I’m a big believer in trying new things and that relates a lot to what I bake as well. One thing I have always wanted to attempt to make is Madeleines, mainly because I thought they would be difficult to make but as a matter of fact they are simple to make.
Madeleine’s were a whole new concept to me and I’ll admit I was unsure whether they would actually be nice. I had no idea what these were until there was some at work one day, they were just shop brought ones from Tesco but I could not get enough of them. They were so tasty that I kept thinking that I must try to make some.
I brought a Madeleine tin when I purchased all my tins for my birthday last year but I have not actually used it yet therefore I thought it was about time I actually used the tin. These are not the classic Madeleine’s but you cannot beat adding a little chocolate to the recipe.
You have to chill this recipe before you put it in the oven so you may not want to pre-heat your oven until your mixture is chilled. I put my oven on after the mixture had been chilling for 55 minutes. I had some mixture left over so I just made some more after the first batch was done.
Chocolate Chip Madeleines
- 2 eggs
- 85 g golden caster sugar
- 1 tbsp runny honey
- ½ tsp vanilla extract
- pinch sea salt
- 100 g plain flour
- 1 tsp baking powder
- 75 g unsalted butter
- 75 g dark chocolate chips
- Preheat the oven to 240C/220C fan/gas 9*. Grease a Madeleine tin with some butter.
- Whisk the eggs with the sugar, honey, vanilla and salt in a large bowl for 5-8 minutes until very pale and at least doubled in volume, using an electric whisk. Sift over and fold in the flour and baking powder, then the melted butter and chocolate chips. Cover and chill for an hour or two, or overnight.
- Give the chilled mixture a good stir and fill the moulds by three quarters with a heaped teaspoon.
- Place the cakes in the oven, immediately turn the temperature down to 220C/200C fan/gas 7 and bake for 4 minutes. Then turn the oven down to 190C/170C fan/gas 5 and continue baking for another 3-5 minutes until domed and risen in the centre, the mixture is set and the edge of each cake is golden.
- Run a knife around the edge of each one. These are lovely eaten slightly warm, but good for a couple of days thereafter if stored in an airtight container. Dust with icing sugar before serving if wished.
There is only one word for this and that is YUM! They are really light and just perfect (well I think so). People kept asking me what are Madeleine’s exactly and my definition is that they are small little shell cakes.