A French classic…with a twist!
This recipe takes around 15 mins to prepare and approx 10 mins to bake.
Ingredients (makes approx 16 madeleines)
- 2 Large eggs
- 100g Plain flour
- 65g Caster sugar
- 100g Margarine / butter
- 25g Honey
- 1/2 tsp Vanilla extract
- A pinch of salt
- Flaked almonds for the tops
- Icing sugar to serve
- Set the oven to 190degC (fan).
- Brush the madeleine tin with butter, then cool the tin in the freezer for a couple of minutes. (After cooking, this layer of butter will make the madeleines easier to pop out of the tin, and will give them a lovely brown colouring.)
- Repeat with another layer of butter, and leave the tin in the freezer until ready to use.
- Melt the butter on the hob and put to one side to cool.
Making the mixture
- Whisk the eggs, vanilla, sugar and honey together, ideally using an electric whisk or mixer. After a few minutes the mixture will become voluminous, pale and will look like a mousse.
- Sift the flour into the mixture. Add the salt and ground almonds.
- Fold the flour and almond mix into the mixture with a metal spoon.
- Add the melted butter, a little at a time. Continue to fold until there’s no longer any streaks of butter visible.
- Fill the madeleine tins about 3/4 full to allow space for rising.
- Sprinkle flaked almonds on top of each madeleine.
- Bake for 10 minutes, turning after 5 minutes.
- When the madeleines are golden and springy, they’re ready.
- Tip them out onto a cooling rack.
- When cool, dust with icing sugar to serve.
Madeleines conjure up images of sunshine and carefree days in my mind. I like to bake delicate cakes to mark the start of spring-time.
As an added bonus, these little beauties will keep for 4 or 5 days in a tupperware tub. That way, the joy can linger for just that little bit longer.
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