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“This comes from the Cookshops.com website where I bought my mini-madeleine mould! The timings don't include the hour the mixture spends in the fridge!”
READY IN:
20mins
YIELD:
20 mini madeleines
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift the flour into a bowl and stir in the sugar.
  2. Place the butter into a small pan and melt very gently over a low heat.
  3. Pour the butter into the flour and sugar and add the almonds, egg, orange flower water and vanilla essence. Mix together well.
  4. Cover the bowl and place in the refrigerator for 1 hour. After 50 minutes, preheat the oven to 200ºC, 400ºF, Fan oven 180ºC, Gas mark 6.
  5. Remove bowl from the refrigerator and stand the mould on a baking tray.
  6. Place spoonfuls of the stiff mixture into the cups, pressing the mixture down evenly and spreading it slightly into the shape of the cups.
  7. Bake for approx 10 minutes until golden and well risen.
  8. Leave to cool for a few minutes in the mould then turn out onto a cooling rack.
  9. Dredge the Madeleines with icing sugar.

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