Little Box Brownie

A Baking Blog from Melbourne, Australia

Lime Madeleine’s

by 17 Comments

Bonjour! I hope you have all been well, I have been neglecting my little blog over the past couple of weeks, but I have a great excuse……  I’ve been on holiday. Yay!!
I have spent the past nine days cruising the seven seas, ok maybe not quite seven seas. I have been on board a P&O ship, the Pacific Jewel. I haven’t had to cook, clean or even make my bed, I have had other people doing it all for me. Now thats what I call a holiday, complete laziness. My sister and I sailed to Port Vila, Mare, and the Isle of Pines. If you want a nice tropical island, to get lost on, I would highly recommend the Isle of Pines, amazing beaches, I have never felt sand like it (and I live in Australia the land of amazing beaches), beautiful, friendly people and great food to try. I would pass on Mare, and I really didn’t see much of Port Villa, but the people seemed friendly and others said it was stunning. Because I visited a couple of French speaking Islands, I thought that gave me the prefect excuse to bake some Madeleine’s, after all they are very French.

Madeleine’s are a cross between a little cake and a biscuit, there crunch on the outside and a dense sponge in the middle. I had never made them and didn’t really know what the fuss was all about, I was expecting a sponge in the form of a sea shell, but boy, oh boy was I wrong. They are Devine, and I would definitely bake them again. I had problems with my first tray they all stuck to the moulds, so my big tip is use lots of butter, as the second batch was just fine and they slipped out, you could use a non stick tray, but I happened to have and old french one that my mum had found in Akaroa at La Folie Jolie, so naturally had to use that.
Now as the french say, and Julia Child…. Bon-appetit
Enjoy xxx

Lime Madeleines
 
60g butter
2 eggs
1/3 cup sugar
1/2 cup plain flour
1 tablespoon of lime rind
 
Syrup
1/3 cup lime juice
1/4 cup icing sugar
 
Pre heat oven to 180C. Butter moulds.
 
Melt the butter in the microwave and set aside.
Using and electric beater, whisk the eggs until they becomes light in colour, then slowly add the sugar, whisk for about 5 minutes on high. 
Fold through the flour and lime rind until well incorporate. Pour the melted butter into the bowl around the sides and fold into the mixture. Leave the mixture to the side for 20 minutes, this will make the madeleines a little denser. Spoon the mixture into the little moulds and bake for 15 minutes or until cooked. 
 
To make the syrup, mix the lime juice and icing sugar together, once incorporate brush onto the madeleines and serve.

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Comments

  3. Anne Heflin says

    I have a set of Madeline pans I found at an antique shop awhile back, just needed a good recipe to use them with. I believe I’ve found just that recipe! Thank you very much.

    Reply

  4. Sophia Purvis says

    Oh how wonderful!! Nothing better than bring something old to life again. Make sure you use butter on the old tray not oil, I tried oil and they all stuck, next tray I used butter and they were fine. Please let me know how they go.
    Soph

    Reply

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