What can I tell you about Madeleines? They don’t take too long to make, but you need to start them early. A bit of fridge resting is required, but after doing this, they are easier to work with, and you end up with a lighter, softer, Madeleine. Oh, and they are delicious.

Let’s get started with the ingredients for Madeleines

Nothing new here, all ingredients are easily sourced. You know me, I always say purchase the best you can afford, and you’ll have the best product at the end.

Purchase by the 18th December for Xmas delivery

Unsalted butter – Best for baking and cooking. Take control of how much salt you want in your recipes.
Plain flour – plain or all-purpose flour because we’re adding the correct quantity of baking powder to give the right amount of lift.
Baking powder – That’s baking powder, not bicarb. Baking powder is a mixture of acid and alkaline, both of which have raising capabilities. Avoid leaving cake batter sitting around for long periods of time, before they go in the oven. As this can reduce the potential for lift.
Salt – salt gives flavour to your baked goods. I prefer to use unsalted butter and use the amount of salt I require for the recipe.
Caster sugar – Caster sugar or refined sugar is used for this recipe. The size of the crystals will help create the right-sized bubbles in your batter.
Vanilla, either seeds or paste – I did use Queen Vanilla paste in this recipe. I don’t make a vanilla paste by grinding up beans. Myth Busted.
Eggs – Extra large or Large is suitable for this recipe. Each country has a different standard regarding weights. If you crack your egg into a bowl and weigh it, it should be 50g – 55g.
Icing sugar for dusting – icing or powdered sugar. Do this just before serving, or you may find that it disappears. Commercially we use something called snow. It’s icing sugar (with other ingredients that we probably don’t need in our diets) that doesn’t melt when it comes into contact with a bit of moisture.

My recipe tips for making Madeleines:

First, you need to make sure your non-stick pan is going to really be non-stick, as there is nothing worse than a smooshed (ugly) Madeleine. After melting your butter, use what’s left behind in your Thermomix or microwave container to brush into each little mould. Then dust over the top with a light dusting of plain flour. The next thing to do is sit the tray in the fridge. Yep, do it. It will help keep the batter from melting into the dusted flour and butter, giving it an extra barrier to prevent sticking.

The next tip is about the batter itself. The batter needs to be rested – 2 to 3 hours in the fridge to chill, as it will help you portion the batter into the tin and keep your Madeleine light and airy.

If you want to get adventurous and make the flavour more intense, there are many things you can do. One thing I like, is to brown my butter. Browned butter is beautiful; the French even have a name for it. “Beurre noisette”, toasting your butter like this, gives it a wonderful caramelised nutty flavour. Use this in your madeleines, and they’ll be even better. If using a pot on the stove, you’ll need to keep a close eye on your butter. It’s like making ghee, but you take it one step further and brown the butter. Stop before you burn it, though.

You need to chat with me if you want to know how to make Beurre Noisette in your TM6. There are some rules, but it’s fairly straightforward. Join our Facebook group, ask about it, and I will share all the hows and whys.

When they come out of the oven, they should look like this. Those little domes prove that our Madeleines will be light and airy. If they’re flat, there’s something not quite right.

Vanilla Madeleines just baked and still on the baking tray. — Madeleines straight from the oven

Right, let’s Do It! Lets Make Madeleines