Master chef
Utensils
Apron
baking paper
Bowl
Mixer
Oven mitts
Pan
Paring knife
Rubber spatula
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Madeleine sheet
Spoon
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Tin
Grease the madeleine tray with a little butter and dust with flour.
Cake mixture
Place the butter in a bowl. Slice the vanilla pod lengthwise, scrape out the seeds, and add them with the sugar, vanilla sugar, and salt. Mix using the whisk on a mixer. Beat in the eggs. Combine the flour and baking powder, stir into the mixture. Spoon the mixture into the prepared tin.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove, allow to cool slightly, then loosen in the tin. Drizzle with lemon juice using a tablespoon. Leave the madeleines to cool on a rack.
To decorate
Melt the cake icing in a hot bain-marie, pour into a small bowl. Score the upper half of the madeleines twice, approx. 1/2 cm deep. Insert almonds for ears into the slits, then dip the top third into the icing, let it drip off slightly, place on a rack,and allow to dry.
Use the sugar-decorating pen to add bunny faces.
| Shelf life: | Store in an airtight container for approx. 5 days. |
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