120g Odlums Cream Plain Flour, plus extra for dusting
160g butter, plus extra melted for greasing
5 egg whites at room temperature
160g icing sugar
10g toasted flaked almonds
How to:
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.
Behind Every Bake
Madeleines
CATEGORY: All Recipes
COOK TIME: 10-12 minutes
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What you need:
120g Odlums Cream Plain Flour, plus extra for dusting
160g butter, plus extra melted for greasing
5 egg whites at room temperature
160g icing sugar
10g toasted flaked almonds
How to:
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.
