With gorgeous buttery smell emanated from these brightly yellow little fluffy cakes, this recipe is NOT a replica but the original one from St John Bread and Wine. These madeleines are the best little cakes I've ever had in my life.
Course Breakfast, Snack, Tea Time
Cuisine French
Keyword Cake, Madeleines
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 24pieces
Calories 80kcal
Author SforB
Ingredients
Madeleines
135gUnsalted Butter
2tbspHoney
3Eggs , large
110gCaster Sugar
15gLight Brown Sugar
135gSelf-raising Flour, sifted
Glaze (Optional)
1/2cupIcing Sugar
2tspMilk
Food colouring
Instructions
Melt the butter in a saucepan over medium high to simmer to brown the butter, then leave aside to cool. Mix the honey into the cooled browned butter.
Beat the eggs and sugar together for 8-10 minutes until the mixture triples in volume and trails form on the surface. Fold in the sifted flour and melted butter until entirely incorporated.
Leave the batter in the fridge overnight to intensify the flavours and allow them to rise much better.
Preheat the oven to 170 degrees Celsius. Grease a madeleine tray with butter and dust with flour. Place a dessertspoon of the batter in each shell and bake in the oven for 12 minutes.
EAT !
(optional) Mix all the ingredients together and dip the warm madeleines in.