Madeleines

A French classic treat: crispy on the outside and spongy and soft on the inside, delicious served with tea or coffee. As a simple variation you could add zested citrus or other extracts or replace the chocolate with a simple dusting of icing sugar. For best results we recommend that you prepare the tin in advance and freeze it for one hour.

Difficulty

Low

Time

110 min

Author

Kenwood

Ingredients

Servings

6

Makes

24 madeleines

100 g unsalted butter, melted

100 g caster sugar

2 eggs

1 Tbsp runny honey

1 tsp vanilla extract

100 g plain flour

0.5 tsp baking powder

salt, as needed

dark chocolate, as needed, melted

Utensils

Madeleine tin, Piping bag, K-Beater, Whisk Tool

Instructions

Step 1

Grease a madeleine tin.

Chill in the freezer for 1 hour forbest results.

Step 2

Fit the Whisk Tool.

Add sugar, eggs, honey and vanilla into the appliance bowl.

Whisk for about 2 minutes on speed Max until light and fluffy.

Step 3

Remove the Whisk Tool, fit the K-Beater.

Add flour, baking powder and salt.

Mix for about 20 seconds on speed Min until combined, then scrape the bowl.

Mix for about 10 seconds on speed Min until combined.

Add the melted butter.

Mix for about 20 seconds on speed Min until combined.

Transfer the batter into a pipping bag.

Let rest for 30 minutes.

Step 4

Preheat the oven to 190ºC.

Pipe about 1 Tbsp of mixture into each hole in the tin.

Tap the tin on a work surface to release the bubbles.

Bake for 10 minutes on 190°C until puffed up and golden.

Remove from the oven and let cool in the tin for 2 minutes.

Loosen the madeleines with a fork or palette knife.

Transfer the madeleines onto a cooling rack and let cool.

Dip each madeleine into the melted chocolate.

Let set at room temperature.

Dust with icing sugar.

 

Serve.