Mango, red pepper shell madeleines

Mango, red pepper shell madeleines

PREPARATION

6 big shell madeleine
40 minutes

INGREDIENTS

• 2 large eggs

• 100g caster sugar

• 100g plain flour, plus extra for dusting

• 1 teaspoon baking powder

• 100g unsalted butter, melted and slightly cooled, plus extra for greasing

• 1 tsp vanilla extract

• 4-5 dried mango with red Kampot Pepper thinly slides

METHOD

1. In a large bowl, whisk together the eggs and sugar using an electric mixer until the mixture becomes thick and pale. This should take about 6-8 minutes.

2. In a separate bowl, sift together the plain flour and baking powder, then whisk together to combine.

3. Add a third of the flour mixture to the egg mixture, folding gently with a spatula until combined. Repeat this process with the remaining flour mixture, being careful not to overmix.

4. Take a large spoonful of the batter and add it to a small bowl along with the melted butter and vanilla extract. Mix together to lighten the butter, then pour this mixture back into the main batter and fold gently to combine.

5. Add the slices of dried mangos to the batter and combine again until smooth.

6. Press a sheet of clingfilm onto the surface of the batter and chill it in the fridge for at least 3 hours (or up to 2 days).

7. An hour before baking, grease a madeleine tray generously with butter and dust with a little flour, tapping out any excess. Transfer the tray to the freezer to chill.

8. Preheat the oven to 200°C

9. Spoon the chilled batter into the madeleine moulds, filling each mould about three-quarters full.

10. Bake for 5 minutes at 200°C and then 10-12 minutes at 170°C until the edges of the madeleines have turned golden brown.
    *If you are using regular madeleine moulds, cooking time will take less. About 5 minutes extra at 170°C.

11. Remove from the oven and immediately turn out onto a wire rack to cool.

You can find my the shell madeleine mould here.