This recipe had been on my "to do" list for a long time and, when I got my hands on some silicon madeleine moulds, I knew its time had come. It was a wonderful and very fast process. I didn't need to grease the moulds, my madeleines came off the tray easily and everyone was happy.
I got 27 soft and fluffy cakes from this madeleines recipe. I had two moulds 8 cups each which I baked alternately. Think of how to change the recipe depending on how many madeleines fit in the pan.
I went with the most common version and made them simple, with vanilla. You can add various flavors, cocoa, lemon / orange peel, seeds and even oatmeal. Watch the amount of flour, though. The madeleine batter should not be very thick, otherwise the cookies will be denser and not very fluffy.
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In a bowl, combine eggs, sugar and the desired flavors - vanilla, grated lemon peel etc.
Beat well with the mixer until it changes color.
Gradually add in the melted and cooled butter, continue to mix a bit more.
Add flour and baking powder.
Mix well so that the batter is not lumpy. You'll notice that it's a bit more runny but I recommend leaving it like this and not adding more flour. Otherwise, you risk getting slightly denser madeleines.
And the silicone madeleine mould.
With a larger spoon, pour the dough into moulds. I filled them, but you can also fill 2/3.
Bake for 10-15 minutes in the preheated oven at 180 degrees C.
Let cool in the mould for another 10 minutes.
Remove the madeleines and the pan can be reused immediately for another batch.
I had two of them and placed alternately in the oven. From this batter, I got 27 little cakes.
After they cool down, arrange on a nice plate and you can, optionally, dust with powdered sugar.
They are soft, fluffy and delicious, the children enjoyed them enormously.
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