Apricot & Caramel Madeleines

by thomandaimee

These French little cakes always remind me of the cartoon Madeline. The girl donning a lovely yellow and so very small but full of character. This being our first attempt, we’re proud to say that they turned out perfect. Beginner’s luck!

Apricot & Caramel Madeleines
By Pierre Hermé

Makes 9 pieces

36g castor sugar
10g invert sugar
1g vanilla paste
65g egg
65g plain flour
2g baking powder
65g clarified butter
25g dried apricots, diced to small bits
37g caramel

For Caramel
40g castor sugar
40g fresh cream


Preheat oven to 210°C.

For caramel, place sugar in a heavy saucepan. Wet the surface of sugar with 1 1/2 tablespoons of water. Stir sugar to dissolve it and stop stirring when it starts to bubble. When the sugar turns amber, remove from heat and carefully add cream in and stir until smooth. Leave to cool down.

Sift flour and baking powder together. In a mixing bowl, mix-stir eggs, sugar, invert sugar using a hand whisk until well blended. Do not whisk as it might incorporate bubbles into mixture.

Add in caramel and mix well. Add in sifted flour in 3 additions, mixing well after each addition. Add in melted butter in 3 additions, mixing well after each addition. Add in apricots and mix well. Leave to stand for 20 minutes.

Place batter into a piping bag and pipe into a buttered and floured Madeleine pan.

Bake at 200°C for 10-13 minutes, depending on your oven.