These Vanilla flavoured, buttery Classic French Madeleines are so light and fluffy to eat. Yet they take only 10 mins to bake. Dust them with a little brown sugar, which you can mix with a little cinnamon or your favourite spice for added flavour.
55gwholemeal self raising flouror White Self Raising Flour
55gunsalted butter melted and cooled
Instructions
Preheat the oven to 180deg fan assisted. Brush the madeleine tin with a little melted butter. Followed by a light dusting of flour. Shake off any excess flour.
Using an electric hand mixer. Whisk together the eggs, sugar and vanilla extract in a medium sized bowl, until the mixture is thick and creamy, and very pale in colour. You should also be able to see a trail of mixture in the bowl. This will take at least 5 – 6 mins.
Sieve the flour over the top of the mixture. Including any wholemeal husks and pour the melted butter round the side of the mixture.
Using a large thin spatula or metal spoon. Carefully fold in the flour and butter. Taking care not to knock out any of the air.
Using a large spoon. Carefully and evenly fill each Madeleine section.
Bake in the centre of the oven for 10 mins. Or until baked and golden in colour. Take out of the oven and dust with caster sugar while still warm, before turning out onto a wire rack to cool completely.
Notes
Madeleines are always best eaten on the day they are made. But will keep reasonably well for a couple of days in an airtight container.For a Cinnamon variation. Using a sieve, carefully dust with a little ground Cinnamon or a mix of Cinnamon and Sugar.