A recipe for zesty and buttery French Madeleines a perfectly indulgent teatime treat.
2 extra large eggs
⅓ cup white sugar
2 tbs runny honey (or 1 tbs honey and 1 tbs light brown sugar as per Daniel)
1 tsp baking powder
½ tsp salt
¾ cup cake flour, plus more for dusting
3 tsp finely grated lemon zest (that’s the zest of 2 super large lemons)
6 tbs unsalted butter, melted and still warm (I used salted and it was fine)
non-stick baking spray
Put the eggs, sugar and honey in a large bowl and whisk with a handheld electric mixer until it is light and foamy. Sieve in the baking powder, salt and flour. Add the lemon zest and stir until it is just incorporated. Then stir in the melted butter until it is thoroughly mixed through and smooth. Cover the batter surface with cling film and place it in the fridge for an hour. (NB: You can leave this batter in the fridge for up to 24 hours before you bake these puppies. Just whip the batter up beforehand and once your guests come, pop them in the oven. Domestic goddess stuff!)
Spray a scallop-shaped Madeleine pan with cooking spray. (Most baking or kitchen specialist shops stock Madeleine pans and they are not too expensive.) Next dust each mould generously with cake flour, then tip it over and gently shake out the excess flour. Madeleines stick like bad family to lottery winners, so this is super important!
Preheat your oven to 200 degrees Celsius (on normal, not fan.) Fill each mould two-thirds with the batter. Knock the Madeleine pan briefly on a level surface (ergo your kitchen table) to help get rid of any bubbles in the batter then pop them in the oven for 10-12 minutes until they are golden and cooked through. If you gently press them and they spring back, they’re done.
Serve the Madeleine warm straight out the oven lightly dusted with icing sugar. Or allow them to cool completely and dip them in lemon icing.
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Recipes courtesy of Melkos and Merlot, a bilingual food blog by Lizet Hartley