Since the discovery of the Madeleine pan in one of my favourite shops in town, I have been searching for the perfect recipe. I made three loads of batter and had to tweak the fourth one to get what I wanted. The perfect very light, buttery taste and the delicate taste of roses which just shines through at the end.
Makes 24 (dependant on pan size)
2 eggs
65gr caster sugar
70gr unsalted butter, melted plus extra for greasing the pan
65gr caster sugar
Pinch of baking powder
1tsp rosewater
Preheat oven to 190o/c
1, Beat the eggs and sugar together until doubled in size. This can take about five minutes.
2, Add in the rosewater and beat for another minute.
3, Sift in the flour and baking powder and fold in delicately with a spatula.
4, Pour in the melted butter and again fold in slowly with a spatula.
5, Brush tin with butter and also dust with flour. If you have a silicone tin or a non-stick one then you probably won’t have to use flour but still liberally brush with butter.
6, Bake in the middle of the oven for 5-10 minutes depending upon the size of your Madeleine tin. I like watching the first lot, timing it and then the next batch wont have to be under surveillance!
7, Remove from the oven and let cool for a couple of minutes. A sharp tap on the worktop made mine slip out before cooling them on the rack. They are delicious warm!
8, Dust with a little icing sugar and serve!
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