I had been wanting to try my hand at baking the traditional French cake Madeleine for quite a while. When I was last in London store Muji, I bought the silicone mould ready for my first attempt. I used the recipe that came with the mould, as this one is only to make six Madeleines (most of the tins make twelve), so I thought it important to get the proportions right. You actually don't need many ingredients for these at all and they are so so easy to make. I did just make the plain Madeleines this time, as I hadn't planned on making them, so just used the ingredients I already had at home. But I definitely have plans to make them again using either matcha green tea powder, cocoa or ginger powder & orange peel from the Muji recipe card or Earl Grey or browned butter & honey as suggested to me by Katie.
Melt the butter in a bowl placed over a pan of hot water. When melted, remove the bowl and allow to cool slightly (I just melted the butter in a pan on the stove). Sieve all the flour and baking powder into another bowl, add the white sugar, and mix. Add the egg and thoroughly mix with a whisk. Melt the butter, pour in and mix. Attach a round piping tip to a pastry bag, fill it with the mix and squeeze into the mould until nearly full (I use the disposable piping bags as you can see). Bake for 20 minutes at 180˚ in a preheated oven. When the Madeleines are baked, carefully remove them from the mould (although it didn't suggest this, I had lightly greased each shell with some butter) while still hot and cool on a wire rack. I also lightly dusted the Madeleines with icing sugar as they were plain. And I'm not ashamed to say, I ate all six in one sitting with a pot of rose tea, very very delightful.