Madeleines are always a hit here at home. Whenever I bake them they don’t last more than a couple of hours 😂🙈. Our family loves the chocolate chips version, but you can make them plain or mix in cocoa powder, jam, honey, blueberries: no matter what you add in, they will taste absolutely delicious!
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Ingredients
2 eggs (140 g)
150 g confectioner sugar
150 g flour
1 tsp baking powder (7 g)
125 g butter, diced
2 Tbs milk
1 tsp vanilla or almond extract
50 g chocolate chips (optional)
Method*
Before starting this recipe, please ensure all of your ingredients are at room temperature.
Place eggs, sugar, flour, baking powder, butter, milk and vanilla extract in the bowl of a standing mixer. Mix at medium-high speed until combined (about 1 and 1/2 minute). The batter should be creamy, have a uniform color and show no lumps. Then add in chocolate chips and stir with a wooden spoon or spatula;
Cover batter with plastic wrap and place in the fridge for 30 minutes. Meanwhile, preheat oven to 220 C static/210 C fan;
Butter your madeleines mold thoroughly and use two teaspoons to fill in the mold cavities. Don’t overfill! This batter should be enough for 24 mini madeleines;
Bake at 220 C static/210 fan for 4 minutes then lower the temperature down to 180 C static/170 C fan and bake for 6/8 more minutes. They’re ready when they look golden brown on the sides. Serve with a glass of milk and enjoy while still warm!
* Just so you know, this recipe is a quicker and easier take on the original. What I love about it is that you can mix all ingredients together at once and the final result is still pretty awesome. But if you’re curious and want give the original one a try, you can find the steps here: https://www.aleontheroad.com/post/madeleine-to-share.
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