Sat is really my cooking and baking day! I made some bacon & egg pita bread sandwiches for lunch, prepped some ingredients for pizza tonight and bake some madeleines for desserts. Honestly it was my fist time to bake madeleines. I had greased the tin and dusted with flour, but the madeleines were still stuck to the tin, sigh…
Here is the upside: these bite-sized treats are light and soft, very easy to eat, and they look lovely. I can’t stop my hands reaching for the plate. 🙂
Almond & blueberry madeleines
Adapted from Anna Olson
- ¼ cup all-purpose flour
- 5 Tbsp cornstarch
- ¼ cup ground almonds
- 3 eggs, separated and at room temperature
- 7 Tbsp caster sugar
- ¼ tsp almond extract
- 1/4 cup fresh or frozen blueberries (use berries that you like)
- Preheat the oven to 200ºC. Grease 2 Madeleine tins and dust them with flour, tapping out any excess.
- Sift the flour and cornstarch together, then stir in the ground almonds and set aside. Whip the egg yolks with 2 Tbsp of the sugar until thick and pale and they hold a ribbon when the beaters are lifted, then beat in the almond extract. In a separate bowl, whip the egg whites until foamy, then slowly add the remaining 5 Tbsp of sugar and continue whipping until the whites hold a medium peak when the beaters are lifted.
- Fold the whites into the yolk mixtures using a whisk, then fold in the flour until just incorporated. Spoon the batter into a piping bag and fill three-quarter of each shell in the madeleine tin. Scatter a few blueberries in each shell. Bake for about 8 minutes or until they are even brown. Allow them to cool completely before removing from the tin.
Cake Stamp 