Ingredients
- 120 grams (½ cup) unsalted butter, melted
- 2 eggs, room temperature
- 100 grams (½ cup) caster sugar
- 1 teaspoon vanilla extract
- 120 grams (1 cup) plain or all-purpose flour. sifted
- ½ teaspoon nutmeg, optional
- ¾ teaspoon baking powder
- pinch of salt
- 100 grams white chocolate, melted
- sprinkles
Instructions
- Add butter to a small saucepan. Melt the butter over medium heat. Cook until the butter has melted. Remove from the heat and pour into a heat-proof bowl and leave to cool to room temperature.
- In the bowl of the stand mixer place the eggs and sugar and whip on high speed until the mixture is thick and pale, for about five minutes.
- Mix in vanilla extract.
- In a large mixing bowl sift together flour, baking powder and salt. Add the flour to the egg mixture and using a spatula, gently fold into the egg mixture.
- Add the melted butter and using a spatula, fold the butter into the mixture. Take care not to over mix.
- Cover the batter with cling film and refrigerate for at least 1 hour or overnight.
- At least 15 minutes before your are ready to bake, pre-heat the oven to 160°C. Using a pastry brush, lightly brush the pan with melted butter, then lightly dust with flour. Shake off any excess flour from the pan.
- Using a tablespoon, fill the deepest part of the mould with 1 level tablespoon of the batter. You do not need to spread the batter. Cover and refrigerate any remaining batter.
- Bake for 10-12 minutes. The madeleines are ready when the humps have risen and bounce back when lightly pressed. Remove from the oven and allow to cool on a wire rack for 10 minutes. Invert and lightly tap the pan to release the madeleines from the pan and place on a wire rack to cool completely.
- Melt chocolate in 30 second bursts in the microwave until melted. Dip each madeleine in melted chocolate and decorate with sprinkles.
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