Iron Chef Shellie
 

Apple & Cinnamon Madeleines

I found this recipe on one of my favourite food blogs Milk & Cookies. The author’s pictures always make my mouth water and I knew as soon as I saw these I had to make them and try them for myself. I love anything with apple; apple cake, apple crumble, even apple shampoo (obviously I...

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Apple & Cinnamon Madeleines
July 20, 2008
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Apple & Cinnamon Madeleines

I found this recipe on one of my favourite food blogs Milk & Cookies.
The author’s pictures always make my mouth water and I knew as soon as I saw these I had to make them and try them for myself. I love anything with apple; apple cake, apple crumble, even apple shampoo (obviously I don’t eat the shampoo, that would be kind of weird!).

The only problem was that the recipe called for ‘Light Muscovado Sugar’. I had never heard of it, and couldn’t find it in any of my local supermarkets. So I asked around on forums where I could buy some. Someone suggested a website that I could order from but I didn’t really want to pay for shipping for just 1 bag of sugar.

So on my travels to Doncaster Shopping town I walked into a fancy looking deli and they were selling it! So I snapped it up in an instant.
It’s sort of like a brown sugar, firmly packed with a nice flavour.

Apple & Cinnamon Madeleines
Makes 24 

150g plain all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
100g unsalted butter, softened (plus more for greasing)
50g light muscovado sugar
75g caster sugar
2 eggs, lightly whisked
½ cup pureed apples
granulated sugar for coating

Preheat oven to 180ºC.
Brush madeleine moulds with butter.
In a small bowl sift together flour, baking powder and ground cinnamon, set aside.
Cream butter and sugars in another bowl until light and creamy.
Add eggs and apple puree and beat until combined.
Sift in flour mixture and fold until the flour has been incorporated into the wet mixture.
Place a heaped teaspoonful of the mixture in each mould and bake for 8-10 minutes or until the tops are golden.
Remove from oven and cool for 5 minutes in tray.
Unmould and lightly coat madeleines with granulated sugar.

Eh Voila! Bon Appétit!
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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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