Dessert

Madeleines

Name: Madeleines
Total time: 90 min
Yield: 20 madeleines
Ingredients: 150 g Flour; 3 Egg; 150 g Sugar; 150 g Butter; 1 tsp Baking powder; 1 tbsp Honey

Preparation time: 1 h 30
Servings: 20 madeleines

Ingredients

20 madeleines

Flour — to buy150 g
Egg — to buy3
Sugar — to buy150 g
Butter — to buy150 g
Baking powder — to buy1 tsp
Honey — to buy1 tbsp

Preparation

Whisk the eggs and sugar until the mixture turns pale and nearly doubles in volume.
Sift in the flour and baking powder, fold in gently with a spatula, then stir in the honey and the warm melted butter.
Cover with cling film touching the surface and let the batter rest for 1 hour in the fridge (the cold-batter-into-hot-oven shock is the secret to that classic madeleine hump).
Preheat the oven to 220 °C (425 °F). Lightly butter and flour the madeleine moulds (unless they're silicone).
Fill the moulds three-quarters full with the cold batter, without smoothing it out.
Bake for 4 to 5 minutes at 220 °C until the hump forms, then lower to 180 °C (350 °F) and bake for another 5 to 6 minutes, until nicely golden.
Unmould immediately onto a rack so they don't go soft.