Here’s a fabulous, fail-proof recipe for Madeleines that deliver a buttery and sweet finish with crispy edges. Dusted with powdered sugar, it makes a delightful tea-time treat.

These little French shell-shaped butter cakes are also called Petite Madeleine due to it small and delicate size. They are absolutely addictive and delicious, especially when just out of the oven.

This particular recipe uses pumpkin spice.

Ingredients:

• 2 large eggs plus 1 egg yolk

• 142 g sugar

• 1 1/2 teaspoons lemon juice

• 142 g all-purpose flour, sifted

• 1/4 teaspoon baking powder, added to the all-purpose flour

• 142 g unsalted butter, melted

• 2 teaspoons pumpkin spice

• powdered sugar, for dusting

Method:

• Preheat oven to 205°C. Grease the Madeleine pan with butter.

• Using an electronic hand mixer, beat the eggs and sugar until thick and foamy.

• Add the lemon juice into the egg mixture and blend well.

• Fold in the flour and use a spatula to mix well.

• Fold in the melted butter, stir and blend until the butter is well incorporated into the batter.

• Add the pumpkin spice, stir to mix well with the batter.

• Transfer the batter into the Madeleine pan and fill about 90% of each mould. Tap and shake gently.

• Bake for 10-12 minutes or until they turn slightly golden brown and the centre is cooked through.

• Remove from the oven and place on a cooling rack. Dust the Madeleines with powdered sugar before serving.

Tips

• Use the best quality unsalted butter.

• Sift the flour using a sieve. This will ensure a smooth batter.

• This recipe calls for melted butter. Melt the butter in a microwave oven first and leave to cool. If the melted butter is too hot, it may “cook” the egg batter.

• If you prefer Madeleines with taller humps, chill the batter for one to two hours.

• You can skip the pumpkin spice if you prefer.

This article first appeared in rasamalaysia.com

Low Bee Yinn is a food blogger and cookbook author.