Honey Madeleines

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By Darren Purchese

There really is nothing better than a freshly baked madeleine. In fact these HAVE to be eaten on the day of baking and preferably when they just come out of the oven. They’re so easy to make and you can get ahead with preparation right up until baking stage. It is always best to make batters ahead of time and I like to make mine the day before. Just leave the tray filled and unbaked in the fridge until later on and pop them into the oven before you take the coffee or tea order from your guests.

Photography by Patricia Niven

 

Time

12

hour

0

minutes

Degree of Difficulty

Easy

Save

3

Portions

24
pieces

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Ingredients

Servings

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HONEY SYRUP

150g honey
100 ml water
½ lemon, fine zest

HONEY MADELEINES

40g unsalted butter, melted
90g unsalted butter, room temperature
220g eggs, (approx. 4 large eggs)
150g caster sugar
20g brown sugar
30g honey
1 pinch salt
180g plain flour
1tsp baking powder
1

Make nut butter… in a small saucepan, cook the butter to a light nutty brown color, whisking occasionally. Remove from the heat and strain the butter through a sieve into a small bowl.

 

2

To make the batter… use an electric mixing machine or handheld beater to beat the eggs, sugar, honey and salt. Continue to beat until the mixture becomes pale and doubles in volume. Sieve the flour with the baking powder and gently fold this into the batter followed by the cooled nut butter. Rest the batter for a minimum of a couple of hours in the fridge.

 

3

To make the honey syrup… bring the ingredients to boil in a small saucepan and allow it to infuse for 30 minutes before straining the syrup into a jug. Set aside.

 

4

To bake the madeleines… preheat an oven to 190°C and brush a silicone madeleine tray with the melted butter. Spoon or piping the mixture into the moulds, be careful not to overfill each cavity. Just pipe enough batter to just over half fill each mould. Baking for 15 – 18 minutes or until golden & cooked. The sponge should spring back when pushed lightly with the tip of your finger.

 

5

To soak… lightly brush each madeleine with the honey syrup and serve immediately.

 

1
0 hours 0 minutes

Make nut butter… in a small saucepan, cook the butter to a light nutty brown color, whisking occasionally. Remove from the heat and strain the butter through a sieve into a small bowl.

2
0 hours 0 minutes

To make the batter… use an electric mixing machine or handheld beater to beat the eggs, sugar, honey and salt. Continue to beat until the mixture becomes pale and doubles in volume. Sieve the flour with the baking powder and gently fold this into the batter followed by the cooled nut butter. Rest the batter for a minimum of a couple of hours in the fridge.

3
0 hours 0 minutes

To make the honey syrup… bring the ingredients to boil in a small saucepan and allow it to infuse for 30 minutes before straining the syrup into a jug. Set aside.

4
0 hours 0 minutes

To bake the madeleines… preheat an oven to 190°C and brush a silicone madeleine tray with the melted butter. Spoon or piping the mixture into the moulds, be careful not to overfill each cavity. Just pipe enough batter to just over half fill each mould. Baking for 15 – 18 minutes or until golden & cooked. The sponge should spring back when pushed lightly with the tip of your finger.

5
0 hours 0 minutes

To soak… lightly brush each madeleine with the honey syrup and serve immediately.