Madeleines

AT A GLANCE

  • Serves 24 people

  • 120 gm butter
  • Finely grated rind of 2 lemons
  • 3 eggs, at room temperature
  • 100 gm white sugar
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 175 gm plain flour, sieved
  • 1 tsp baking powder
  •  
  • Lemon sugar
  • 40 gm (ΒΌ cup) pure icing sugar, sieved
  • Finely grated rind of 1 lemon
01   Melt butter in a saucepan over low heat, add lemon rind, set aside until cooled to room temperature but still liquid (2-3 minutes).
02   Whisk eggs, sugars, honey and a pinch of salt in an electric mixer until pale and fluffy (4-5 minutes). Sift over flour and baking powder and fold through.
03   Fold in butter mixture a little at a time until just incorporated, cover with plastic wrap and refrigerate to rest (4 hours-overnight).
04   Preheat oven to 180C. Divide mixture between two buttered 12-hole madeleine moulds (do not spread it out). Bake until golden and cooked through (8-10 minutes), then tap tray to release madeleines.
05   Meanwhile, for lemon sugar, combine ingredients in a bowl. Serve madeleines warm dusted with lemon sugar.

Topics:

WINTER, HONEY, DESSERT, FRENCH, LEMONS, CLASSIC DISH, BAKING

Recipe:

ALICE STOREY

Photography:

VANESSA LEVIS

Styling:

LYNSEY FRYERS-HEDRICK

FEATURED IN

Jul 2011

Jul 2011

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