Hi, I’m Lucy and I’m a hoarder.
I go to cookware shops. A Lot. I obsessively browse the internet for deals on cake tins, cookery gadgets and things that would look pretty in photos.
This is what led me to purchase a mini madeleine pan, despite never having tasted a madeleine in my life and so not knowing if I actually liked them. That was, until, we visited Texture. Texture is a beautiful restaurant in London where Agnar Sverrisson serves amazing flavours in an exciting way. If you go there, make sure you try the crispy fish skin, it’s yummy! Anyway… where was I… Oh yeah the madeleines! When we received our petits fours at the end of the mammoth tasting menu, the star of the show was undoutably a pistachio madeleine, buttery and still warm from the oven. I remembered that I had the pan gathering dust on a precariously stacked shelf at home, and immediately planned to make some of my own.
I decided to go with a more traditional recipe, and I was certainly not disappointed. I followed the recipe to the letter and could not have been more pleased with the results!
One thing I would say though, is that madeleines deteriorate quickly. Like, you pretty much have to eat them the day you make them (oh yeah, like that’s hard…)
From Heston Blumenthal @ Timesonline
125g unsalted butter, plus a little for the mould
100g icing sugar
40g ground almonds
40g plain flour, plus a little for the mould
3 large egg whites
2 tsp best-quality honey
Finely grated zest of ½ lemon
Preheat the oven to 170C/325F/Gas Mark 3. Melt the butter over a medium heat for a few minutes until it starts to sizzle and has a nice nutty scent — beurre noisette. Strain and set aside.
Sieve the icing sugar, ground almonds and flour into a bowl. Using a fork, whisk the egg whites into the dry mix. Next, add the honey and continue to whisk. Incorporate the warm — but not hot — beurre noisette and lemon zest and mix until homogenous. Add a little salt to taste.
Leave the madeleine mixture to rest in the fridge (covered with clingfilm pressed onto the surface) for at least an hour. Resting the dough is important, as the gluten relaxes and produces a lighter result.
Butter a madeleine mould and lightly dust with flour. (This double coating really works as a nonstick surface — you don’t want to be struggling with removing the madeleines while the tea is stewing.) Fill the moulds with the madeleine mixture and return to the fridge for half an hour to rest again (please be patient).
Bake for 10-15 minutes or until set and lightly golden brown. Remove from the oven, turn out from the tin and leave to cool on a cake rack for 5 minutes before serving.