Almond & Brown Butter Madeleines
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Easy
Madeleines are such a joy to eat. To get the classic shape, you do need to purchase a madeleine tray but it isn’t essential: cupcake trays, with or without cases, also work nicely. My preference is to eat these warm from the oven, with a few cups of fresh masala chai. Equally they can accompany your pistachio gelato or some ready-made ice cream for a speedy dessert.
(Makes 12)
Recipe taken from Modern South Asian Kitchen: Recipes And Stories Celebrating Culture And Community (Quadrille, 2023) by Sabrina Gidda. Photography by Maria Bell.
Ingredients for Madeleines
- 200g unsalted butter
- 2 large free-range eggs
- 90g castersugar
- 80g self-raising flour
- 30g ground almonds
- ¼ tsp ground cardamom
- 2 tbsp whole milk
Method for Madeleines
- Preheat the oven to 190ºC fan/210ºC/400ºF/gas mark 6. Put your butter into a small pan and melt over a medium heat until the butter begins to sizzle and foam. Keep an eye on it and gently tilt the pan to ensure everything is browning nicely. When you can smell the butter toasting and it is turning brown, remove it from the heat and set it to one side. When it has cooled slightly, stir the butter so that the milk solids mix throughout and pour into a measuring jug or cup so you have 100ml (scant ½ cup) of liquid butter. Use any remaining butter to lightly grease the madeleine tray.
- Whisk together the eggs and sugar until doubled in volume and pale and fluffy. Sift in the flour and mix well.
- Add the ground almonds, cardamom and milk and pour in the cooled butter. Mix well and leave the batter to rest for 15 minutes.
- You can use a piping bag if you have one to pipe the batter into the madeleine tray, otherwise just spoon it into the moulds evenly.
- Bake for 10 minutes until golden.
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