Maple & Nutmeg mini madeleines

I made these for the first time a few months ago for my son’s 2nd birthday and they were just a treat. It’s the perfect bite-sized cake to go with your cup of espresso, or small bowl of ice-cream. I baked these mini madeleines again yesterday while my friend Sookie came to visit from Marseille.

Have to thank my mother who brought the 2 mini madeleine trays for me all the way from Australia as a gift during her last visit to France with my dad!

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Here is the recipe I used from Poires au Chocolat

Maple & Nutmeg mini madeleines
(makes 35-40 bite-sized madeleines)

65g unsalted butter
50g icing sugar
20g ground almonds
20g plain flour
45g egg white (1.5 eggs worth)
1 1/2 tsp maple syrup
1/8 tsp ground nutmeg
1/8 tsp fine sea salt

Cut the butter into slices and place into a small pan. Melt then heat until the butter smells nutty and is full of light brown specks. Pour into a bowl to cool. Sieve the icing sugar, almonds and flour into a mixing bowl. Add the egg white then whisk to combine. Finally whisk in the maple syrup, nutmeg, sea salt and warm (not hot) brown butter. Cover the bowl with cling film and chill in the fridge for at least an hour.

Carefully butter the tray, making sure you get into all the ridges. Sift/scatter over some flour and tap until the butter is evenly coated with a fine dusting. Spoon in a little of the chilled mixture – about a teaspoon – so the mould is 2/3 to 3/4 full. Put back into the fridge to chill for another 15 minutes (or longer). Preheat the oven to 170°C. Bake the madeleines for 8-10 minutes – they should rise up with little humps in the middle and be a golden brown with slightly darker edges. Leave in the tray to cool for a minute, then ease them out of the tray (sometimes they need loosening around the edges but mostly they pop out easily). Leave to cool for five minutes then eat warm. They’re best within an hour of so of baking and definitely on that day. The mixture keeps in the fridge for up to 24 hours.

Judy

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