Ingredients
Method
1.Preheat oven to 200°C (180°C fan-forced). Grease two 12-hole (1½-tablespoon/30ml) madeleine pans.
2.Beat eggs and sifted sugars in small bowl with electric mixer until thick and creamy.
3.Meanwhile, triple-sift flours; sift flour over egg mixture. Pour combined butter and the water down side of bowl then fold ingredients together. Drop rounded tablespoons of mixture into each pan hole.
4.Bake madeleines about 10 minutes. Tap hot pan firmly on bench to release madeleines then turn, top-side down, onto wire rack to cool. Serve dusted with extra sifted icing sugar.
To make orange madeleines, add 1 teaspoon finely grated orange rind when beating the egg mixture. Omit the water and replace with 1 tablespoon orange juice.
Note
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