serves
12
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
12
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Practical Picnic
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 100 g unsalted butter, plus extra for greasing
- 2 large eggs, room temperature
- 100 g caster sugar
- 1 tsp vanilla extract
- 120 g plain flour
- ½ tsp baking powder
- 1 large pinch fine sea salt
- icing sugar mixture, to serve
Chilled resting time: 1 hour minimum
Instructions
1. Melt butter, then set aside to cool. Crack the eggs into a large bowl, then whisk through the sugar until it forms a pale ribbon. Stir through the vanilla.
2. Sift the flour, baking powder and salt into a clean medium bowl, then fold it into the egg mixture in thirds. Fold through the melted, cooled butter in thirds. Transfer the madeleine mixture into a piping bag and refrigerate for 1 hour.
3. When ready to bake, preheat the oven to 180˚C (fan-forced). Brush a non-stick scalloped madeleine pan with softened butter. Pipe approximately 1 tbsp madeleine batter into each indentation, or until the indent is ¾ full.
4. Bake for 10-12 minutes until golden brown on top and a hump (“belly”) has formed. Remove from oven, push each madeleine to the side of the mould and stand in pan, allowing to cool.
5. Dust the madeleines with icing sugar and serve.
Photography by Jiwon Kim.
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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.
Stream free On Demand
Practical Picnic
