being soft and moist on the inside. I made 15 of them, and they were all gone in under 15 minutes!
They remind me of seashells by the seashore
A treat after their music class ;)
Honey & vanilla madeleines
Recipe from BBC Good Food - Mary Cadogan
Preparation time: 15-20 minutes
Cooking time: 12-15 minutes
100g plain flour, sifted, plus extra for dusting
100g caster sugar
100g butter, melted
1 whole egg , separated, plus 1 egg white
1 tbsp clear honey
1 tsp vanilla extract
Icing sugar , for dusting
1. Preheat oven to 190°C/170°C fan/gas 5.
2. Butter 3 no. 5-hole madeleine tins using a tiny amount of the melted butter with a small brush and dust lightly with flour.
3. Mix the flour and sugar in a bowl. Put the butter, egg yolk, honey and vanilla into a separate bowl and whisk with a fork to mix.
5. Fold the butter mixture into the dry ingredients until evenly mixed, then fold in the egg whites in two batches using the whisk.