Madeleine Recipe Mary Berry
Introduction
This Madeleine Recipe Mary Berry delicate, shell-shaped sponge cakes are light, buttery, and subtly flavored, making them ideal for tea-time indulgence or as a delightful dessert.
Mary Berry’s expertise ensures that this recipe is foolproof, producing perfectly golden Madeleines with a characteristic hump and a melt-in-your-mouth texture. Whether you’re an experienced baker or a beginner, this recipe will guide you in crafting these charming cakes that are as beautiful as they are delicious.
Mary Berry’s Madeleine recipe brings the charm of French patisserie to your home kitchen with ease and elegance. These classic shell-shaped sponge cakes are light, airy, and rich in buttery flavor, with a hint of vanilla or lemon that adds a refreshing touch. Perfectly golden and slightly crisp on the edges, they reveal a soft, tender crumb with every bite.
Whether served with a dusting of powdered sugar, a drizzle of chocolate, or plain alongside a cup of tea or coffee, Madeleines are a versatile treat. Their distinctive scalloped shape and delicate flavor make them as visually appealing as they are delicious. Mary Berry’s foolproof recipe ensures you can create these iconic treats effortlessly, making them a delightful addition to any gathering or a luxurious snack for yourself.
- 125 g (4.4 oz) unsalted butter, melted and cooled, plus extra for greasing
- 125 g (4.4 oz) plain flour, sifted
- 125 g (4.4 oz) caster sugar
- 2 large eggs
- 1 teaspoon vanilla extract or zest of 1 lemon (for flavoring)
- 1/2 teaspoon baking powder
- A pinch of salt
- Icing sugar, for dusting (optional)
- These simple yet essential ingredients come together to create Mary Berry’s delightful Madeleines, known for their light, buttery texture and delicate flavor.
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Prepare the Madeleine Tin:
- Lightly grease a Madeleine tin with melted butter and dust it with a thin layer of flour. Shake off any excess.
- Place the tin in the refrigerator to chill while preparing the batter.
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Melt the Butter:
- In a small saucepan, melt the unsalted butter over low heat. Set it aside to cool.
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Mix the Batter:
- In a mixing bowl, whisk together the eggs and caster sugar until pale and frothy.
- Add the vanilla extract or lemon zest for flavor and mix well.
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Combine Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, and a pinch of salt.
- Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to overmix.
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Incorporate the Butter:
- Gently fold the cooled, melted butter into the batter until fully combined. The batter should be smooth and glossy.
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Chill the Batter:
- Cover the batter with plastic wrap and refrigerate for at least 30 minutes, or up to an hour. This step helps create the signature hump on the Madeleines.
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Preheat the Oven:
- Preheat your oven to 190°C (375°F).
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Fill the Moulds:
- Spoon a small amount of chilled batter into each cavity of the Madeleine tin, filling them about three-quarters full.
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Bake the Madeleines:
- Place the tin in the preheated oven and bake for 8-10 minutes, or until the Madeleines are golden and slightly puffed with a distinctive hump.
- Remove from the oven and let them cool in the tin for a minute before transferring to a wire rack.
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Finish and Serve:
- Dust the Madeleines with icing sugar for a classic finish, or leave them plain.
- Serve warm or at room temperature with a cup of tea or coffee.
Mary Berry’s Madeleine recipe ensures these delightful French treats are light, buttery, and beautifully golden.
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