A quick and easy dessert or mid-morning snack, serve with fresh fruit and enjoy while still warm, says food editor TRISH DESEINE …
This recipe is a great excuse to find yourself the madeleine trays you have been craving. I love the mini ones, as they give a good crisp and golden outside to soft inside ratio. Also a great little trick to have up your sleeve for serving with fresh fruit.
For 30 or so mini madeleines, 12- 15 larger ones
10 minutes preparation
3 hours chilling
8 – 15 minutes cooking
100g softened butter
2 tablespoons runny honey
150g plain flour
100g golden caster sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
Icing sugar for dusting
With an electric whisk or in your mixer, whisk the eggs with the sugar until they are pale and double in volume.
Add the other ingredients and beat more gently, until the batter is smooth and even.
Cover the bowl and chill for at least 3 hours. This is very important if you want the distinctive humps on your madeleines!
Heat the oven to 250°c.
Butter well your madeleine moulds, fill them only 2/3 full of batter and bake for 8 – 15 minutes depending on the size of your mould, until swollen and golden. The minis in the picture only took about 9 or 10 minutes.
Best eaten the same day. Wonderful when still warm and dusted with icing sugar.
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