After our first time making Madeleine’s last week, we we made a few tweaks to our recipe in order to get a better rise and lighter texture. The key changes were replacing self raising flour with plain flour and baking powder, reducing the quantity of eggs to make a the mix thicker, and using an electric hand whisk to make it light and voluminous. We opted for a dark chocolate and crushed pistachio topping.
2 large eggs
100 grams plain flour
60 grams caster sugar
25 grams demorera sugar
100 grams melted and cooled unsalted butter
1/2 teaspoon baking powder
100 grams dark chocolate
50 grams pistachio nuts, crushed in a blender or using a rolling pin
- In a large bowl, crack the eggs and add the sugar. Whisk with an electric whisk until it is light and creamy looking. You are trying to get as much air into the mix as possible to make it light.
- Add the flour and baking powder using a sieve, and fold in with a spatula, trying to preserve the air.
- Now pour in and mix the melted butter.
- You should now have a thick cake like mixture.
- Brush the madeleine tray with some melted butter, dust with flour and then bang the tray on a hard surface so the excess flour comes off. You can leave both the tray and the mixture in the fridge for up to 12 hours.
- Pour the mix into the tray such that it is level, and bake at 180c for 10 minutes.
- Once done, let them cool down on a rack, and then dip in the melted chocolate (we melted it in a microwave in 1 minute intervals and stirred), and scatter with the pistachios.