Ekani Ella Mary Berry’s Madeleines are delicate, shell-shaped sponge cakes with a buttery texture and a hint of citrus. Perfect for an elegant tea-time treat or dessert, these light and airy cakes are simple to make yet utterly delightful.
What are Mary Berry Madeleines?
Madeleines are small, light cakes originating from France, traditionally baked in shell-shaped molds. Mary Berry’s recipe incorporates classic flavors and a touch of lemon zest to create the perfect bite-sized treat.
Other Popular Recipes
- Mary Berry Chocolate Fudge Icing
- Mary Berry Lemon Meringue Pie
- Mary Berry Oat Biscuits
- Mary Berry Apple Jelly
Why You Should Try This Recipe
- Elegant presentation: The iconic shell shape is visually appealing.
- Light and fluffy: Perfect for pairing with tea or coffee.
- Quick to make: Requires only 20 minutes of baking time.
- Customizable: Easily adapted with different flavors or coatings.
- Timeless classic: A simple yet impressive treat.
Ingredients Needed for Mary Berry Madeleines
- Unsalted butter: 100g (7 tablespoons), melted and cooled, plus extra for greasing.
- Caster sugar: 100g (½ cup).
- Eggs: 2 large.
- Self-raising flour: 100g (¾ cup), sifted.
- Lemon zest: 1 lemon.
- Vanilla extract: 1 teaspoon.
- Optional: Icing sugar for dusting or melted chocolate for dipping.
Kitchen Equipment Needed
- Madeleine tray or shell-shaped molds.
- Mixing bowl for the batter.
- Hand whisk or electric mixer.
- Pastry brush for greasing the molds.
Instructions to Make Mary Berry Madeleines
Step 1: Preheat the oven
Preheat your oven to 190°C (375°F). Lightly grease the madeleine tray with melted butter and dust with flour to prevent sticking.
Step 2: Prepare the batter
In a mixing bowl, whisk the eggs and caster sugar together until pale and fluffy. Add the lemon zest, vanilla extract, and melted butter, whisking until fully combined.
Step 3: Fold in the flour
Sift the self-raising flour into the mixture and gently fold it in using a spatula until the batter is smooth. Be careful not to overmix.
Step 4: Chill the batter
Cover the bowl with cling film and chill the batter in the refrigerator for 20-30 minutes. This helps the madeleines achieve their signature hump.
Step 5: Fill the molds
Spoon a tablespoon of batter into each mold, filling it about three-quarters full. Smooth the tops slightly with the back of the spoon.
Step 6: Bake
Place the tray in the preheated oven and bake for 10-12 minutes, or until the madeleines are golden brown and springy to the touch.
Step 7: Cool and serve
Remove the tray from the oven and let the madeleines cool in the molds for a few minutes. Carefully transfer them to a wire rack to cool completely. Dust with icing sugar or dip in melted chocolate if desired.
What to Serve With Mary Berry Madeleines
- Tea or coffee: A classic pairing for a delightful afternoon treat.
- Fresh fruit: Serve with berries or citrus segments.
- Chocolate sauce: Perfect for dipping.
- Whipped cream: Adds an indulgent touch.
Pro Tips for Making the Best Madeleines
- Chill the batter: Ensures the madeleines rise properly and form their characteristic hump.
- Grease the molds well: Prevents sticking and ensures perfect shapes.
- Don’t overfill the molds: Leave room for the batter to rise.
- Experiment with flavors: Add orange zest, almond extract, or spices like cinnamon.
- Serve fresh: Madeleines are best enjoyed on the day they’re baked.
What are the Variations of Mary Berry Madeleines?
- Chocolate madeleines: Add 1 tablespoon of cocoa powder to the batter.
- Nutty madeleines: Mix in finely ground almonds or hazelnuts.
- Glazed madeleines: Drizzle with a lemon or orange glaze.
- Spiced madeleines: Add a pinch of cinnamon, nutmeg, or cardamom.
- Mini madeleines: Use smaller molds for bite-sized treats.
How Do I Store Mary Berry Madeleines?
- At room temperature: Store in an airtight container for up to 2 days.
- In the freezer: Freeze for up to 1 month. Thaw at room temperature and reheat briefly in the oven if desired.
Nutrition Value (per madeleine)
- Calories: 90
- Protein: 1.5g
- Carbs: 10g
- Fat: 4g
FAQs
How do I prevent madeleines from sticking to the mold?
To prevent sticking, grease the molds thoroughly with melted butter and lightly dust with flour. Use a pastry brush to ensure even coverage, especially in the crevices of the shell shapes.
Why do madeleines have a hump?
The hump forms because of the chilled batter being placed into a hot oven. The temperature difference creates steam, causing the batter to rise quickly in the center. Chilling the batter before baking is key to achieving this classic feature.
Can I make madeleines without a madeleine tray?
Yes, you can use a mini muffin tin as an alternative, but the traditional shell shape will be missing. Grease and flour the muffin tin as you would with a madeleine tray.
How long do madeleines stay fresh?
Madeleines are best enjoyed fresh on the day they are baked. However, you can store them in an airtight container at room temperature for up to 2 days or freeze them for longer storage. Reheat briefly in the oven to restore their texture.
Final Words
Mary Berry Madeleines are a delightful combination of simplicity and elegance.
Try them today and enjoy a touch of French-inspired baking!
More Delicious Recipes
- Mary Berry Mini Bakewell Tarts
- Mary Berry French Dressing
- Mary Berry Mushroom Pasta
- Mary Berry Chicken Noodle Soup
- Jamie Oliver Prawn and Avocado Cocktail
Mary Berry Madeleines Recipe
Madeleines are small, light cakes originating from France, traditionally baked in shell-shaped molds. Mary Berry’s recipe incorporates classic flavors and a touch of lemon zest to create the perfect bite-sized treat.
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Yield: Makes 12-15 madeleines
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
- Unsalted butter: 100g (7 tablespoons), melted and cooled, plus extra for greasing.
- Caster sugar: 100g (½ cup).
- Eggs: 2 large.
- Self-raising flour: 100g (¾ cup), sifted.
- Lemon zest: 1 lemon.
- Vanilla extract: 1 teaspoon.
- Optional: Icing sugar for dusting or melted chocolate for dipping.
Instructions
Step 1: Preheat the oven
Preheat your oven to 190°C (375°F). Lightly grease the madeleine tray with melted butter and dust with flour to prevent sticking.
Step 2: Prepare the batter
In a mixing bowl, whisk the eggs and caster sugar together until pale and fluffy. Add the lemon zest, vanilla extract, and melted butter, whisking until fully combined.
Step 3: Fold in the flour
Sift the self-raising flour into the mixture and gently fold it in using a spatula until the batter is smooth. Be careful not to overmix.
Step 4: Chill the batter
Cover the bowl with cling film and chill the batter in the refrigerator for 20-30 minutes. This helps the madeleines achieve their signature hump.
Step 5: Fill the molds
Spoon a tablespoon of batter into each mold, filling it about three-quarters full. Smooth the tops slightly with the back of the spoon.
Step 6: Bake
Place the tray in the preheated oven and bake for 10-12 minutes, or until the madeleines are golden brown and springy to the touch.
Step 7: Cool and serve
Remove the tray from the oven and let the madeleines cool in the molds for a few minutes. Carefully transfer them to a wire rack to cool completely. Dust with icing sugar or dip in melted chocolate if desired.
