Recipe Steps
- Lightly grease enough madeleine tins with melted butter, then dust with flour, shaking off any excess. Place in the fridge for at least 2 hours, but overnight is best.
- Preheat the oven to 190°C/410ºF/gas mark 6.
- Place the butter in a small pan and allow it to brown slightly. Remove from the heat and leave to cool.
- Add the egg whites and icing sugar into a bowl. Using an electric mixer, beat until well combined, smooth and changes colour. Sift the flour into the mixture and whisk it in also.
- Slowly add the melted brown butter and mix gently for 5 minutes, until smooth and thickened. Place the mixture into the fridge and let it chill for 2 hours.
- Spoon or pipe the mixture into the prepared tins, so that it is level with the top, leaving a little room for rising, then sprinkle over the toasted flaked almonds.
- Bake for 10–12 minutes until well risen, golden and springy to the touch. Remove from the oven and leave to rest in the tins for 2 minutes, then ease out of the tins with a palette knife and leave to cool slightly on a wire rack before serving.
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Junior Big Bake Competition
For over 180 years, Odlums has been at the heart of baking in Irish homes – it’s time to pass down the wooden spoon to the next generation.Â
Got a budding baker at home? Share their favourite bake and they could be in with a chance to win some fantastic prizes.
Whether your child is just starting out with flour covered hands, or is already a confident weekend baker, we’d love to see what they can create. From simple family favourites to show-stopping bakes, every creation has its place.
