Madeleines | The Essex Serpent
Charles commanded an awestruck girl in a white apron to bring at least a dozen of the cakes she personally liked best, and a gallon of tea. She evidently favoured coconut: there were macaroons, and speckled shortbread, and lozenges of cake doused in raspberry jam and rolled in coconut flakes. Cora, who'd walked several miles that morning, placidly ate her way towards a centrepiece of madeleines.
The Essex Serpent
Sarah Perry
I think Melbourne going into much stricter restrictions recently has driven my reading habits much more towards that of the Victoria era. I've been rushing through numerous Jane Austen's and Brontes', savouring the descriptions of the dreary moors or the spring time in country sides that seem very out of reach to myself at the moment.
The Essex Serpent was a great addition to add to the wistful dreaming. A town by the ocean, with numerous occupants and an overarching mystery of the serpent that hunts them, mixed in with a wistful romance and longing from afar? Perfect.
When I am finally allowed to take in the outside again, and spend more than just an allotted hour getting exercise, I have numerous plans of how I will spend my days. Trips to local museums, picnics in parks and a visit to the coast. The below recipe of madeleines is bound to make an appearance in many of the upcoming picnics.
Years ago, I worked at a small cafe that made all their cakes and pastries from scratch in the kitchen, I have memories of serving up delicate madeleines on floral china with cups of tea, wondering what the appeal in the tiny cakes was exactly. Now having made them - I get it. They're so good. I think my household cleared the two batches I made in one weekend within a few hours, inhaling one after another with alternating cups of tea and coffee.
*Note: aquafaba is the liquid from a can of chickpeas - it's a good replacement for egg whites. I've made this recipe with and without it - and honestly it's fine without it as well, they still turned out great. But adding it in does make the mixture more airy and light.
Madeleines
Makes approx 18 - 20
Ingredients
120g butter, melted and at room temp
1 tbsp aquafaba *see note
100g caster sugar
90ml milk
1 lemon, zested and juiced
1 tsp vanilla extract
135g plain flour, sifted
1 tsp bi-carb soda
Sea salt
Icing sugar, to garnish after baking
Combine the juice of the lemon and the milk together, mix and let sit for around 5 minutes or until it curdles.
In the bowl of stand mixer (or if you have very strong arms and a good whisk, any bowl you want) combine the sugar, aquafaba and curdled milk, beat for around 8 - 10 minutes until well combined. Add in the vanilla extract and the lemon zest and mix till combined.
Remove from the mixer ad gently fold in the sifted flour, bi-carb soda and salt. Do it bit by bit, so the mixture stays slightly fluffy.
Slowly pour in the melted butter, it will take a bit to work it into the mixture but once you have it should be thick and shiny. Place the batter into the fridge for about half an hour.
Five minutes before the batter comes out of the fridge preheat your oven to 180C and prepare your madeleine tray/s, greasing with a little extra melted butter.
The batter from the fridge should be slightly sponge like, leave it like this and do not mix it. Use a table spoon to place a scoop of the mixture into each of the moulds on the tray, don't worry about smoothing it out - it will do so in the oven.
Bake for around 10 - 15 minutes, checking on them every few minutes. The edges should be slightly more browned than the middle but if you leave them too long the edges will burn and become quite crunchy.
When they're ready, remove them from the oven and turn the tray out onto a cooling rack - the madeleines should fall out easily.
Dust with icing sugar and enjoy with a coffee or cup of tea!