Cooked in their distinctive shaped pans these light sponge cakes are flavoured with citrus zest and herbs and dipped in chocolate to give these classic cakes a sophisticated twist. Make 18-20 orange and thyme OR 18-20 lemon and rosemary madeleines.
Preheat the oven 200℃ (180℃ fan)/400°F/gas mark 6. melt the butter in a small pan then brush the insides of the madeleine pans with melted butter. Allow the remaining butter to cool
Place the eggs and caster sugar in a heatproof bowl and place over a pan of gently simmering water. Whisk on high speed until the mixture is very thick and leaves a trail when the beaters are lifted.
Remove from the bowl from the heat and continue to whisk for a few minutes until the mixture cools. Sift the flour into the bowl and add the zest and herbs Gently fold in with a metal spoon or spatula.
When the flour is almost blended into the egg mixture. drizzle the melted butter over the top of the mixture and very gently fold in using a figure of eight movement.
Spoon into the prepared moulds. Bake for 10-20 minutes until risen, golden and springy to the touch. Allow to cool for a few minutes then transfer to a wire rack to cool completely.
Heat the chocolate in a small bowl over a pan of hot water stirring until melted. Remove from the heat. Dip one end of the madeleines into the melted chocolate. allow the excess to run back into the bowl then place the madeleine on a baking sheet lined with baking parchment. Leave to set before serving
Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. This recipe was calculated using milk chocolate.