Cinnamon madeleines with spiced caramel sauce
- February 2015
- Makes about 36 madeleines
- Hands-on time 35 min, oven time 10-15 min
James Martin’s classic French madeleine recipe is light-as-a-feather. Served with the spiced caramel sauce, they work wonderfully as a dinner party dessert.
- 11.6g (7.2g saturated)
- 17.7g (12.7g sugars)
Don’t overfill the madeleine tins in step 2 or they’ll come out shapeless.
The batter can be made, covered and stored in the fridge for up to one day ahead of cooking. The madeleines can be kept in an airtight container for up to 2 days but are best on the day they’re made.
James Martin says: “Madeleines, a classic from France, require the correct moulds. Mine are old tins I ended up buying on an auction site, but you can get new tins that work better. I’ve done a nice twist on a caramel sauce here, but they’re just as good with chocolate sauce.”
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