Madeleines with Lime Leaves
Light, airy, with a little crispy outer edge from the butter, these little cakes are best served warm straight from the oven with the sweet citrusy fragrance still filling the air. They are irresistible. They make a perfect last minute gift (see our Advent Calender ebook for details!) You can sub the lime leaves with orange, lemon, lime zest, lots of it. Or even use something like crushed pink peppercorns, or milled star anise for yet another take on this very French recipe.
Madeleines originated in the Lorraine region of northeastern France. The traditional story is that madeleines were named after a young woman named Madeleine who baked them for Stanisław Leszczyński, the Duke of Lorraine, in the 18th century.
I first tried a good madeleine in Bali at Mozaic restaurant on our first ever foodie tour. Our foodie tours are back up and running, and it is for this reason we travel. How else would we have such an amazing array of goodness on this site. Come and join me! You know you want to.
If you cannot join me on a foodie tour just yet, here are a few of the recipes I have brought back and recreated after travelling:
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- 2 egg
- 70 Grams raw caster sugar BUY
- 25 Grams brown sugar
- Pinches pink salt flakes BUY
- 90 Grams bakers or strong flour
- 1/2 Teaspoon baking powder
- 90 Grams butter melted and cooled BUY
- 20 makrut (kaffir) lime leaves stalks removed. chopped finely
- icing sugar to dust
Preheat oven to 220°C and grease 2 madeleine trays.
Place eggs, sugars and salt in the Thermomix bowl. Whip 4 min/Butterfly/speed 3. Pour into a large bowl.
Sift the flour and baking powder over the egg mixture. Add melted butter and lime leaves and stir through gently.
Cover with cling wrap and set aside at room temperature for 20 minutes.
Pipe or spoon into well greased madeleine trays. Bake for 4-5 minutes.
Dust with icing sugar.
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