These madeleines are totally delicious and always a success. They look absolutely great too, so they make a great gift! My dad is a huge fan, so I made them recently for fathers day. My mom said after dinner that she would love a madeleine, but my dad just said she couldn’t have any, they were all for him… This recipe comes from Lorraine Pascale‘s Baking Made Easy and it’s really not that hard. All you need is a madeleine tin, which you can find anywhere really.
Preheat the oven to 180 C and oil the madeleine tin with vegetable oil. Put 4 eggs in a large bowl and whisk until they have almost doubled in volume, then, while still whisking, gradually add 100 g caster sugar down the sides of the bowl. This will take about 10-15 min with an electric mixer (if you have a kitchen aid or anything like that, just use the machine, it’s so much easier! You can put the timer on 15 min, slowly adding the sugar in the first 5, and then do whatever you like in the mean time). The result will be a very light, fluffy and mouse-like batter.
Add 80 g melted butter around the sides of the bowl so as not to knock out all the air, then add the seeds of 1/2 vanilla pod and fold the mixture over itself to combine, using as few strokes as possible. Add a pinch of salt and 100 g sifted plain flour in 2 batches and carefully fold it into the batter. Add 40 g toasted hazelnuts, finely chopped or ground (I use ground almonds, that works equally well) and the zest of 1 lemon and stir to combine. Spoon the mixture into the madeleine moulds until two-thirds full (the recipe suggests using a piping bag, but even though the mixture is very runny, I make it work with a spoon). Bake in the oven for about 10 min or until the madeleines are springy to the touch and are turning a light golden brown colour. Leave to cool in the tin for a few seconds, but not more, transfer them to a wire rack immediately or they will stick to your tin (I’m talking from experience here). Just push them gently on one side to slide them out. Eat them within two days or they will dry out (don’t worry, they won’t last that long!). Enjoy!