Cooking Instructions
- 1
Sift in the flour and then fold it in gently until it's just combined. Try to keep as much volume as you can.
- 2
Whisk together the sugar and eggs until it becomes pale in colour and more than doubled in volume. The mixture will go thicker and the whisk must leave a trail. You can use a handheld whisk or a kitchenaid or similar machine.
- 3
Pour in the butter and the flavourings and mix gently until just combined.
- 4
Brush the madeleine mould with a little leftover melted butter or use the cooking spray. Put a spoonful of mixture in each mould, take care not to overfill them, the mixture should lie in the middle of the mould.
- 5
Now you have to rest the mixture. It can rest for 10 minutes up to 24 hours. Heat the oven to 220?C.
- 6
Bake for 10-12 minutes until golden brown around the edges. Keep an eye on them! Take them out to cool on a wire rack.
- 7
Check if the mould needs extra butter/cooking spray and repeat until you are out of mixture. This recipe makes 25-30 madeleines (depending on the size of your mould).
- 8
Adapted from Anna in the kitchen - http://annainthekitchen.wordpress.com/2010/02/04/easy-madeleines/
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