I was doing a bit of shopping in Waitrose a few weeks ago and noticed they had a madeleine tin on discount, I thought that it was the perfect opportunity to try out these little French beauties!
You’ll be spoilt for choice with the amount of recipes you can find on these French cakes. Since I had never made them before I wanted to start with something more traditional and opted for honey and vanilla madeleines. These little madeleines really are a great base to experiment with, so don’t be scared to try other recipes once you master the basic method.
The following recipe makes 24 madeleines.
Ingredients:
Batter
200g plain flour, plus extra for dusting
200g caster sugar
200g butter, melted
2 whole eggs, separated, plus 2 egg whites
2 tbsp clear honey
2 tsp vanilla extract
To Finish
Icing sugar, for dusting
Method:
1) Heat the oven to 190C/170C fan/gas 5. Butter a 12-hole madeleine mould and lightly dust with flour. To get rid of the excess flour, simply turn the tray 90 degrees and tap the tray on the counter.
2) Mix the flour and sugar in a bowl. Put the melted butter, egg yolks, honey and vanilla into a separate bowl and with with a fork to mix. Whisk the 4 egg whites until stiff.
3) Fold the butter mixture into the dry ingredients until evenly mixed, then fold in the egg whites in two batches using the whisk.
4) Using half of the total mixture, divide this between the prepared moulds and bake for 10-12 minutes until golden brown and firm to the touch.
5) Leave to cool on a wire rack and repeat step 4 with the remaining batter.
6) Dust with icing before serving
Store in an airtight container for up to 2-3 days.
Credit to: Good Food
