MADELEINES
Madeleines—are they delicate little cakes or airy treats that perfectly accompany your morning coffee or afternoon tea? Whatever you decide, Madeleines are undeniably tempting. Originating from the Lorraine region in northeastern France, these soft, buttery delights have been enjoyed since the 18th century. Their signature shell shape comes from the traditional moulded pan used to bake them, which is still available in quality kitchen stores today. Madeleines are the perfect homely treat to enjoy while reading the newspaper or catching up with friends over a cup of tea. Whether you're savoring one for breakfast or as an afternoon indulgence, Madeleines bring a touch of French charm to your table.
Equipment
- madeleine pan
Ingredients
- 140 g unsalted butter, melted, plus extra for greasing
- 3 large eggs
- 70 g castor sugar
- 50 ml honey
- 5 ml vanilla extract
- 160 g cake flour
- 60 g cornflour
- 6 ml baking powder
- 1 pinch salt
- icing sugar for dusting
Instructions
- Preheat your oven to 180 C and grease your madeleine pan with the extra melted butter well.Beat the eggs and sugar until they become pale, light and fluffy. (may take 3 to 5 minutes)Add the honey, vanilla extract, flour, cornflour, baking powder, salt and mix until combined.Pour the cooled butter slowly into the batter with the mixer running on low.When everything is combined well, let the batter rest in the fridge for at least one hour.Fill your prepared madeleine pan with the dough coming up to 2/3rd of each mould.Bake the madeleines in the preheated oven 8 to 10 minutes, until they golden brown.Dust with some icing sugar before serving. They best enjoyed when they are fresh.