Blog Navigation

Blog categories

View all categories

Search in blog

Latest posts

View all latest posts

Popular posts

View all popular posts

Quick summery madeleines

5 Liked
 

Madeleines recipe - beautifully decorated

There's nothing better than enjoying the summer with a sweet treat. And what could be better than homemade madeleines? These small, fluffy cakes are not only quick to make, but also require little effort. To top it all off, they look delicious with their summery decoration.
Madeleines are small, traditional French cakes that were originally named after their typical baking tray. These little mounds fit perfectly into any teacup and are a delicious accompaniment to a cup of ice cream. They are very easy to make and only require a few ingredients, which you probably already have at home. With a little coloured cake icing and a few colourful sprinkles, you can transform the classic madeleines into a summery treat that not only pleases the palate, but also the eye.
The advantage of madeleines is their speed. The dough is filled into the appropriate silicone mould and then baked in the oven until golden brown. The decoration is also quickly applied and just needs a little time to set.
And the best thing about it? You can give free rein to your creativity and decorate the madeleines to suit your personal taste. In our range you will find a variety of different colourful cake icings and sprinkles.
So, what are you waiting for? Grab your baking apron and set about baking these summery madeleines at home. Let yourself be tempted by the delicious aroma and surprise your loved ones with a sweet treat that is easy to make and very effective. Enjoy the fresh, summery flavour of lemon in combination with the moist dough.

Print recipe
Pin the recipe
To Instagram

Most important key data

Quantity: 18 large or 60 small

Baking time: Approx. 10 minutes

Difficulty level: Easy

Shelf life: 5 days

Madeleines ingredients

Granulated sugar100 g
Whole egg 100 g
Whole milk60 g
Butter50 g
White flour155 g
Baking powder5 g
Lemon zest 1 lemon

Preparation

It is best to halve the recipe if you want to make small madeleines, as you will then only get 30 pieces.

Place the granulated sugar and eggs in a bowl and heat over a bain-marie. Stir constantly with a whisk to prevent the mixture from burning. As soon as all the sugar crystals have dissolved, you can remove the bowl from the bain-marie and stir in the whole milk. Then beat everything together with a hand mixer until the mixture is nice and frothy.

Place the butter in a small pan and melt over a low heat.

In the meantime, you can mix the flour, baking powder and lemon zest, stir into the egg mixture and continue to mix with the hand mixer for approx. 3 to 4 minutes. This will make the mixture a little thicker.

Finally, stir the melted butter into your batter on a low setting.

Preheat your oven to 180 ºC fan oven.

Pour the finished dough into a piping bag and fill your silicone moulds with it (approx. 25 g per madeleine | for the mini mould you need approx. 8 g per madeleine).

Place the madeleines in the preheated oven for approx. 10 minutes. Leave them to cool for approx. 5 to 10 minutes and then unmould them from the silicone mould.

Wash the silicone mould and then briefly polish it with kitchen paper or a towel. Melt the cake icing of your choice in short bursts in the microwave or over a bain-marie and then brush the silicone mould with a thin layer of the liquid icing.

Then press the madeleines back into the brushed silicone mould. Place the mould in the fridge for approx. 10 to 15 minutes.

Take the finished madeleines out of the fridge and carefully unmould them.

Then pour some of the liquid cake icing into a cornet and fill the surface of the French madeleines. Finish off with a few beautiful, colourful sugar sprinkles and you have madeleines that taste and look great and will delight everyone.

Storage & shelf life

The ready-baked madeleines can be kept for approx. 5 days. Just bear in mind that they get a little drier with each passing day. It is best to store them in an airtight box.

 
Posted in: Seasonal recipe ideas, Sweet recipes, Summer & 1 August, Cakes and pastries, Cookies and biscuits, Cakes and cupcakes, Sweet pastry

Leave a comment

Security code

Related posts