Madeleines
Small shell-shaped butter cakes with caramelised, slightly crisp edges and a centre that stays soft and spongy, tasting intensely of butter with just enough lemon to keep it light. The perfect afternoon treat!
Ingredients
- 2 egg
- 100 gr sugar
- 20 gr honey
- 100 gr unsalted butter
- 100 gr plain flour
- 3 gr baking powder
- 1 squeeze lemon juice
- 1 pinch salt
Equipment
- 1 mixing bowl one for wet, one for dry
- 1 sieve
- 1 spatula
Instructions
1. Prepare the egg mixture
- Crack the eggs into a bowl with the sugar and whisk until pale, thick and slightly frothy, to get the air bubbles going.
2. Incorporate honey
- Mix the honey into the egg and sugar until smooth and evenly distributed.
3. Melt and flavour the butter
- In a separate bowl, melt the butter. Stir in the lemon zest, a squeeze of lemon juice and a pinch of salt. Letting the zest sit in the warm butter draws out its oils.
4. Combine dry ingredients
- Sift the flour and baking powder together and add to the egg mixture. Fold gently until just incorporated.
5. Add the butter
- Pour the lemony butter into the batter and fold through carefully. Don't overwork it.
6. Rest the batter
- Cover and refrigerate for at least 2 hours, or overnight. This is what creates the classic hump.
7. Preheat and prepare your tray
- Grease the madeleine tray well with melted butter, getting into all the ridges. Preheat the oven to 220°C.
8. Fill and bake
- Spoon the batter into the tray, filling each shell about three-quarters full. Bake for 3 minutes at 220°C, then reduce to 200°C and bake for another 7 minutes, until golden and domed.
9. Cool and enjoy
- Turn them out of the tray straight away so they don't keep cooking. Cool on a rack, if you can resist.
Notes
- The rest in the fridge is what makes the hump. Don't skip it.
- Turn them out of the madeleine tray immediately or the edges harden.
- Best within an hour of baking. The batter keeps 2 days in the fridge, so bake in batches for fresh madeleines whenever you want them.