|Mary Berry's French Madeleines, as baked by EJ|
Madeleines are light, buttery little bites of sponge, traditionally made in the shape of seashells. Mary Berry's French madeleine recipe is quick and easy to follow, I did worry about the amount of butter in the recipe, but the sponge has baked well. In Mary Berry's directions, she recommends filling the madeleine moulds until the mixture is 'just level with the tops' - this made me double take the recipe, as the ingredients include self raising flour and baking powder (so quite a lot of raising agent). My most successful madeleines of the batch were filled to very slightly below the tops of the mould (with 2mm breathing space). The madeleines are supposed to have a domed back, but if you overfill the cases the mixture can spread sideways as it heats, creating what I can only describe as an aesthetic catastrophe.
The recipe also directs to grease the madeline tray and then dust with flour - if you use a silicone tray like I did, I would bypass this stage completely. The madelines contain so much butter that there was no way they were going to stick to the tray!
Unfortunately my silicone tray is very shallow, so the seashell crevices are very under-defined, they are very tasty, but I'll definitely be investing in a good heavy duty madeleine pan before I attempt this recipe again.
|Madeleines, dusted with icing sugar|