makes
12
prep
10 minutes
cook
15 minutes
difficulty
Easy
makes
12
serves
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 125 g unsalted butter
- 125 g plain flour, plus 25 g extra for flouring moulds
- 5 g baking powder
- 100 g sugar
- 2 eggs, lightly beaten
- 1 vanilla bean
- 50 g unsalted butter, softened
- 1 lemon
- 25 g pure icing sugar
Resting time: 60 minutes
Instructions
- Make beurre noisette: In a small saucepan, melt 125 g butter and cook until the butter is dark brown but not burnt. Strain through a sieve and set aside to cool to room temperature.
- In a large bowl, mix flour, baking powder and sugar together.
- Make well in the centre then mix in the eggs, vanilla and softened butter. Zest the lemon and mix in the zest until incorporated.
- Optional: Place the batter in a piping bag for easier piping. Or cover the bowl with cling wrap and rest in the fridge for at least an hour.
- Meanwhile, preheat oven to 180°C. Grease a 12-cup madeleine mould with the softened butter, ensuring you get in all the crevices. Sprinkle flour on top and shake off the excess.
- Pipe or spoon batter in the madeleine moulds, filling each cup only ¾ full. Bake for 12-15 minutes until you see the dome forming on the madeleines and a toothpick inserted in the centre comes out clean.
- Remove from the oven and leave to cool for 5 minutes. Then tap the mould on your bench to release the madeleines. Sprinkle some icing sugar on top then serve warm.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
