Madeleines with straw­berry rose­wa­ter glaze

Australian Women’s Weekly NZ - - CONTENTS -


The bril­liant thing about th­ese lit­tle French but­ter cakes is that they age so well, but if you eat them soon af­ter they come out of the oven, you’ll catch that small win­dow of crispy-edged good­ness that can only be ex­pe­ri­enced if you’re an en­thu­si­as­tic baker – or at least re­lated to one! 100g (⅔ cup) plain flour 1 tea­spoon bak­ing pow­der 120g caster su­gar 2 eggs, lightly whisked 140g but­ter, melted ½ tea­spoon finely grated le­mon zest


60-90g (½-¾ cup) pure ic­ing su­gar, sifted 4-6 straw­ber­ries, mashed and passed through a sieve 1 tea­spoon rose­wa­ter 1 In a medium mix­ing bowl, com­bine the flour, bak­ing pow­der and su­gar. Mix with a wooden spoon, then add the eggs, but­ter and le­mon zest. Stir un­til smooth, then trans­fer the bat­ter to a pip­ing bag, and re­frig­er­ate for 2 hours. 2 Pre­heat the oven to 200°C fan-forced. Grease a 12-hole madeleine tin well. 3 Pipe a small amount of the bat­ter into each mould, fill­ing them only two-thirds of the way. Re­duce the oven tem­per­a­ture to 180°C fan-forced, and bake for 10 min­utes un­til the madeleines are golden. As soon as they come out of the oven, smack the edge of the tray onto the work sur­face to un­mould the cakes. If you wait for just a split sec­ond too long, you’ll find they stick very quickly and you will chuck a tanty like I did the first time I made them be­cause I didn’t have this crit­i­cal bit of in­for­ma­tion! Al­low to cool com­pletely on a wire rack be­fore glaz­ing. 4 To make the straw­berry rose­wa­ter glaze, com­bine the ic­ing su­gar, straw­berry purée and rose­wa­ter in a small bowl, then stir un­til smooth and quite runny. If it’s too thick, mash more straw­ber­ries to add to the mix­ture. Dip just half of each madeleine into the glaze di­ag­o­nally, then let the glaze set be­fore serv­ing. Th­ese keep well for up to a week in an air­tight con­tainer.

Madeleines with straw­berry rose­wa­ter glaze

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