One of my favourite things to bake at the moment is Madeleines. Little delicate sponges that have a firm yet light consistency. They are based on what looks more like a batter than a sponge mixture. And a little mixture goes a very long way. They can be flavoured in a number of ways but I have chosen to make a summery elderflower version which adds more of a fragrance, a floral note, than a bold taste.
The recipe I have always used when making my madeleines is THIS ONE by Charlotte’s Kitchen Diary. I have made her lavender and honey madeleines countless times and my soon to be ten year old daughter has also mastered them. The only thing you need to consider when making these little cakes is that the batter needs to rest for an hour.
David Lebovitz says you can rest the batter in the fridge for up to twelve hours. He also suggests you bake the madeleines on a high oven shelf so that they brown well. I like this tip. I prefer colour on my madeleines and it adds to the flavour as well as providing them with a rich golden crust. David also says that adding baking powder is optional. I have always added it. It gives the madeleines an attractive domed rise which I always associate with these little fancies.
Here are the changes that I made to Charlotte’s recipe:
90g of regular sugar instead of lavender sugar
1/4tsp Ndali vanilla powder but if using vanilla extract I would use less than 1tsp as Charlotte’s recipe states or else it will overpower the subtle elderflower flavour
2tbsp of concentrated elderflower syrup instead of 2tsp honey. I placed 4tbsp of home-made elderflower cordial, using THIS recipe, into a pan and reduced it by half by boiling it rapidly. I then added the syrup to the batter along with the melted butter.
I sprinkled the madeleines generously with caster sugar when they are completely cool but a flavoured sugar would also work well.
I also have some other madeleine recipe inspiration for you from some fellow bloggers:
Cardamom madeleines by The Botanical Baker
Double chocolate madeleines by Fuss Free Flavours
I am linking up to Ren Behan’s “Simple and in Season” with my elderflower madeleines.