Sagenwolf Titanium Series Cooling Rack, Single Tier
- R199
Madeleines, like macarons and tarte au citron, are cornerstones of most French patisseries and the good news is that with the right pan, they are easy to make. In fact, madeleines are proof that sometimes less really does turn out to be more. Here’s how to make your own madeleines.
The recipe is a surprisingly simple cake batter – the only trick is to beat the eggs for long enough so that they incorporate plenty of air, and then to chill the batter for a few hours before baking. And yet when it comes to taste, these pastries are right up there with macarons, eclairs and other more elaborate creations.
There are many different variations on the basic madeleine recipe. Some call for honey, browned butter, lemon rind or various other flavours. I have opted for an almond flavoured madeleine but you can experiment by adding other flavours instead of the ground almonds.
Makes about 18 madeleines
If you were wondering who first decided to give Madeleine cookies a makeover with a shell shaped mould, the answer is not entirely clear. Some people speculate that it started when the cookies were given as souvenirs to pilgrims in Santiago de Compostella, the reported final resting place of St James. The pilgrims often wore cockle shells around their necks because the shells were found in the place where St James’s body was brought ashore.
Whatever the reason, these cookies are certainly pretty to look at and tasty to eat. With some cute packaging, they could make great gifts this festive season. That is, if you manage not to eat them all before you wrap them! Happy madeleine making, friends.