- 5 tablespoons of sugar
- 3 tablespoons + 1/4 cup plain flour (30 gram)
- 4 tablespoons unsalted butter (55 grams)
- 2 teaspoons cocoa powder
- red food coloring
- 1 egg
- 2 teaspoons buttermilk
- 1/2 teaspoon baking powder
- pinch of salt
Kitchen equipment needed
- An oven
- Small saucepan
- Small bowl
- Silicone kitchen brush
- Cling film
- Cooling rack (optional, but very handy)
- Madeleine molds
- Fine sieve
Preparing the madeleines — 1 hour 10 minutes
MELT 4 tablespoons of unsalted butter in a small saucepan. Do this by putting the saucepan on low heat and letting the butter melt slowly. STIR in a few drops of red food coloring while the butter is melting. Grab a small bowl and add 5 tablespoons of sugar, 1/4 cup of plain flour, a pinch of salt and 2 teaspoons of cocoa powder. MIX together.
POUR the melted butter into the bowl along with one egg. STIR while adding the buttermilk and the remaining 3 tablespoons of plain flour. COVER the bowl with cling film and refrigerate for at least 1 hour before continuing to the next step.
Baking the madeleines — 20 minutes
TAKE the madeleine molds and prepare them by brushing some melted butter into them. SIFT some plain flour over the greased madeleine molds, remove excess flour and place into the refrigerator for about 5 minutes. Just enough to let the butter harden a bit.
PRE-HEAT your oven to 180 degrees celsius (360 degrees fahrenheit). SPOON the madeleine cake batter into each mold cavity about 3/4 full. BAKE for about 8 to 10 minutes, depending on how powerful your oven is. Check regularly.
REMOVE each madeleine from the madeleine mold onto the cooling rack. If you don’t have a (cookie) cooling rack, let them sit into the mold a bit longer. SPRINKLE with icing sugar, or any other kind of topping you prefer. Enjoy!