Hallabong Marmalade Madeleines
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The classic hump needs two things together: a 30-minute rest in the fridge and an oven that starts hot and is then turned down.
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Hallabong marmalade stirred into the batter leaves small bits of peel throughout, so a faintly bitter citrus note keeps cutting through the butter. A little honey and milk keep the crumb moist.
Ingredients
Instructions
- 1
Melt 100 g unsalted butter over low heat, then let it cool until warm, not hot.
Preheat the oven to 200°C and brush the madeleine molds with a very thin layer of butter for clean release.
- 2
Whisk 2 eggs with 90 g sugar until the mixture is even and slightly lighter in color.
Stop when most sugar grains have dissolved, because aggressive whipping can make the batter airy instead of tender.
- 3
Sift in 105 g cake flour with 4 g baking powder.
Fold with a spatula, scraping the bottom of the bowl, and stop as soon as the dry streaks disappear to avoid tough madeleines.
- 4
Add 40 g hallabong marmalade, 20 ml milk, and 10 g honey, then fold gently so the peel pieces stay distributed.
Add the cooled butter in portions and mix only until the batter looks glossy.
- 5
Cover the batter surface and rest it in the refrigerator for 30 minutes, which helps the classic hump form.
Loosen the chilled batter with a few gentle folds, then fill each mold only 80% full.
- 6
Bake at 200°C for 4 minutes, then lower the oven to 180°C and bake about 8 minutes more.
Remove them when the humps rise and the edges turn pale golden, then cool briefly before serving warm.
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