Madeleines, madeleines, madeleines.

I've been wanting to make madeleines for a long time now.  I guess madeleines aren't in fashion at the moment so finding a madeleine tray was difficult.  I searched high and low for one and when I finally bought one,  I made a batch that very same day. I have so many ideas on flavour combinations and wanted to try them all.  I've been able to make some but there are still many variations I still want to make.

The base mixture.

2 eggs

2 tbl caster sugar

2 tbl icing sugar

1 tsp vanilla extract

1/4 cup self-raising flour

1/4 cup plain flour

75g butter, melted

1 tbl hot water

1.  Preheat oven to 200deg and prepare two 12 hole madeleine trays

2.  Beat the eggs, caster sugar, icing sugar  and vanilla extract until thick and creamy

3.  Sift the flours twice and sift over the egg mixture then pour combined butter and the water down the side of the bowl.  Fold ingredients together.  

4.  Drop heaped tablespoons of mixture into pan holes.

5.  Bake the madeleines about 10-12 minutes until lightly golden.

6.  Immediately turn out onto paper covered wire racks to cool.

To make lemon madeleines, add lemon zest of a lemon to the base mixture.

Jaffa : Add orange zest to the base mixture and dip the end in melted chocolate

Pandan : Add pandan essence to the mixture.

For ube, I used left over ube chiffon cake mix.  I'm still working on creating my own ube madeleine mix

Lavender with lavender sugar I made for IIP.  Get recipe here

Watch this space for more different flavour madeleines.

Bon Appetite,

Cherrie