I made these in less than 30 mins..The tradition goes like this: madeleine dough needs to wait at least 2 hours in the fridge to give better results related to its texture. I can ensure that no waiting is also an option and you get fluffy texture and heavenly taste..However, if you are looking for an authentic version with a bumpy look, then the waiting time is worthwile.
Ingredients For 20 mini-muffins/ madeleines : Preparation : 10 min/ Baking time : 10-15 min
– 100g of salted butter – 2 eggs – 80g caster sugar – 100 g all purpose flour – 1 tbsp of honey – 1 orange (zest and juice) – 1/2 tsp of baking powder – Melted chocolate and raspberry jelly or icing sugar for decoration.
Melt the butter and let it take a browned hazelnut color. This will enrich the taste of the madeleines.
Beat the eggs with sugar and honey in a bowl (you don’t have to beat vigorously). Then add the juice and orange zest. Sift flour with the baking powder and mix gently with the egg preparation.
Add melted butter and mix well. If possible, let stand 2 hours in the refrigerator or overnight.
Pour this liquid batter into buttered pans (fill them only 2/3 as the batter will raise with the heat).
Bake in preheated oven at 190 ° C for about 10 to 15minutes (depending on your oven). Do not overbake them.
I have made a batch of these in a madeleine but I forgot to take a photo of these lovely chocolated-covered pieces..
I made a batch of mini-muffins with blueberries, raspberries, caramelized lemon skin, a mix of lemon/orange/lime..
Once you know the basic recipe, go wild with the additions (cocoa, nuts, dry fruits..)
Make sure to choose good and tasty butter.
Here is a version with batter that has been sitting in the fridge for 2 hours (see the bump)..
Aaannnd.. here is another style (one with Nutella and the other with jam)..
I keep the batter in the fridge and make them every day for coffee time…
Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks.
Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.
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