After much contemplation I finally settled on the classic Madeleine - but gave it an Australian twist with the addition of ground wattleseeds. I have used wattle seeds previously but to recap they have subtle coffee flavour with hints of hazelnut and chocolate. Since we are dealing with a small item, this is an ideal way to impart a lot of flavour by the addition of one simple ingredient.
The wattle seeds themselves give a slight speckled appearance to the Madeleines and turn this delicate treat into something with a little more complexity.
Wattle Seed Madeleines
[Makes about 60 mini madeleines]
90 grams butter, melted and cooled
1 teaspoon ground wattleseeds
75 grams caster sugar
20 grams soft brown sugar
1 teaspoon vanilla extract
90 grams plain flour, sifted
1 teaspoon baking powder,
icing sugar, to dust
Combine the wattleseeds with the cooled melted butter and set to one side.
Place the eggs, sugars and vanilla extract into a food processor and process until combined. Add sifted flour and baking powder - process briefly to combine. With motor running add the cooled butter/wattleseed.
Pour this into a bowl and cover - place in the fridge to rest at least one hour or overnight.
Preheat the oven to 180°C/350°F.
Butter and flour the Madeleine moulds.
Spoon batter to two-thirds fill each mould and bake 8-10 minutes or until golden and cooked through.
Let them cool slightly in the tray before dislodging them.
Allow to cool completely on a wire rack, pattern side up.
Dust with icing sugar before serving.
Just for fun, I've used this mix to form two other shapes - a small barquette and a small pyramid - each easily consumed in a bite or two.
This recipe is based on these Honey Madeleines.