Get the kids involved for this year’s stay-at-home Halloween with some easy delicious mummy madeleines. Follow these easy and quick step-by-step recipes below for the most mouth-watering and bewitching fresh cherry bakes! This recipe is a fun, creative way to start the frightening festive.
For the madeleines:
115g melted butter,
100g golden caster sugar
1 tsp almond extract
90 g plain flour
25 g cocoa powder
1/2 tsp baking powder
1 pinch salt
For the cherry glaze:
200g fresh cherries, pitted and sliced
240g icing sugar, sifted
Edible monster eyes
- Beat the eggs and sugar together with an electric mixture until the mixture is thick, pale, and forms ribbons when lifted. Beat in the almond extract until combined.
- Using a handheld whisk, mix the flour, cocoa powder, baking powder, and salt together in a small bowl. Gently fold into the egg mixture using a spatula or wooden spoon, half at a time.
- Mix 3-4 tablespoons of the batter into the melted butter until fully incorporated, and then gently stir it all into the rest of the batter until it becomes thick, silky, and shiny. Cover the surface of the batter and refrigerate for an hour.
- Grease the madeleine tin with the remaining melted butter using a pastry brush. Lightly dust the tin with cocoa powder, tapping it upside down in the sink to remove any excess. Refrigerate the tin for 10-15 minutes and preheat the oven to 175°C/gas mark 3.
- Place the chilled madeleine mixture, into each scalloped well of the tin to around 3⁄4 full, using a piping bag with a large nozzle.
- Bake in the middle of the oven for 10 minutes, until the madeleines spring back under touch. Transfer the madeleines to a wire rack to cool. To make the cherry glaze, add the pitted and sliced cherries, water and sugar to a saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Sieve the contents over a bowl, gently stirring the cherries to leave you with a syrup. Leave to cool.
- Add the icing sugar to a bowl and mix in 4 tablespoons of cherry syrup, until it reaches a slightly thick consistency. For the madeleine ghosts, dip the madeleines in the icing mixture and place on edible eyes, leaving aside for the glaze to set. For the mummies, pipe the glaze onto the madeleines using a piping bag with a medium sized nozzle and place on the eyes. Madeleines are best enjoyed fresh, straight after baking.
This recipe is brought to you by Love Fresh Cherries. Elise Humphrey is the food photographer and the creator of this recipe.