Honey and Vanilla Madeleines
Now that we have the pan, we’re happy to whip up these simple but sophisticated treats at the drop of a hat. GoodFood Magazine offered up this version to serve alongside Summer Berries with Sweet Wine Cream, for which they fit the bill admirably, but they’re delicious enough to merit a write-up of their own: you’ll want to make these just to have on hand for nibbling whenever the mood strikes — and they keep well enough to do so!
Honey and Vanilla Madeleines
4 oz. all-purpose flour (1 cup minus 1 tbs.)
4 oz. caster (superfine white) sugar (scant ½ cup)
4 oz. butter, melted (8 tbs.)
1 whole egg, separated, plus 1 egg white
1 tbs. honey
1 tsp. vanilla extract
confectioner’s sugar to dust, optional
Heat the oven to 375°F. Butter a 12-mould madeleine pan and dust lightly with flour.
Mix the flour and sugar in a bowl. Put the butter, egg yolk, honey, and vanilla into a separate bowl and whisk with a fork to mix. Whisk the two egg whites until stiff. Fold the butter mixture into the dry ingredients until evenly mixed, then fold in the egg whites in two batches using the whisk.
Divide between the prepared moulds and bake for 10-12 minutes until golden brown and firm to the touch. Leave to cool in the moulds for a few minutes, then turn out and cool on a wire rack. Dust with confectioners sugar before serving, if you like.
