Madeleines

Step 1

Beat the eggs with the sugar until the mixture is light and fluffy (the so-called "choux" stage). Carefully fold in the sifted wheat flour until the mixture is smooth. Melt the butter and leave to cool slightly. Mix well with the appropriate paste (nut, pistachio, lemon, tonka, vanilla). Carefully work the butter and paste mixture into the dough until a homogeneous mass is formed. Grease the madeleine baking tin with butter and dust with flour. Divide the batter evenly between the moulds (about ¾ full) and bake until the madeleines are golden brown and have a typical curvature.

Tip: For an even more pronounced curvature, chill the dough for 30 - 60 minutes before baking.

Baking temperature: 200 °C, baking time: 10 - 12 minutes

Finishing touch

Madeleines can be partially coated with chocolate icing.
Fat-soluble colours from Karow Oil-soluble colours, which mix well with chocolate, are suitable for this.

Recommended colours:

Karow Green - for pistachio madeleines. Sprinkle with chopped pistachios to accentuate the flavour and achieve a beautiful appearance.

Karow yellow - for lemon madeleines

Karow red - for tonka bean madeleines