Madeleines

(All Recipes have Gluten-Free Options)

Madeleines (with a gluten free option!)

I adore Madeleines, particularly as the mixture, once made will keep in the fridge for a couple of days, and there is enough for at least 3 or 4 batches, so it’s great to have at hand – they only take 10 minutes to cook! They are best eaten when still warm, they do not keep well, so you should eat them straightaway (they tend to go a little sticky if kept overnight). Eating them quickly is no hardship – they are very light, I can almost eat one batch myself!! The best news is, is that if you are gluten free, like me, they can be made just as well with gluten free plain flour (I use Doves). You can add either orange blossom water or lemon juice and zest for flavouring – I must admit I prefer the delicate flavour of orange blossom.
I find that buttering the tin with melted butter and then dusting it with flour stops them sticking to it, likewise allowing them to sit just 5 minutes after cooking and then removing them whilst they are still hot, stops them sticking to the tin.

135g unsalted butter, plus extra to butter tray

2 tablespoons honey

3 large eggs

130g caster sugar

135g plain flour (gluten free if required – I use Doves)

2 level teaspoons baking powder

2 teaspoons orange blossom water or 1 lemon, zest and juice (see note above)

Icing sugar to sprinkle

  1. Melt the butter with the honey in a small saucepan over a low heat until the butter browns. Set aside to cool.
  2. Whisk the eggs with the sugar in an electric mixer, until the mixture is light and fluffy and triples in size, this can take as much as 10 minutes.
  3. Fold in the flour, baking powder, orange blossom water (or lemon zest and juice), and the butter and honey mixture. Leave to rest in the fridge for at least three hours.
  4. Melt a large knob of butter in a pan and use to butter a madeleine tray, then dust with a little flour, tipping off the excess.
  5. When ready to serve, fill the moulds with the mixture to two-thirds full.
  6. Place in a preheated oven, 170’c fan, for about 10 minutes until they are golden brown and firm to touch.
  7. Allow to sit in the tin for five minutes, then remove from the moulds before they cool otherwise they will stick!
  8. Sprinkle with icing sugar and serve whilst still warm – delicious!