Hi again! Over the past few months I have been taking pictures of all of my creations but haven’t had quite the time to upload them on here. So over the upcoming days/weeks, I’ll slowly release them here. Today I bring to you some delicious madeleines! I love how it makes the house smell, so buttery and sweet. I especially love how they have a light subtle crunch on the outside when fresh. Sadly, this is lost once stored in a box, but don’t fret, they still are yummy nevertheless!
Honey and vanilla madeleine recipe
Recipe was adapted from BBC GoodFood
Makes roughly 20-25 mini madeleines or 15 regular sized madeleines
- 100g plain flour, plus extra for dusting
- 100g caster sugar
- 100g butter, melted
- 1 whole egg, separated, plus 1 egg white
- 1 tbsp clear honey
- 1 tsp vanilla extract
- 200g Melted chocolate (optional)
- Heat oven to 190C or 170C for fan forced. Butter up your madeleine tin and dust with some plain flour.
- Mix the flour and sugar in a bowl.
- In separate bowl, whisk the butter, egg yolk, honey and vanilla until mixed well.
- In another bowl, whisk 2 egg whites until stiff peaks form.
- Mix in your butter mixture into your flour mixture. Fold in your egg white mixture (half of the mixture at a time) until just combined.
- Spoon your batter into the moulds and bake for 8-10 minutes or until the outside if nice and golden brown
- Turn them out of the moulds and let them cool on a wire rack.
- Optional: Melt your chocolate (I used dark chocolate) and dip half of your madeleine into it. Allow it to set on some baking paper.