Madeleines au miel

Classic French delicacy — best eaten while still slightly warm. For best results you should start a couple of hours in advance and chill the batter in the fridge before baking. The thermal shock produces a better rise with the characteristic bump.

125 g melted butter
3 eggs
130 g sugar
1 tbsp runny honey (acacia, lavender)
150g flour
5 g baking powder
1 lemon

Preheat the oven to 220C. Finely grate the lemon rind. Whisk the eggs with the sugar, a pinch of salt, and the honey until the mixture is pale and thick. Add the flour, baking powder, melted butter and lemon rind and mix thoroughly. Fill the prepared madeleine moulds about half full with the mixture. Chill in the fridge for an hour or so if possible. Bake for 5 minutes, then lower the heat to 200C and bake for another 5 minutes. The madeleines should be golden and well-risen. Unmould (this is easy with a flexible silicon tray) and cool slightly on a wire rack before eating.

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