Make old-fashioned Madeleines — a French favourite — with Tara O'Brady
Light, buttery bites of goodness — perfect for dipping in tea or drizzling with chocolate
Once upon a time, famed French novelist Marcel Proust wrote about dipping his madeleines into a cup of tea, and unlocking a journey of memory — the iconic “Proustian moment”. Well, you don’t have to be Proust to enjoy these adorable French confectioneries any way you like — dipped in tea, dipped in chocolate or simply just by themselves! Tara O'Brady of Seven Spoons is showing us how to make the perfect little afternoon goûter for when you need a sweet little je ne sais quoi…
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs at room temperature
- 2 tbsp light brown sugar
- ½ cup granulated white sugar
- 1 tsp vanilla extract
- 1 tsp freshly grated lemon zest (optional)
- ½ cup melted unsalted butter
- 2 30.5 x 8.5 cm Madeleine pans
In a small bowl, sift together the flour, baking powder, and salt. Sifting is important to make sure the mixture is light.
In the mixer, add the eggs, brown sugar, and granulated sugar, and mix at high speed for about 5-8 minutes, until the mixture is light and yellow. Move your sieve to over the mixing bowl, and sift ⅓ of the flour mixture into the dry ingredients. Use a spatula to lightly fold it together. Add another ⅓ and repeat, then fold the rest of the flour in.
Add your vanilla and lemon zest to the batter. Take 1 cup of the batter and fold it into some warm melted butter, in a separate bowl. With a spatula, gently fold the butter mixture completely back into the batter. Refrigerate a minimum of 1-2 hours, but preferably overnight.
Preheat your oven to 375 degrees F. Take your Madeleine pans and grease them with soft butter. Dust the molds with flour, tapping out the excess flour. Refrigerate the pans until the butter hardens (about 10 minutes).
Use a tablespoon or small ice cream scoop to place a dollop of the batter into the center of each Madeleine mold. Leave the batter mounded in the center — this will give the Madeleines their trademark dome and crisped edge. Bake the Madeleines for about 8 to 10 minutes, until the edges are golden brown and the centres spring back when lightly touched.
Dust them in confectioner’s sugar, dip in chocolate, or eat as is! Great for a post-dinner treat, or as a mid-morning pick-me-up.