Some cakes are meant to be like that. Brownies are always sliced to squares, financiers in their oval shapes and madeleines, in their seashell like shapes. If not, it wouldn’t be called madeleines, silly!
I can understand why if some people do not want to bake these, just getting the seashell molds might not be worth it. You know you’re not going to bake muffins in them.
Here, in my house, I attempted at baking this dainty pretty looking cake, using a Daiso madeleine mold which probably cost me $2 or less.
Here is the recipe I adapted from Gourmet Kitchen Tales but made a variation with Earl grey tea leaves, sorry, I just had to! It has to be Early Grey.
There are so many variations on madeleine recipes out there. Some recipes calls for the whole egg, some does not require you to let the mixture rest in the fridge. I was overwhelmed honestly, recipe one after another. I chose this particular one because it sounded promising and it is from Joel Robuchon. It has to work! I also watched a really good demonstration by Rachel Khoo on youtube, actually that was how I discovered her shows and it just amazes me how she cook in that tiny little kitchen! I think she’s got a really good TV personality, I would say she’s the Asian Nigella Lawson. Anyway, back to the madeleines, she did an amazing episode on baking them which I think anyone attempting to bake one should watch it first.
Earl Grey Madeleines (Makes about 12)
100g Icing Sugar
40g Almond Meal
3 Egg whites
1 Orange Zest
2 Earl grey tea bags
1. Butter and flour the madeleine mold.
2. Melt the butter in a saucepan with the tea leaves. Put aside and let it cool.
3. Sieve flour and icing sugar together into a bowl. Mix in the almond meal.
4. Beat egg whites to a fluid consistency.
5. Add flour mixture into the egg whites and beat until you get a smooth batter.
6. Keep beating while adding in the cooled melted butter.
7. Place the batter into the fridge for about 1 hour to firm up.
8. When it is ready, preheat oven to 200C.
9. Spoon the batter into the molds. I suggest using a teaspoon to fill them in and under fill them (no more than 3/4 full).
10. Bake for 12-15 minutes or until they are golden brown in colour.