Honey madeleines

Honey madeleines

By
From
Best Kitchen Basics
Makes
10 large or 20 small madeleines
Photographer
Petrina Tinslay

Madeleines seem to be inexorably glued to one of the most annoying and anodyne clichés in literature. As soon as madeleines are mentioned some arse will say, ‘Ah, Proust!’ – I think it makes them feel clever or maybe they are just being polite and inclusive. Anyway, whatever…while they are banging on about Remembrance of Things Past (which they’ve never read) you may get on with the job of delivering these beauties hot from the oven.

Ingredients

Quantity Ingredient
125g salted butter
1 lemon, zested, (Meyer for preference)
3 eggs
130g caster sugar
30g leatherwood honey
150g plain flour
5g baking powder

Method

  1. Melt the butter with the lemon zest and leave to infuse for 10 minutes.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar and honey until pale.
  3. Sift the flour with the baking powder two or three times. Add it to the mixer and beat at high speed until very pale. Turn the mixer to low speed and add the melted butter in a slow steady stream.
  4. Transfer the mixture to a piping bag and refrigerate for at least 12 hours (preferably 24) before use.
  5. Preheat the oven to 190°C.
  6. Lightly butter a non-stick madeleine tin and dust it with flour, tapping the mould on a work surface to remove any excess. Pipe each ‘shell’ two-thirds full. Place the tin in the oven and bake for 5–7 minutes until the centres rise like little volcanos and turn golden. These are best served immediately.

Note

  • Larger 8 cm madeleines cook best at 190°C and petite 3 cm madeleines are better at 210°C, but cooked for less time, which will give them a golden crust but not dry them out.
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