Almond & blueberry madeleines

10 May

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)
  1. Preheat the oven to 200ºC. Grease 2 Madeleine tins and dust them with flour, tapping out any excess.
  2. 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.
  3. 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.

IMG_7517 IMG_7534

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2 Responses to “Almond & blueberry madeleines”

  1. itsprettynice 10/05/2014 at 9:52 pm #

    I love madeleines, and these look just awesome! 🙂

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