Madeleines are little French cakes, baked in scalloped shell-shape baking moulds. These buttery cakes with the crisp crust on the outside and a tender, moist crumb in the center go perfect for a brunch or with an afternoon tea. The batter can be made in advance, up to two days – preferably they should be eaten straight away, fresh from the oven, but they will still be good for up to a day later.
Makes 48 Madeleines (sized 5 cm diameter, nonstick Madeleine moulds)
- 200 g butter
- 60 ml milk
- 1 teaspoon honey
- 3 eggs, room temperature
- 130 g sugar
- zest of two unwaxed lemons
- 200 g flour
- 10 g baking powder
Melt the butter, add the milk and the honey and let the mixture cool to room temperature.
Mix together the sugar and the lemon zest, add the eggs and beat until pale and frothy.
Sift the flour and the baking powder for two times and sift it once again into the egg mixture.
Gently add the cool butter to the egg mixture.
Cover the batter with plastic wrap and leave to rest in the refrigerator for at least 3 hours or overnight.
Preheat the oven to 190°C.
Put about a teaspoon of batter into each Madeleine shell, filling them 3/4 full.
Bake the Madeleines for about 10 – 12 minutes in the middle of the oven, until the turn slightly golden brown on the edges.
Transfer the pan from the oven and remove the Madeleines by rapping the pan against the counter; the Madeleines should drop out.
Allow the Madeleines to cool a little bit on a wire rack.