- 20g melted butter to grease the tins, plus 115g unsalted butter, melted and cooled
- 3 large eggs, at room temperature
- 130g caster sugar
- 1 tsp pure vanilla essence
- 140g plain flour
- 30g cornflour
- 25g sweetened dessicated coconut
- Icing sugar, optional
Serves: 24 madeleines
- Preheat the oven to 190°C/gas mark 5. Thoroughly butter and flour the madeleine tins
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar and vanilla on medium speed for 3 mins, or until light yellow and fluffy. Add the butter and mix. Sift together the flour, cornflour, baking powder and salt. Stir into the batter with a rubber spatula. Stir in the coconut.
- With a soup spoon, drop the batter into the tins, filling each shell almost full. Bake the madeleines for 10 to 12 mins, until they spring back when pressed. Tap the madeleines out onto a baking tray lined with parchment paper and allow to cool. Dust with icing sugar, if desired.
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