Back in the days when my wife and I used to live in the heart of Melbourne, we would occasionally visit a tiny French patisserie on a morning walk. The patisserie would bake the most amazing madeleines, complementary with our coffee. Warm, airy and deliciously buttery, these delightful jewels were what made the patisserie.
Eggs: 3 medium sized (or 2 large)
Flour, plain: 1 cup
Salt: 1/8 teaspoon
Baking powder: 1/2 teaspoon
Sugar, white: 1/2 cup
Butter: 1/2 cup (115 grams), melted
Vanilla extract: 1 teaspoon
To serve
Icing sugar
Coffee
Whisk eggs and sugar together until you have pale yellow ribbons. This takes 6 - 8 minutes. Whisk in the vanilla extract.
Melt the butter and set aside to slightly cool.
Sift the flour, salt, baking powder into a bowl. Whisk together to ensure it is thoroughly mixed.
Using a silicon spatula, fold half of the flour mixture into the whisked eggs. Once incorporated, fold in the remaining flour mixture.
Fold a third of the egg / flour mixture into the butter, being careful not to over mix. Fold in another third of the egg / flour mixture until incorporated. Finally, fold in the final third into the mixture. Refrigerate until slightly firm (approximately 20 minutes)
Whilst the mixture is chilling, preheat an oven to 180C fan forced. Use a little extra butter to grease the scalloped madeleine trays that you will be using.
Once the mixture has chilled, spoon the mixture into the greased madeleine moulds.Â
Bake in the oven for 10 - 12 minutes until cooked and the edges start to brown.
If desired, dust with icing sugar and serve with coffee.