The little french delicacies known as madeleines; light and fluffy, small and innocent and delight to enjoy alongside a cappuccino. My first attempt of these beautiful little cakes so as always after purchasing my new piece of equipment ( a new silicone mini madeleine tray) it was time to have a go.
I found a very simple recipe and 15mins later had my feet up enjoying a couple of these lovely cake with a cup of coffee.
At first as a regular sponge maker I found the method of mixing egg and sugar together first uneasy but I can understand why. The original recipe uses air as the only raising agent thus the need for whisking sugar and egg until mousse like at the start of the recipe. In modern cooking a pinch of baking powder has been added to make ourselves feel better and less likely to fail however I guess its not needed. Fold in flour an dmelted butter and that it. Just spoon the light mixture into mould and 8 mins later they are done.
To be enjoyed in their prime they should be allowed to cool, dusted in icing sugar and eaten on the day they are made.
I thoroughly enjoyed making these and they will become a regular treat from my kitchen.
