Madelaines

Well I have tossed between two recipes with this. One from Nigella, the other from Donna Hay. Well. I tried both.  Nigella's recipe, from The Domestic Godess, includes Rosewater (I didnt particulary like), and her batches are quite small.  I prefer in this instance my Donna Hay recipe. (But trust me, both are yum). You will need special Madelaines baking pans, which cooks 12.  (I purchased 2 from Victorias Basement in the QVB, Sydney. Any kitchen shop should have them). http://www.kitchenfantasy.com/images/2499.jpg

Ingredients
Eggs                      4
Caster Sugar         3/4 Cups

Plain Flour             1 1/4 cups
Baking Powder     2 Teaspoons
Unsalted Butter     180g (melted & Cooled)


Method
Preheat Oven at 180 deg C

I use my Mix master again on low.

Beat the eggs and sugar together for 8 to 10 minutes. (yes be patient, the mix needs to turn pale and thick).

In a seperate bowl, sift the plain flour and baking powder. Then mix into the egg mix (still on low, and until you get a smooth mixture).

Add the butter and beat until its all combined.

Grease the moulds with butter. Then spoon the mixture into each mould.

I use 1 Tablespoon of the mixture in each mould. Dont flatten into the mould, as the heat will naturally flatten them whilst in the oven.



Dont over bake. 6 to 7 minutes tops. They should be golden. So test one before removing. But speaking from experience, they do burn quickly.

Remove from oven and keep in tray until cool.
Place on plate and dust castor sugar (sifted).



Makes 20 to 24