Hallabong Marmalade Madeleines

Quick answer

Total time: 30 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Hallabong marmalade madeleines are shell-shaped baked treats that combine melted butter with sweet citrus marmalade.

The batter is prepared by whisking eggs and sugar, folding in sifted cake flour and baking powder, and incorporating milk, honey, and hallabong marmalade. Melted unsalted butter is added in portions until the batter is glossy. Resting the batter in the refrigerator for thirty minutes before baking is essential, as the cold batter helps form the characteristic hump on top. The cakes are baked at 200°C for four minutes, then at 180°C for eight minutes. This temperature shift ensures a proper rise. The finished madeleines feature a soft texture with chewiness from the bits of candied citrus rind. The contrast between the bitter rind and sweet pulp complements the rich butter aroma. These pastries pair well with black tea or Earl Grey.

Ingredients

servings

IngredientAmountUnit

unsalted butter100 gg

egg2 pcspcs

sugar90 gg

cake flour105 gg

baking powder4 gg

hallabong marmalade40 gg

milk20 mlml

honey10 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

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

Season

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

Step

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

Prep

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

Control

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

Heat

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Hallabong Marmalade Madeleines contain bits of candied peel inside a shell-shaped sponge.
Finish cue: Remove them when the humps rise and the edges turn pale golden, then cool briefly before serving warm.
Avoid this: Fold with a spatula, scraping the bottom of the bowl, and stop as soon as the dry streaks disappear to avoid tough madeleines.
Storage and reheating: Resting the batter in the refrigerator for thirty minutes before baking is essential, as the cold batter helps form the characteristic hump on top.