For my final bake in Canada I was with Grace and Claire again, this time making some Madeleines. These lovely french delicacies are simply wonderful. The light textured sponge, with a hint of lemon is just perfect.
We made two sizes, mini ones, that are really just one bite and the more usual full-sized ones that are still small but a good two bites.
Grace and Claire paid attention as we did the mixing of the ingredients and then did a great job of filling the mini madeleine tin before I did the same for the larger ones.
Having baked them the girls did the taste test and enjoyed them immensely.
It was such fun to be able to bake with them, and with Liam my great-nephew who appears in two other videos from my trip.
I hope that we can do some when I go back to see them next year,
I will be back with another recipe, and a video, for some Dried Blueberry and Oatmeal cookies in the very near future.
- 67g caster sugar
- 64g plain(all purpose) flour
- 57g melted unsalted butter
- 2 medium eggs(large in USA)
- zest of one lemon
- 1 tsp vanilla extract
- Preheat the oven to 190C/170C Fan/375F/340F Fan
- In a bowl beat together the eggs, vanilla extract and sugar until the mixture is thick and pale( I used a hand mixer)
- Add the flour, in three additions, mixing each time until fully combined.
- Add the zest of the lemon and the melted butter and mix until combined.
- Spoon the mixture into greased madeleine tins( I used both mini tins and full-sized silicone madeleine molds).
- Bake in the oven, 5-7 minutes for min madeleines and 14-17 minutes for full-sized madeleines.
- Remove from the oven and tip out onto a baking tray and allow to cool before eating.