Oops! Somehow another madeleine recipe has made it onto this blog… These are like my perfect Anglo-French treat. The floral earl grey tea goes really well with the sharp sweet raspberries and the little sponges have a wonderful melt-in-the-mouth texture. There may have been an […]
Oh my giddy Aunt these are good! In fact sitting down to write about them is making me want to bake another batch. Right now. But then I wouldn’t get to share the recipe with you and that would be a travesty.
Delicate, pretty little shell-shaped sponges, rich with chocolate and a slightly salty tang dipped in sweet butterscotch, There’s nothing about that which doesn’t sound great to me. The madeleines have a texture which is not unlike a lighter version of a brownie with a little bit of crunch from the sea-salt. These are all too easy to eat.
I’ve used a slightly different technique this time than with the pistachio and rose madeleines from a few months ago. These don’t have any nuts in them so the batter doesn’t need quite so much assistance in the lift department.
If you have any of the butterscotch sauce left over after you’ve dunked the madeleines then I strongly recommend that you warm it up and drizzle it over coffee or vanilla ice cream. All sorts of deliciousness will ensue. You can trust me on that.
75g plain flour
1/2 tsp baking powder
1/2 tbsp cocoa powder
1 tbsp milk
50g good quality dark chocolate, melted
1/2 tsp sea-salt
extra chocolate to decorate (optional)
Rum butterscotch sauce
100g light brown sugar
1/4 tsp sea-salt
1 tbsp dark rum
Melt the butter and use a little of this to butter the madeleine mould. Put this in the fridge to chill and leave the remaining butter to cool.
Beat together the egg and sugar until they are thick, fluffy and very pale. Gently sift the flour, baking powder and cocoa powder into this, all at the same time so they are well blended. Fold this into the egg mixture.
Combine the milk and melted butter and then stir this into the batter. Add the chocolate and sea-salt and then mix so that everything is well combined. Let the finished batter stand in the fridge for 1 hour.
Pre-heat the oven to 220°c. Use a teaspoon to put a heaped blob of the chilled batter in each cavity of the chilled madeleine pan. Bake the little cakes for 3 minutes before reducing the oven temperature to 180°c for another 5 minutes.
Leave the little cakes in the pan for a few minutes before transferring them to a wire rack to cool.
Make the rum butterscotch by combining the butter, sugar and cream in a small pan. Put the pan over a low to moderate heat and bring the mixture to a gentle bubble. Let it carry on like this for about five minutes. Remove it from the heat and allow it to cool a bit before stirring in the rum and the salt. If the sauce is too warm when you add the rum it might bubble up bit so be careful here. You can add a little more salt if you like. Allow the sauce to become quite a bit more cool before serving. If adding the rum makes it too runny then you can re-boil it to thicken it a little more.
Dip the madeleines in the butterscotch or in some melted chocolate or both! No one will judge you here!
For some reason I always have eggs whites in my freezer. I’m not really sure what it is that I keep making that leaves me with left over egg whites but nevertheless there always seem to be some in the freezer. These are a pretty special (and easy) way to use them up. I also bought a bottle of rose-water for my pistachio and rose Madeleine’s (https://coriandercooks.com/2015/03/06/pistachio-and-rose-madeleines/) and I’m desperate to experiment with it in other things.
You can use this meringue mixture to make Pavlova, or you can pipe mini-meringues and coat the bases in chocolate, or smoosh them together with cream or even use them in Eton mess. I served some of mine with some gin roasted rhubarb and freshly whipped cream. It was delicious! I roasted the rhubarb the same way as I do for rhubarb cake but I added a touch more sugar. https://coriandercooks.com/2014/03/03/gin-roasted-rhubarb-and-almond-cake/
Feel free to add a little pink food colouring to them if that’s your bag.
makes enough for one large Pavlova, 4-6 smaller ones or lots of diddy meringues
2 egg whites
1 tsp cornflour
1/2 tsp vinegar (mine was white balsamic but really as long as it’s not malt you’ll be fine)
2 tsp rose-water
Pre-heat the oven to 130°c and line a large tray with a silicone mat or baking parchment.
Use a spotlessly clean bowl and whisk and whip the egg whites until they hold a stiff peak. Sprinkle over half of the sugar and whisk again for a few minutes. Add the remaining and whisk it until the meringue is stiff and glossy and the sugar has dissolved into it. Rub a little bit between your fingers too check that it doesn’t feel gritty.
Sprinkle over the cornflour and whisk it in, follow this with the vinegar and finally the rosewater.
Pipe or spoon the meringue onto the tray, to make Pavlova bases or large or small meringues and bake them for 2 hours. I realise this is a long time but they don’t really need babysitting as the oven temperature is so low, you’re basically just drying them out. After 2 hours open the oven door a jar and leave the meringues to cool down. Keep the meringues cool and dry until you are ready to serve them.