COOKING: French Madelines
INGREDIENTS: Quantities are based on the weight of two eggs (if eggs are 100g, the sugar, flour and butter will also be 100g)
raw caster sugar
plain flour (I like to use spelt)
unsalted butter, melted and cooled
zest of 1 lemon
METHOD: Beat the sugar and eggs together for about 5-6 minutes, the mixture should be light and fluffy. Then, slowly mix in the flour followed by the zest and butter.Cover the bowl and refrigerate for at least 1.5 hours.
Preheat the oven to 200C and butter the madeleine pans, however, wait until the last minute to fill them. It’s the shock from cold to hot that creates the bump.
When ready, place in oven for about 10 minutes. They should be slightly golden.
READING: The Beautiful & The Damned, F. Scott Fitzgerald