With one or two tweaks, this is Clare Heitzler’s simple and lovely recipe. I tested many, many recipes, including this one, several times. The overnight resting really does help. If you are not using a fan forced oven, you must increase both temperature (200C) and time (13 minutes).
The traditional ingredient is of course honey, not Maple Syrup, so feel free but as always, I prefer Maple Syrup, so even in this quintessentially French recipe, that’s what I’ve used.
Lovely about this, is that if you make the full batch, you’ll have enough to make fresh Madeleines, both the next day and the day after that.
Of course though I’ve put them in Breakfast and Brunch, they are just as perfect for afternoon tea, or mid morning - I like my carbs and my sugar early in the day. Madeleines are at their best by far, when eaten straight out of the oven, still warm.
Makes 30 Madeleines
1 – 2 Madeleine Trays
85g caster sugar
20g Maple Syrup
130g plain flour
6g baking powder
130g unsalted butter
Zest of 1 lemon
Icing sugar for dusting, optional
Melted chocolate for dipping
In the bowl of a mixer with a whisk attachment, whisk the 2 eggs and the sugar, till pale, thick and doubled in volume.
Sift the flour and baking powder in a bowl and add the lemon zest to them.
Melt the butter in a small pan, or the microwave till it is melted and hot (60C).
Warm the milk together with the Maple Syrup and add to the whisked eggs and sugar mix.
Then add the sifted flour and zest. Use a spatula to fold all ingredients till well incorporated and smooth.
Keep mixing while you add the hot, melted butter and Maple Syrup, again till smooth.
Cover with cling film and place in the fridge for at least 24 hours and up to 48 (and even longer)!
The next day, preheat the oven to 200c or 180C fan forced oven.
Lightly butter the Madeleines moulds and lightly sift plain flour all over, tapping out the excess.
Transfer the Madeleines mix into a piping bag with a plain nozzle and 2/3 fill each mould.
If you don’t have a piping bag and nozzle, use two spoons to evenly measure out the mix into each mould.
Bake for 13 minutes on 200C in a normal oven and for 8 minutes on 180C if using a fan forced oven.
Transfer to a cooling rack and eat within minutes., dusting them lightly with icing sugar if desired.
If you don’t get through them all in one sitting, put them in an airtight box and place them in a warm oven for 2 - 3 minutes just to bounce them back to freshly baked appeal.
Eat plain or with a little jam, icing sugar, or melted chocolate. Al these, very optional, as they are so good plain.