It’s worth getting mini madeleine moulds to make these one-bite cakes with a terrific crispiness versus soft inside ratio. The resting time is non-negotiable if you want adorable little humps on top. Below find my recipe for delicious mini honey madeleines.
For around 24 mini honey madeleines
10 minutes preparation
3 hours resting
10 minutes cooking
3 eggs • 100g softened salted butter plus 1 tbsp for the moulds • 2 tbsps runny honey • 150g plain flour • 100g golden caster sugar • 1 tsp vanilla extract • 1 1/2 tsps baking powder
Beat the eggs with the sugar until the mixture doubles in volume and becomes pale.
Add the baking powder, honey, flour, vanilla and butter and beat again until you obtain a smooth, homogenous batter.
Cover the bowl and leave to rest in the fridge for three hours.
Heat the oven to 220oC.
Generously butter the mould and fill each cavity 3/4 full with the cold batter.
Bake for 10 minutes before lowering the oven to 180oC and cook for a further 5 minutes until golden and crisp around the edges and risen in the middle.
Pop out of the moulds and serve warm.
The honey madeleines will keep well for three or four days in an airtight container. Good luck resisting them.
Discover more of Trish Deseine’s delicious recipes.