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Sea shell madeleines

Published: 7 Jul 23
Updated: 20 Sep 24

What would you say if we told you you could bake madeleines in sea shells? Do sweet treats get much more alluring than that? Save your scallop shells, people!

Recipe writer Emily Scott says: “Let’s stop and enjoy a quiet moment… I have tried to perfect these beautiful light sponges, for which I have had great affection over the years. Hot from the oven and brushed with warm apricot jam, one is never enough. I use recycled scallop shells as madeleine moulds and they work beautifully.”

Recipe taken from Tide & Tide: Recipes and Stories from my Coastal Kitchen by Emily Scott (Hardie Grant £28)

Easy
July 2023

Test kitchen approved

Makes 12
Hands-on time 10 min, plus at least 1 hour resting; Oven time 10 min

What would you say if we told you you could bake madeleines in sea shells? Do sweet treats get much more alluring than that? Save your scallop shells, people!

Recipe taken from Tide & Tide: Recipes and Stories from my Coastal Kitchen by Emily Scott (Hardie Grant £28)

Vegetarian recipes

Nutrition: Per madeleine

Calories: 148kcals
Fat: 7.9g (4.6g saturated)
Protein: 2.2g
Carbohydrates: 17g (10g sugars)
Fibre: 0.5g
Salt: 0.1g

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Ingredients

100g unsalted butter, plus extra to grease
100g plain flour, plus extra to dust
¼ tsp baking powder
2 large free-range eggs
Finely grated zest 1 lemon
100g golden caster sugar, plus extra to dust
3 tbsp apricot jam, warmed
Icing sugar to dust

Specialist kit

Madeleine tray or clean scallop shells

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Method

Gently melt the butter in a pan, then allow to cool. In a mixing bowl, sift together the flour and baking powder, then add a pinch of salt. Combine the eggs, lemon zest and sugar in the bowl of a stand mixer and beat on a medium speed until the mixture thickens. Gently mix the dry ingredients into the wet, then pour in the melted cooled butter and stir together.
Cover and chill the batter in the fridge for at least an hour or ideally overnight.
Heat the oven to 180°C/gas 6. Grease and dust your madeleine tin or clean scallop shells with butter and sugar. Ladle the batter into the tin/shells and bake for 8-10 minutes. Remove from the oven and transfer to a wire rack to cool slightly.