I’ve had my Madeleine pan in the freezer for over a week now, waiting for some free time to have another go at making them. And since I had lemon zest and rosemary on hand, it seemed too perfect not to try Erin McDowell’s variation from The Fearless Baker. And spoiler alert…
…they have a hump! I think I’ve finally worked out what to do with my oven to achieve that characteristic Madeleine appearance and I’m so happy that it wasn’t all that difficult after all, and the recipe was really quick to throw together.
You whisk together eggs and sugar until it’s light and frothy, add vanilla and lemon zest and then add your dry ingredients (flour, baking powder and salt). Slowly pour in some melted butter and continue whisking until fully incorporated, then stir in some chopped fresh rosemary. I then refrigerated the mixture for about an hour and preheated the oven.
I scooped the dough using my #30 scoop and popped them into the oven (a much cooler oven than recommended) and baked them for 12 minutes. I did pull them out at 10 but they were still liquidy in the center, but 2 minutes more did the trick.
I wish they weren’t SO golden around the edges, but I’m not sure I can really correct that with my current set up. This recipe made 22 using my normal pan and the first batch I cooked at the recommended temperature and at 8 minutes they were starting to have a hump but they were already looking pretty dark. So the second batch was done at a lower temperature for longer and next time I make them I’ll try that same method!
We really enjoyed the flavour of these. I put in extra rosemary and I could have easily added more, I love the flavour so much. I have one more recipe for this book this month, and it’s an absolute beauty. That’ll be up on Friday!