Madeleines made with olive oilTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 10 minutes
Cooking time: 20 minutes
Oven temperature: 175° C (350° F)
Difficulty: Easy
Nutritional values
per 100 g
Energy:385.3 kcal
Proteins:7.2 g
Fats:18.3 g
Carbohydrate:48 g
Fibers:1.2 g
Sugar:12.5 g
Cholesterol:26.5 mg
Sodium:17.8 mg
Calcium:30.4 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
2
eggs
450
ml
icing sugar
300
ml
milk
340
ml
extra virgin olive oil
900
ml
flour
15
ml
baking powder
METHOD
- Place two dozen paper madeleine moulds on a baking sheet. Preheat the oven to 175° C (350° F).
- Beat the eggs and sugar together in a food processor until you get a thin, pale yellow batter that pours in an intermittent stream.
- Mix the other ingredients, alternating the milk and oil with the flour in order to keep the batter light, and beat again thoroughly. Drop the batter by spoonfuls into the paper moulds, filling them only 2/3 full to give the madeleines room to expand.
- Bake in the oven for about 20 minutes or until the madeleines are puffed and nicely golden.
CHEF'S NOTES
Madeleines are a traditional breakfast food in Spain, and are generally eaten in the morning. In many villages of Navarre and Aragon it is customary to offer them to guests who come to spend the holiday season in the village.
These olive oil magdalenas are made by the Poor Clares of the Santa Ana convent in Onati in the Basque Country. This recipe uses more milk and fewer eggs than normal.
