Looking for a sweet treat that will impress your friends but is super quick to whip up, then this recipe for Passion Fruit and Vanilla Madeleines is for you. Delicate soft vanilla madeleines with a tangy passion fruit glaze.
The madeleine tin I used isn’t completely a traditional shape but love this take on the classic shell shape of madeleines, you’ll still achieve the iconic humpback. These madeleines are the best the day they are baked but also delicious the next day dunked into hot coffee as midmorning pick me up.
I kept the pips of passionfruit pulp in the icing for some texture difference, which might freak out some people, so feel free to strain the pips from the pulp if that’s more up your street. I only dunked the madeleines on half of the sides as although the icing has the tang from the passion fruit, the icing is still sweet so you would want to go light on it, rather than completely covering them.
The vanilla works really well with the tropic flavour from the passion fruit, the base for the madeleines can be a great vehicle for lots of flavours, so it’s time to get creative!
Equipment You'll Need
Passion Fruit and Vanilla Madeleines Recipe
- Total Time: 34 minutes
- Yield: 12 Madeleines 1x
Description
Makes 12 Madeleines
Ingredients
For the Madeleines
- Juice and Pulp from 2-3 Passion Fruit (total 170g pulp)
- 80g Unsalted Butter, melted and cooled
- 1tsp Honey
- 2 Free Range Large Eggs
- 70g Caster Sugar
- 80g Plain Flour
- 1/2 tsp Baking Powder
- 25g Ground Almonds
- 1tsp Vanilla Extract
- Extra Butter for Greasing
For The Icing
- 2 tbsp Passion Fruit Pulp with Seeds
- 180g Icing Sugar
Instructions
- Preheat the oven to 180C. Butter the madeleine baking tray, making sure you get every corner.
- Combine the eggs and sugar in a stand mixer and whisk until the mixture is light and pale. In a separate bowl, sieve the flour and baking powder and whisk in the ground almonds.
- Fold the flour mixture into the egg/sugar mixture, then add in the honey and melted butter, with the passion fruit juice and pulp and vanilla extract, stirring until they are just combined.
- Fill the madeleine tray holes, 3/4 full, and bake for 14 minutes until golden brown. Remove from the oven and turn out onto a cooling rack.
- Grease the tray again and fill the tray until the mixture is used up. Allow to cool.
- To make the icing, mix the passion fruit pulp and juice into the icing sugar until you got a smooth icing. Dunk half the madeleine sides into the icing and allow to set over a cooling rack. Best eaten the same day.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Cakes
- Method: Bake
- Cuisine: British
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