Seaside madeleines recipe
Lacy and golden brown on the outside, with a light, fluffy texture, delicate shell-shaped madeleines originated in France, and were of course made famous by Marcel Proust’s rapturous musings.
It’s fair to say that these dainty, buttery bakes have more than stood the test of time. In this recipe from chef Emily Scott’s latest cookbook Time & Tide, they’re given something of a seaside-inspired slant – Emily adds a sprinkling of Cornish sea salt to her sponge mix and swaps the traditional madeleine baking tray for recycled scallop shells.
Emily says that, with this recipe, she’s tried to perfect the beautifully light sponges (which she enjoys with her morning coffee, or dipped in sweet Sauternes after supper). "Hot from the oven and brushed with warm apricot jam, one is never enough," she warns, and we wholeheartedly agree.
Things to note:
Emily recommends leaving the batter to rest in the fridge at least an hour, or – if you can get ahead – overnight.
Instead of brushing with warm apricot jam, you could dip the madeleine tips in melted chocolate.
Madeleines are best eaten immediately, but if there happens to be a few left over, they make great sponge finger alternatives in a tiramisu or trifle.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 100 g unsalted butter, plus extra for greasing
- 100 g plain flour, plus extra for dusting
- 0.2 tsp baking powder
- 1 pinch Cornish sea salt
- 2 large free-range eggs
- 1 lemon, zested
- 100 g golden caster sugar
- 3 tbsp apricot jam, warmed, for brushing
- 2 tbsp icing sugar, for dusting
Details
- Cuisine: French
- Recipe Type: Baking
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 10 mins
- Serves: 12
Step-by-step
- Gently melt the butter in a pan set over a medium-low heat. Leave to cool completely.
- Sift the flour and baking powder into a mixing bowl, then add the salt.
- Tip the eggs, lemon zest and sugar into the bowl of an electric stand mixer and beat on a medium speed until the mixture has thickened and lightened in colour. This process will take a few minutes. Alternatively, whisk the mixture by hand vigorously.
- Gently fold the dry ingredients into the egg mixture. Pour in the cooled melted butter and stir together.
- Cover and chill the batter in the fridge for at least 1 hour or overnight, if possible.
- When you’re ready to cook the madeleines, preheat the oven to 200°C/180°C fan/392°F/gas mark 6.
- If using scallop shells as your moulds, wash and scrub them clean, then dry well. Brush the shells lightly with butter and dust with flour, tapping to remove any excess. If you’re using regular madeleine tins, simply butter and dust in the same way.
- Ladle the batter into the prepared shells or tin and bake for 8-10 minutes.
- Remove from the oven and transfer to a wire rack to cool slightly. Enjoy warm, brushed with apricot jam and dusted with icing sugar (powdered sugar).
Recipe adapted from Time & Tide: Recipes and stories from my coastal kitchen by Emily Scott. (Hardie Grant). Photography by: Kristin Perers.
Time & Tide: Recipes and stories from my coastal kitchen.
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