Honey and Vanilla Madeleines
Another lovely new thing I received for my birthday was a Madeleine pan. I wanted to christen it correctly and didn’t want to use any old Madeleine recipe. Much like my with my bundt pan and mini donut pan, I think a new pan should get the attention it deserves and have something special baked in it.
Okay, I definitely sound a bit strange. Is this just me?
I came across this recipe on the BBC website and I knew it was the one to christen my new pan with.
Honey and Vanilla. How delicate and gorgeous does that sound? Perfect for such delicate little cakes.
They turned out perfectly. This is a great recipe for a madeleine beginner like me.
The taste of the honey and vanilla is subtle and goes together excellently. They aren’t too sweet and are nice and light.
These make a great little accompaniment to afternoon tea or a mid morning coffee break.
On the same lines, how perfect would these be for a summer garden party, piled up high and dusted with sugar.
I think a madeleine pan is a great little investment. It injects a little fancy. I would love madeleines to be the new cupcake or macaroon.
They’re so easy, don’t need decorating, but look beautiful.
You don’t need to let anyone know how easy they are. We’ll keep that our little secret.
Need a madeleine pan? They’re on sale at Target!
- 100g plain flour
- 100g caster sugar
- 1/2 tsp baking powder
- 1 tsp vanilla essence
- 100g melted butter
- 2 tbsp honey
- 1 egg yolk
- 2 egg whites
- Heat oven to 170C
- Butter a 12-hole madeleine mould and dust lightly with flour.
- Mix the flour and sugar in a bowl.
- Put the butter, egg yolk, honey and vanilla into a separate bowl and whisk with a fork to mix.
- Whisk the two egg whites until stiff.
- Fold the butter/egg yolk mixture into the dry ingredients until evenly mixed. This will make a stiff paste.
- Fold in the egg whites in three batches using a whisk. The first addition will loosen up the mixture allowing you to keep the air in the egg whites during the next two additions.
- Divide between the prepared moulds (use a piping bag with a large nozzle (so not to loose air) to make things easier)
- Bake for 10-12 mins until golden brown and firm to the touch.
- Leave to cool in the moulds for a few minutes, then turn out and cool on a wire rack.