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Sunday, October 25, 2020

Madeleines

Who would have known that these shell-shaped miniature cakes, dipped in tea would become one of French literature’s most powerful metaphors? When I was a teenager, our school organised a discovery day and I subscribed to a literature workshop where we were served home-baked Madeleines. It was sure not the first time in my life that I had Madeleines, but it was the first time I’ve heard that Proust made them famous as the trigger for nostalgia. Just like him a few hundred years back, we dipped them into lime-flower tea and enjoyed every bite of it. 

 

So here we are, a few centuries later, and they’re still worth sharing them with you on the blog. After devouring quite a number of Madeleines in every corner of France, I’ve decided to make another recipe of my own.  The honey Madeleines are on the blog for a few years now. But this is a variation of multiple tests I’ve made a few years back. Now, I wanted to develop a recipe that’s closer to the original. Which sounds easy today, was a journey with ups and downs. To get the perfect shape, the perfect color and the perfect texture led me through a rollercoaster of emotions. Either the color was good, but the shape was not. Or the taste and shape was ok but they were way too dry. But here we are with tasty Madeleines.

 


For 24 Madeleines you need:

125g butter

125g sugar

3 medium eggs

40 ml vanilla rum or Amaretto

2 level tsp baking powder

 

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Preheat the oven to 175°

 

In a large bowl whisk together the butter and sugar until fluffy. Add the eggs one by one, mix, then add the rum or Amaretto. In a separate bowl, mix the flour and baking powder, and then add to the liquid batter. 

 

 Grease the Madeleine molds and start adding 1 ½ tsp to every shell. Be careful not to add too much batter as it might impact the rising of your Madeleines. 

 

Bake for 12-15 minutes. Keep an eye on your Madeleines from minute 12 onwards. As all ovens are different, baking time might differ form one to another. Repeat until all the batter is gone.

 

Enjoy!!!




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