Updated: May 18
Created by Emma Rhodes
These spongy mini-cakes are some of my favorite staples of French patisserie. Madeleines are classic examples of how traditional recipes are indulgent and fluffy in equal measure. I put my own twist on this treat by adding one teaspoon of brandy to heighten the buttery sweetness; however, if you prefer sharper tastes, I suggest substituting brandy for Aperol.
115 grams or 4 ounces unsalted butter, plus 1 tablespoon for greasing
2 large eggs at room temperature, beaten
100 grams or 1/2 cup granulated sugar
1 teaspoon brandy
100 grams or 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Melt all but one tablespoon of the butter in a medium-sized saucepan over a low heat. Leave aside to cool slightly.
In a large bowl, whisk the eggs and sugar together until they are pale and fluffy, about 8-10 minutes. Add in the brandy.
In a separate bowl, sift together the flour, baking powder and salt. Mix until fully incorporated. Using a spatula, gently fold this into the egg mixture, careful not to deflate the eggs. Do not add the flour, baking powder and salt all at once; instead, divide the mixture into three or four smaller portions and fully incorporate each addition before moving on to the next. Gradually stir in the butter and cover the bowl.
Leave the madeleine dough to refrigerate at least four hours, preferably overnight.
When you are ready to bake the madeleines, preheat the oven to 180 degrees Celsius, 375 degrees Fahrenheit. Use the extra tablespoon of butter to grease the madeleine molds.
Fill each mold with a large dessert spoon of batter. Be careful of deflating the batter while you do so.
Bake for 10-12 minutes, until the madeleines have noticeably risen, and they are golden.
Cool in the molds until it is no longer warm to the touch, then transfer to a wire rack until the madeleines are room temperature.