Madeleines
I had never had madeleines before trying this recipe (which I had to make for my Cookies class), and I must say they were a huge hit. Turns out the hump they get when baking is a good thing, even though it looks like something went wrong.
There's a few gotchas with these cake-like cookies, though:
- You need a special pan
- The batter needs to rest overnight, so you need to make them the day before baking
- They have a very short shelf life
They're worth it!
Ingredients
- 150g butter
- 140g sugar
- 25g honey
- 4g salt
- 3 large eggs
- zest of 1 lemon
- 150g pastry flour
- 4g baking powder
Directions
- Melt the butter
- In the bowl of a standing mixer, add the sugar, eggs, honey, lemon and salt
- Mix on high speed with the whisk attachment until almost ribbon stage (about 5 minutes)
- Sift the pastry flour and the baking powder on the bowl and gently fold them in with a spatula or bowl scraper
- Add the melted butter and fold in gently
- Cover and chill the batter overnight on the fridge
- When ready to bake, preheat the oven to 350ºF
- Fill the moulds about 3/4 full (for my size of pan, I used a number 40 ice cream scoop)
- Bake for about 6 to 7 minutes or until golden
- Carefully remove them from the moulds and let them rest on a cooling rack