Recipe: Classic French Madeline
10g soft brown sugar
pinch of salt
2.5g baking powder
90g self raising flour
90g melted butter
10g clear honey/grated rind of lemon
30g melted butter for lining the madeleine sheet
be organised maybe watch this short video to help you
Combine eggs with both sugars and salt and whisk until light colour is achieved
Add the sieved flour and baking powder and fold in gently.
Do not over mix add the vanilla essences.
Add melted butter and honey mix well and leave to set for 30 minutes.
Bake in madeleines moulds for 5 – 8 minutes 180degC do not overcook and turn out on to wire rack.
Can be dipped in chocolate
The drawback of these delightful little cakes is you need a specialist tin eg. Madeleine Pan, Non-Stick 12 Hole.
I put off getting one for ages as it seemed a bit indulgent getting a tin for just one type of little cake.
I love the Bon Maman Madeleines so decided to give in and buy a tray.
They are soft pillows of slightly lemony sponge with a slight crisp outer shell.
I think I’ll try adding the lemon juice next time