Recipe by Tanya Ott from Global Bakes
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2 Tablespoons butter, melted, for brushing pans
Flour for dusting pans
140 grams (10 Tablespoons) unsalted butter, melted and cooled
2 eggs, at room temperature
135 grams granulated sugar
1 Tablespoon Strawberry Fennel Simple Syrup
Pinch of salt
For the Glaze
3 to 5 teaspoons Strawberry Fennel Simple Syrup
120 grams (1 cup) powdered sugar, sifted
Melt the 2 Tablespoons butter and allow to cool slightly. Brush the butter into each of the molds in the madeleine pan. Lightly sift flour over the butter, ensuring an even coating. Shake out excess flour.
In the bowl of a stand mixer, beat eggs and sugar until pale and you get to ribbon stage. (The batter should leave a ribbon on the surface when you draw a figure 8 with the whisk.)
In a medium bowl, whisk together the dry ingredients. Sift the dry ingredients into the bowl with egg mixture. Fold in the flour gently until just combined.
Pour the cooled butter into the bowl around the edges of the bowl and fold in gently.
Cover and refrigerate the batter AND the pans at least 2 hours or up to two days. This batter MUST be chilled in order to get the classic “hump” of a Madeleine, the traditional mark of this classic French cookie.
Preheat oven to 350F/176C.
Spoon 1 tbsp (15 ml) of the batter into the center of each mold. Do not attempt to spread the batter - just leave it in the shape that comes off the spoon. It will spread out by itself.
Bake 8 to 12 minutes until golden brown, especially around the edges. A ‘hump’ should have appeared on each madeleine. Allow to cool slightly and then remove from the mold and allow to cool.
While the madeleines bake, whisk together the powdered sugar and simple syrup to make the glaze in a small bowl. Once the madeleines have cooled for about 5 minutes, dip into the glaze or pipe the glaze on in your chosen pattern or design.
These are best eaten the day they are made. Batter can be made 2 days ahead of time and stored in the refrigerator.