This is my summerly take on the classic French Madeleine cookie. Basically it's small pound cake bites, baked in small seashell shapes, aka a madeleine pan. They are really tasty, and are perfect with a cup of afternoon tea.
You can make the batter the day before, and make them fresh for the weekend brunch. This works because the batter can rest up to 24 hours in the refrigerator before baking.
- 85 g butter, salted
- 2 eggs
- 75 g sugar
- 3 tablespoons elderflower syrup, I use d'arbo elderflower syrup
- 110 g all-purpose flour
- ½ teaspoon baking powder
- confectionary (powder) sugar for sprinkling
Whisk together the flour and baking powder. In a separate bowl (for the stand mixer), beat the eggs for about 30 seconds, until they are frothy. Add sugar, and whisk for about 5 minutes, until the pale, fluffy and tripled in volume.
Slowly add the dry ingredients and the melted butter + syrup in batches, and mix them slowly in. Be careful not to over mix the batter.
Let the batter rest in the refrigerator for about an hour to chill and hydrate the flour. This will give the madeleines the classic bump on the back, if you skip this step, the batter will still rise, but not as much.
Preheat the oven to 350℉ (180℃), and spray the madeleine pans with nonstick cooking spray, set aside.
Pour about 1 tablespoon of batter into each mold and bake for 15-17 minutes, until golden brown. You want the edges to be crispy and the inside light and fluffy.
Let the madeleines cool for a minute or two. Gently use a knife to loosen the madeleines from the pans and let them cool on a wire rack. For more elderflower taste, brush the warm madeleines with some of the syrup.
Sprinkle the madeleines with confectionary sugar, just before serving.