Honey Madeleines

This recipe doesn't really achieve the characteristic hump that I want. Some people claimed that madeleine without hump is not a madeleine just like macaron is not macron without feet, while some may defence that the taste is more important than other thing else. So hump or no hump, it doesn't really matters. I managed to achieve the distinctive hump (though I don't like how it looks :P ) during the 2nd time of baking by taking note that a few steps are adhered:

A) Let batter rest and chill in fridge for a couple of hours.
B) Make sure the oven temp is high enough (at least above 190c)
C) Do not spread the batter evenly when u scoop it into the mould. Just 'drop' it.

If you don't require the hump, simply let the batter rest for 15 minutes in room temperature and you are ready to bake. Hump or humpless, hope you will love and enjoy baking these easy honey madeleines.

This recipe makes roughly 24 pieces.

- 200g plain flour
- 200g butter (melted)
- 140g fine sugar
- 4 tbs honey
- 4 egg white
- 2 egg yolks

1) Whisk flour and sugar. Set aside.

2) Combine melted butter, honey and egg yolk. Whisk and set aside.

3) Whisk egg white until stiff.

4) Stir in ingredients in (2) to (1). Mix until combined.

5) Add Combined (4) into the whisked egg white in (2). Whisk till incorporated and batter is smooth.

6) Cover batter with a cling wrap, let batter chill and rest in fridge for 1-2 hours.

7) Drop batter in mold and bake at pre-heated oven at 200c for 12 minutes until madeleines are brown and firm to touch. Let the madeleines cool down in the mould for a few minutes before removing them to cool further on the rack.


Click here for a step-by-step tutorial.

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