zoom Martha Collison's elderflower madeleines with white chocolate sauce

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Martha Collison's elderflower madeleines with white chocolate sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Martha Collison's elderflower madeleines with white chocolate sauce

    Madeleines are easy to prepare and quick to cook. They taste best immediately after they come out of the oven, so make a batch and serve them warm
     

    • Vegetarian
    • Preparation time: 20 minutes + chilling
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 28 to 30 minutes + chilling

    Makes: 24

    Ingredients

    FOR THE MADELEINES
    100g butter, plus extra for greasing
    1 tbsp elderflower cordial
    Finely grated zest ½ unwaxed lemon
    100g caster sugar
    2 medium Waitrose British Blacktail Eggs
    100g plain flour, plus extra to dust
    ½ tsp baking powder

    FOR THE CHOCOLATE SAUCE
    170ml tub double cream
    100g white chocolate, chopped
    2 tbsp elderflower cordial
    Finely grated zest ½ unwaxed lemon
     

    Method

    1. To make the madeleines heat the butter in a small saucepan over a medium heat until melted. Stir in the elderflower and lemon zest, and set aside to cool slightly.

    2. Place the sugar and eggs into the bowl of a stand mixer, and whisk on high speed for 6-7 minutes until the mixture is light and thick, and the whisk leaves a trail in the mixture that takes 3 seconds to disappear.

    3. Combine the flour and baking powder in a small bowl, then sieve into the egg mixture. Use a metal spoon or a flexible spatula to fold in the dry ingredients until all the flour is mixed in.

    4. Add the butter and elderflower mixture to the batter, stirring to combine. Cover the bowl with clingfilm and chill for at least 30 minutes
    or overnight.

    5. Grease a 12-hole madeleine tin liberally with butter (I use my fingers to make sure all the crevices are covered), lightly dust with plain flour and place into the freezer to chill. Meanwhile, preheat the oven to 200°C, gas mark 6.

    6. Spoon 1 heaped teaspoon of batter into each hole. The mixture will spread out as it bakes, so you don’t need to fill the mould. Bake for 8-10 minutes until the middle has risen into a classic hump and the madeleines are springy to the touch. Remove to a cooling rack and repeat with the remaining mix to make 24.

    7. For the sauce, pour the double cream into a small pan and heat until just starting to steam. Remove from the heat and add the white chocolate. Stir until smooth. Mix in the cordial and lemon zest, then pour the sauce into a warm bowl and serve alongside the madeleines as a dip.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary