These little French shell-shaped cakes get a floral note: elderflower syrup and a dash of Vinberg Verjus fruity mild add aroma without weighing down the batter. The resting time in the fridge matters, as it gives them their typical hump. A recipe by Nina B. (@ninas_backstuebchen), low-histamine by design.

Madeleines with pink glaze and flower petals, next to madeleines dusted with icing sugar

Madeleines with elderflower and verjus

Nina B. (@ninas_backstuebchen)

Delicate madeleines with elderflower syrup and a dash of Verjus fruity mild.

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Prep Time 15

Cook Time 12

Total Time 1 30

Course Dessert, Pastry

Cuisine French

Servings 1 tray (madeleine tin)

Ingredients

150 g butter plus extra for the tin
3 eggs
150 g sugar
1 pinch salt
180 g flour plus extra for the tin
½ tsp baking powder
½ tsp baking soda
1 tbsp elderflower syrup
1 tbsp Vinberg Verjus fruity mild

Instructions

Melt the butter and let it cool slightly.
Whisk the eggs, sugar and salt until light and fluffy. Mix the flour with the baking powder and baking soda and add to the egg mixture together with the elderflower syrup and verjus. Stir in the melted butter and mix well.
Cover the batter and let it rest in the fridge for [wprm-timer minutes=”60″]1–2 hours[/wprm-timer].
Preheat the oven to 180 °C (top and bottom heat). Grease and flour the madeleine tin and fill the moulds three-quarters full.
Bake for about [wprm-timer minutes=”12″]12 minutes[/wprm-timer] until golden, let cool briefly in the tin and decorate as you like.