Hallabong Marmalade Madeleines
These shell-shaped madeleines incorporate hallabong marmalade directly into the batter, delivering bursts of candied citrus peel and sweet mandarin flavor in every bite. A properly baked madeleine rises with a characteristic bump on top, and these are no exception. The marmalade adds extra moisture, keeping the crumb softer and more tender than a classic plain version. Small pieces of preserved hallabong rind within the batter provide occasional chewy texture against the otherwise pillowy cake. They are best eaten warm, minutes after leaving the oven, though they hold their softness well in an airtight container through the next day. Black tea or Earl Grey is the natural companion, as the bergamot in the tea echoes the hallabong's citrus character.
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Instructions
- 1
Melt butter and cool slightly, then preheat oven to 200C.
- 2
Whisk eggs and sugar until sugar dissolves and mixture is smooth.
- 3
Sift in cake flour and baking powder, folding gently.
- 4
Add marmalade, milk, honey, and melted butter to finish the batter.
- 5
Chill batter for 30 minutes, then fill molds to 80%.
- 6
Bake 4 minutes at 200C, then 8 minutes at 180C until humps form.
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