These madeleines, masquerading as Oysters from ‘The Walrus and the Carpenter’, were the star of my Alice in Wonderland Afternoon tea. Not only were they cake, which is a big win in any book, but the addition of the salt and pepper gave it a sweet and savoury flavour that only the best creations can do (salted caramel, sweet and salty popcorn, all delicious creations of mad geniuses).
100g Plain Flour
100g Caster Sugar
100g Melted Butter
2 Egg Whites, 1 Egg Yolk
1 tbsp salted caramel (I used Bonne Maman)
2 tsp cracked mixed pepper (black, pink etc.)
A drop of vanilla extract
Pinch sea salt
- Heat oven to 190C/170C fan/gas 5. Butter a 12-hole madeleine mould (use a tiny amount of the melted butter) and dust lightly with flour.
- Mix the flour and sugar in a bowl. Put the butter, egg yolk, vanilla, a crack of pepper and salted caramel into a separate bowl and whisk with a fork to mix.
- Whisk the two egg whites until stiff. If it starts to release liquid add a pinch of caster sugar to stabilize.
- Fold the butter mixture into the dry ingredients until evenly mixed, then fold in the egg whites in two batches using a fork or wooden spoon. Be very careful at this stage that all the egg white is mixed in but that the air isn’t knocked out.
- Divide between the prepared moulds.
- Place a spoonful of salted caramel spread into the centre of each madeleine and cover with more batter.
- Bake for 10-12 mins until golden brown and firm to the touch. Leave to cool in the moulds for a few mins, then turn out and cool on a wire rack.
- Drizzle with more salted caramel before serving. Crack some pepper over and sprinkle with sea salt for a delicious sweet and savoury finish.
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