Wednesday, April 20, 2011


I don't celebrate Easter but I did have Easter egg moulds given me by Sarah Jane. Thanks Sarah-Jane. So I made some madeleine 'egg' cakes. Each 'egg' deliciously golden.

They had also the humps without the use of baking powder. So I was very pleased. And they popped out of the moulds very easily without sticking at all. These are the lovely moulds Sarah-Jane had given me in 2 different sizes a few months ago. I used the smaller one. Do go to for even more variety of silicone moulds.

I had buttered the moulds using my finger very lightly. The details of the design came out clear marking the cakes very prettily.As you can also see the cakes came out with a lovely sheen. It was beautiful!

I had gotten the recipe from All Recipes but the one thing that I did differently was regards to the butter. I clarified the butter by melting and heating it until the solids drop and begin to brown, I made beurre noisette. It added a lovely nutty flavour to the cakes and gave the cakes a lightly speckled look.

This is a short post. I am feeling very sleepy   ^0^

The recipe ~ From All Recipes....copied and pasted ~

If you wish to do what I did just melt the butter until the solids drop and begin to brown. Turn off heat immediately and strain the clarified butter through a sieve before adding to the mixture.

  • 2 eggs
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 tablespoon lemon zest
  • 1/4 cup butter
  • 1/3 cup granulated sugar for decoration


  1. Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
  2. Melt butter and let cool to room temperature.
  3. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
  4. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
  5. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
  6. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
  7. Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
  8. Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
  9. Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

Good night. ^0^


La Table De Nana said...

Cute cute always make molds so proud.They are adorable.

Puan Ros @ Sinaranmenu.blogspot said...

Salam kenal puan.Nice blog and delicious food.Will visit again...

leaf (the indolent cook) said...

The moulds are so cute - your madeleines look delicious!

ann low said...

Zurin, the mold comes out perfect! Love the golden brown color of the Easter egg, very pretty.

a quiet life said...

those are so cute, and i always love your pics, they make me smile :)

Karen | Citrus and Candy said...

These are adorable! And those easter egg moulds, oh, to die for :D

Hope you have a fabulous easter!

Federica Simoni said...

troppo belli!!!!!!!!complimenti!!!!Buona Pasqua!

Aleida said...

Those cookies are so adorable that I'd feel a little sad eating one!

Unknown said...

Those are adorable. I love love madeleines.

Sarah-Jane - said...

oh Zurin - they're BEAUTIFUL !!!!!

Sheer perfection xxx

Sonia ~ Nasi Lemak Lover said...

This is too cute and pretty!

Zurin said...

Hello everyone. Thank you for your kind thoughts and your time. I enjoy reading your each and every comment. Such kind words I can't thank you enough.. :))


Linda said...

These are just gorgeous Zurin!
I bet they were delicious!

The Sweetylicious said...

zurin, this look so lovely, cute and YUMMY! (: (:

Olivia said...

So cute... lovely madeleines

Chaya said...

Adorable madelines. I love those molds.

Xiaolu said...

Oh I LOVE the look of these. Happy belated Easter! By the way, may I ask where you got that wire rack? I do so love the look of it =D

Zurin said...

Hi Xiaolu, Tq for the kind words. :) I got the rack at a shop called Daiso. A Japanese shop that sells wonderful items. I do a lot of scrounging there for props and such. Everything is RM5 each :)

pigpigscorner said...

So cute!

Unknown said...

I love making madeleines but have never thought of using anything other than the standard shell pan. Seeing your sweet little 'french' easter eggs, it's openend my eyes to new possibilities! Gorgeous!

RSA Now said...

How adorable! I'm going to have to get myself some of those little "egg" moulds

Lorraine @ Not Quite Nigella said...

Zurin these are genius! I love the idea of making these out of madeleine batter! Clever! :D

Romina said...

They are so sweet. Really perfect for a festive meal.


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