How to make the perfect madeleines…
Butter: Unsalted butter is good but using French butter is best to give it a much sweeter, creamier taste. Look for the Lescure and President brands in supermarkets. Brown the butter first to create extra nuttiness – just melt butter in a pan then keep cooking over a medium heat until dark golden and smells nutty.
Flour/raising agents: Add 1 tsp of baking powder for extra lift and use plain flour but make sure it’s sifted so you don’t get any lumps.
Sugar: Use golden caster or standard caster sugar for extra lightness and airiness and to achieve the best texture. Golden caster sugar will give your madeleines a little extra colour and subtle caramel flavour.
Mixing: Whisk the sugar and eggs together until the mixture has doubled in size. You should be able to see a trail when you lift the whisk out of the mix. Folding in the dry ingredient gently rather than mixing it all together like a standard sponge cake, will keep the madeleines light.
Resting the batter: Make sure you rest and chill the batter for at least 30 minutes before pouring it into the mould in order to create the perfect rise in the oven.
Moulds: Lightly butter and flour your moulds so the madeleines pop out easily – this will also help give the classic slightly crisp outer edge. Fill your moulds to about 2 /3 full each, about 1 tbsp so it creates the perfect shape and doesn’t overflow.
Cooking time: When baking, aim for a deep tan colour before taking them out of the oven.