To celebrate Ouisie’s second birthday, my husband baked a favourite gouté from his childhood to take to her French playgroup. These sweet little sponge cakes are quick and easy to make and kids (and adults) L♥VE them!
The one thing you need to guarantee a successful batch is a Madeleine tray. They come in a variety of styles and prices. Cyrille prefers working with silicone trays for even baking. Madeleine trays can be found in many culinary stores like Sur la Table or Williams Sonoma.
- 200 grams or 7/8 cup unsalted butter at room temperature
- 200 grams or 1 3/4 cup icing sugar
- 80 grams or 3/4 cup white self raising flour
- 80 grams or 3/4 cup of almond powder*
- 6 egg whites
- 1 tablespoon of liquid honey
* for nut allergies, substitute almond powder with additional 60g or 1/2 cup of flour
- Butter and flour Madeleine moulds
- Heat butter on medium heat in pan until bubbling and melting. When the butter begins to look golden in colour, remove from pan and transfer into a mixing bowl. Allow butter to cool down.
- Sift flour and icing sugar into separate bowl.
- Whisk egg whites until they begin to foam and then mix into sifted flour and icing sugar.
- Add melted butter and honey to batter. **
- Fill Madeleine moulds until level.
- Refrigerate for at least 1 hour.
- Pre heat oven to 190 degrees (gas mark 5).
- Bake 12-15 minutes or until Madeleines are golden on top and have a sponge-like texture to the touch.
- Rest for a minute, but ensure Madeleines are removed from mould before completely cooled to avoid sticking to tray.
** If you wish to bake various flavours, separate the above batter into individual bowls. On their own, the above recipe yields a honey flavoured treat.
- ChocolateMadeleines: Mix in 150 grams of quality dark chocolate (gently melted using a double boiler).
- Lemon Madeleines: Mix in the zest of two lemons and their own juice.