Honey & Vanilla Madeleines
GoodFood Magazine (June 2011)
100g / 4oz plain flour, plus extra for dusting
100g / 4oz caster sugar
100g / 4oz butter, melted
1 whole egg, separated, plus 1 egg white
1 tbsp clear honey
1tsp vanilla extract
100g sultanas (optional)
1. Preheat oven to 190C/170C Fan/gas 5. Butter a 12-hole Madeleine mould (or use tartlet tins if you don't have one) and dust lightly with flour.
2. Mix the flour and sugar together in a large bowl. Put the butter, egg yolk, honey and vanilla into a separate small bowl and whisk together with a fork. Whisk the two egg whites until stiff. Fold the butter mixture into the dry ingredients until evenly mixed, then fold in the egg whites in two batches. If adding sultanas do so now, gently folding them into the batter.
3. Divide the batter between the prepared mould and bake for 10-12 minutes until golden brown and firm to the touch. Leave to cool in the mould for a few minutes, then turn out onto a wire rack to cool. Dust with icing sugar before serving.
I am definitely on a Madeleine kick, I'm going to try the Ladurée recipe next, I'm not quite sure why or how I haven't got round to trying it yet.
I'm leaving for New York on Monday, I cannot wait but I have a lot to do before then. I will try and fit another post in before I go but may not manage it. I'm only gone for a week and will have about a million New York foodie photos to share with you when I get back. Magnolia Bakery here I come!
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