Accoutrement : Accoutrement Catalogue 2015-2016
63 www.accoutrement.com.au Recipe from Provence Serge Dansereau http://batherspavilion.com.au Madeleine Biscuits Makes 60 small or 30 large 150g butter, diced 4 free-range eggs 200g (1 cup) caster sugar 150g plain flour, plus extra for dusting 50g (1/2 cup) ground almonds 2 teaspoons baking powder Finely grated zest of 1 lemon Icing sugar, for dusting Melt the butter in a small saucepan over medium heat for 10 minutes until it acquires a golden colour and a nutty taste. Immediately strain into a small bowl to avoid burning and to remove any sediment. Set aside to cool. Put the eggs and sugar in the bowl of an electric mixer fitted with a whisk attachment. Mix on high speed for 2-3 minutes until pale and fluffy. Combine the flour, ground almonds, baking powder and lemon zest in a separate bowl, then gradually add to the egg mixture on low speed until well combined. Add the melted butter and mix until a smooth dough forms. Cover with plastic wrap and refrigerate for 2 hours. Preheat the oven to 180 C. Lightly grease madeleine moulds with butter, dust with flour and shake the moulds to remove any excess flour. Spoon or pipe the madeleine mixture into the moulds and set aside at room temperature for 15 minutes so they can rise a little before cooking. Cook in the oven for 8-10 minutes for the small madeleines and 2-3 minutes for the large, until golden and crisp. Allow to cool in the moulds for 10 minutes before turning out onto wire racks to cool completely. Dust with icing sugar before serving. Madeleines can be stored in an airtight container for up to 4 days. If you prefer a softer biscuit, transfer them to an airtight container immediately after they are removed from the oven (without dusting with icing sugar) -- the steam from the warm biscuits will soften their exterior.