METHOD

The Irish Times - Friday - The Ticket - - COVER STORY -

First, melt the but­ter com­pletely and al­low to cool. Use a lit­tle of the melted but­ter to grease your madeleine tray.

In a large bowl, whisk to­gether the eggs, su­gar and vanilla essence for a few min­utes un­til frothy. Add most of the melted but­ter and mix gen­tly.

In a sec­ond bowl, mix the flour, bak­ing pow­der and green tea pow­der. Sieve the flour mix into the egg and su­gar mix, whisk­ing all the in­gre­di­ents to­gether gen­tly un­til well com­bined. Let this bat­ter rest for 20 min­utes.

Heat your oven to 200c/180c fan/Gas Mark 6. Once the bat­ter has rested for 20 min­utes, care­fully spoon it into your greased madeleine tray. Cook for 8 to 10 min­utes or un­til the mix­ture has risen a lit­tle in the mid­dle and is cooked through. Trans­fer the lit­tle green tea cakes to a wire rack and al­low to cool.

Madeleines are best eaten on the day they’re baked and are par­tic­u­larly good dunked in cof­fee or tea.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.