Honey & Vanilla Madeleines
Honey & Vanilla Madeleines
The shape of a Madeleine is pretty distinctive and to get those shapes, you need a special tin. The tins aren’t difficult to find, i think i found mine at a charity shop for around a £1, but they aren’t very expensive if bought new.
The cake is a genoise batter, similar to a sponge cake but lighter and can be made with ground almonds , sometimes with lemon zest , or in this case, honey and vanilla.
These little cakes have a sweet and subtle flavour of honey which isn’t overpoweringly cloying. First time the lovely Mr G tried one of these honey and vanilla Madeleines he was a little taken aback by how light they were, hence the genoise batter.
What i like most about these little mouthfuls of joy, is how easy they’re to make. This has two main advantages. So easy to make that i end up making them very often to eat, but also my go to recipe for the edible gift. I think you’ll love them too, so let me know when you make them, how they turn out and how long they last? Not long in my house!
Go on, give them a go
Enjoy your sweet life.
Honey & Vanilla Madeleines
Light, fluffy and sweet
What You Need
100g Plain Flour
100g Castor Sugar
100g Melted Butter
2 eggs- Separated
2 Tbsp Runny Honey
1 Tsp Vanilla
Icing Sugar To Dust
Traditional Madeleine tin. The shape is iconic
How It’s Done
Heat oven to 190c
Prepare the Madeleine tin by buttering and flouring the inside
Mix the flour and sugar together
In a separate bowl, mix together the egg yolks, honey, melted butter and vanilla and fold the wet mixture into the flour mixture. - See Tip Box
In a very clean and grease free bowl, whisk the egg whites until you are able to hold the bowl over your head without them falling out.
Once the egg whites are ready, in three batches, fold the whites into the egg and flour mixture. - See Tip Box
Divide the mixture between the tins and place them into the hot oven to cook for around 12 minutes until they are light and golden brown.
Let the madeleines cool in the tin for around 10 minutes then remove and cool on a cool rack.
Dust with icing sugar to serve.
Wet into the dry
Tip Box
Egg Whites - When whisking the egg whites, there are a few things to remember.
1) Make sure none of the yolk gets into the bowl
2) The bowl has to be very clean, so make sure the bowl is grease free otherwise there will be no aerated whites.
Folding in - 1) Folding in is all about not taking the air out rather than putting air in.
2) Using a large metal spoon means that there are less times needed to fold the mixture in , so leaving the air in the mixture.
3) Don’t over mix the mixture, once again, its about keeping the air in
A light dusting of icing sugar to serve
