Foodie Friday: Madelines

Reduced-calorie Madeleines, mini cakes recipe from "The Skinny French Kitchen"

Today, I’ve found *the perfect* recipe to culminate our Vintage Paris wedding theme of the week: Madelines! Aren’t you hungry?? Don’t you just want to snatch up these scrumptious works of art and shove them in your mouth?! (So much for being lady-like.)

My recommendation: have a nice batch of these made to be consumed before the wedding so you don’t look like “this little piggy” at your engagement party, bridal shower, bachelorette party, rehearsal dinner, reception…you get the idea.

I lovingly swiped this recipe from the Fabulously French blog which you should totally check out! The recipe is as follows:

Ingredients 
•1 tbsp Vegetable oil for brushing
•4 Medium free-range eggs
•0.5 tsp Salt
•100 g (3.5oz) Caster sugar
•100 g (3.5oz) Plain flour, sieved
•1 tsp Baking powder
•80 g (2.8oz) Ground almonds
•0.5 tsp Vanilla extract
•0.5 tsp Almond extract
•50 g (1.8oz) Butter, melted
Instructions

1. Preheat the oven to 210°C/410°f/gas mark 6 and brush a little vegetable oil inside the madeleine moulds.

2. In a large mixing bowl, whisk together the eggs, salt and sugar until bubbly. Next, add the remaining ingredients and mix into the eggs with a balloon whisk.

3. Spoon the mixture into the madeleine moulds, filling them only three-quarters of the way up.

4. Put the madeleine tray flat in the freezer for ten minutes and refrigerate the remaining mixture for the next batch. It is important to chill the cake mixture at this stage, since it’s the contrast between cold and hot that gives you the characteristic little bump.

5. Once chilled, cook in the middle of the oven for ten minutes.

6. Remove the cooked madeleines from the oven, unmold and wash the mould before repeating the process of greasing and filling the moulds, freezing for 10 minutes and cooking.

7. Store in an airtight container for up to three days, or freeze in an airtight box.

Pin this recipe!

See the original post on Fabulously French!

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