Liquorice Madeleines

Ingredients

  • 2 large eggs   
  • 100g caster sugar   
  • 1 tsp liquorice powder
  • 60g unsalted butter, melted and cooled
  • 100g plain flour, sifted
  • 1 tsp baking powder
  • A pinch of salt

For the optional glaze/decoration:

  • 100g dark chocolate, melted
  • Icing sugar for dusting   

Instructions

  1. Prepare the batter: In a large bowl, whisk the eggs, caster sugar, and liquorice powder together until the mixture is thick, pale, and "ribbony." This should take about 5-7 minutes with an electric mixer. The mixture should triple in volume.   
  2. Add dry ingredients: Sift the flour, baking powder, and salt into the egg mixture. Gently fold the dry ingredients in with a spatula until just combined. Do not overmix.   
  3. Incorporate the butter: Gradually fold in the cooled, melted butter until the batter is smooth.
  4. Chill the batter: Cover the bowl with plastic wrap and chill the batter in the refrigerator for at least one hour, or preferably overnight. Chilling is a crucial step for achieving the classic madeleine hump.   
  5. Prepare the pan and preheat the oven: Just before you are ready to bake, preheat your oven to 200°C (180°C Fan/Gas Mark 6). Generously grease and flour your madeleine pan, making sure to get into all the grooves. For an even better result, place the prepared pan in the freezer for a few minutes while the oven preheats.   
  6. Fill the molds: Spoon or pipe the chilled batter into each madeleine mold, filling it about three-quarters full. Do not spread the batter out; it will relax into the mold on its own.   
  7. Bake: Bake for 8-10 minutes, or until the madeleines are golden brown around the edges and have a prominent hump. They should spring back to the touch.   
  8. Cool: Immediately remove the madeleines from the oven and carefully turn them out of the pan onto a wire rack to cool. They are best enjoyed warm from the oven.
  9. Decorate (optional): Once cooled, you can decorate them. The classic method is to dust with icing sugar. For a richer finish, you can dip one end of the madeleine in melted dark chocolate and let it set on a sheet of parchment paper.

Other glaze options

Option 1: Simple Liquorice Glaze (using liquorice powder)

This is the quickest and easiest method, as it uses the same liquorice powder from the madeleine recipe.

Ingredients:

  • 100g icing sugar (confectioners' sugar), sifted
  • 1/2 tsp liquorice powder (or to taste)
  • 2-3 tbsp milk or water

Instructions:

  1. In a small bowl, combine the sifted icing sugar and liquorice powder.
  2. Add the milk or water one tablespoon at a time, whisking vigorously until you have a smooth, pourable glaze. The consistency should be thick enough to coat the back of a spoon but thin enough to drip.
  3. Dip the cooled madeleines, shell-side down, into the glaze, or drizzle the glaze over the top. Let it set on a wire rack.

Option 2: Dark Chocolate and Liquorice Glaze

This glaze adds a layer of richness and a beautiful dark color that complements the liquorice flavor perfectly.

Ingredients:

  • 100g dark chocolate (70% cocoa or higher), finely chopped
  • 2 tbsp unsalted butter
  • 1 tbsp liquorice syrup or extract (not liquorice powder)
  • A pinch of salt (optional, to enhance the flavors)

Instructions:

  1. Melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water (a bain-marie). Stir until smooth.
  2. Once melted, remove from the heat and stir in the liquorice syrup or extract and a pinch of salt.
  3. Let the glaze cool for a few minutes until it thickens slightly. Dip the cooled madeleines into the glaze and let them set on a wire rack.

Option 3: Cooked Liquorice Syrup Glaze (using hard liquorice pellets or sticks)

This method is for a more intense, authentic liquorice flavor, as it comes directly from melting down the pure liquorice.

Ingredients:

  • 50g hard, pure liquorice pellets or sticks
  • 50ml water
  • 50g icing sugar, sifted

Instructions:

  1. In a small saucepan, combine the liquorice pellets/sticks and water.
  2. Bring the mixture to a gentle simmer over low heat, stirring continuously until the liquorice has completely dissolved into a thick, dark syrup. This may take a little time. If you use a harder type of liquorice, you may need to add a splash more water.
  3. Remove the saucepan from the heat and whisk in the sifted icing sugar until you have a smooth, glossy glaze.
  4. If it is too thick, add a drop or two of hot water. If it's too thin, whisk in a little more icing sugar.
  5. Dip or drizzle the glaze over the cooled madeleines.

Tips for a Perfect Glaze:

  • Sift your icing sugar: This is a crucial step to avoid lumps and ensure a smooth, professional-looking finish.
  • Cool the madeleines completely: Applying the glaze to warm madeleines will cause it to melt and run off rather than set properly.
  • Work quickly: Glazes, especially those with chocolate, can set quickly. Have your madeleines ready to dip or drizzle before you start mixing the glaze.
  • Taste as you go: Liquorice can be very potent. Start with a small amount and add more to achieve your preferred level of flavor.