Madeleines recipe
In this recipe, Cook Yourself Thin chef Harry Eastwood manages to retain the buttery richness of a classic Madeleine but with only 87 calories per cake. Even the guardienne of the building where she lives in Paris couldn’t tell the difference. Marcel Proust would have approved.
Ingredients
- 1 tbsp Vegetable oil for brushing
- 4 Medium free-range eggs
- 0.5 tsp Salt
- 100 g Caster sugar
- 100 g Plain flour, sieved
- 1 tsp Baking powder
- 80 g Ground almonds
- 0.5 tsp Vanilla extract
- 0.5 tsp Almond extract
- 50 g Butter, melted
- 1 tbsp Vegetable oil for brushing
- 4 Medium free-range eggs
- 0.5 tsp Salt
- 3.5 oz Caster sugar
- 3.5 oz Plain flour, sieved
- 1 tsp Baking powder
- 2.8 oz Ground almonds
- 0.5 tsp Vanilla extract
- 0.5 tsp Almond extract
- 1.8 oz Butter, melted
- 1 tbsp Vegetable oil for brushing
- 4 Medium free-range eggs
- 0.5 tsp Salt
- 3.5 oz Caster sugar
- 3.5 oz Plain flour, sieved
- 1 tsp Baking powder
- 2.8 oz Ground almonds
- 0.5 tsp Vanilla extract
- 0.5 tsp Almond extract
- 1.8 oz Butter, melted
Details
- Cuisine: French
- Recipe Type: Snack
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 24
Step-by-step
- Preheat the oven to 210°C/410°f/gas mark 6 and brush a little vegetable oil inside the madeleine moulds.
- In a large mixing bowl, whisk together the eggs, salt and sugar until bubbly. Next, add the remaining ingredients and mix into the eggs with a balloon whisk.
- Spoon the mixture into the madeleine moulds, filling them only three-quarters of the way up.
- Put the madeleine tray flat in the freezer for ten minutes and refrigerate the remaining mixture for the next batch. It is important to chill the cake mixture at this stage, since it's the contrast between cold and hot that gives you the characteristic little bump.
- Once chilled, cook in the middle of the oven for ten minutes.
- Remove the cooked madeleines from the oven, unmold and wash the mould before repeating the process of greasing and filling the moulds, freezing for 10 minutes and cooking.
- Store in an airtight container for up to three days, or freeze in an airtight box.
Harry’s tip – If you want to try different flavours, omit the extracts and replace with grated orange or lemon zest. You could also substitute a couple of tablespoons of flour with cocoa powder to make chocolate madeleines.
Also worth your attention:
Book - The Skinny French Kitchen
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