Manuka Honey & Lemon Madeleines
I have been wanting to make Madeleines for over a year now but have not been able to find a tray here in Auckland apart from an eye wateringly expensive one at Milly’s kitchen ($50+). If it had been some flashy branded Madeleine tray from France I probably would have weakened and bought it but it was made in China where normally items like that would be cheap. Thankfully I displayed uncharacteristic patience and while in Sydney this week for work I found one at the local kitchen shop for only $16.
The first thing I did once back home was whip up a batch Saturday morning. I wanted to Kiwi-ize them a little by using our famous manuka honey but had no idea if that was going to be successful as I have never made Madeleines before. They were perfect, so much so we have consumed the whole batch and it is only Sunday!
The original recipe which I have adjusted with the addition of honey was from David Lebovitz
Ingredients – makes 18 cookies
- 3 large eggs, at room temperature
- 130g Manuka honey
- pinch of salt
- 1 1/4 cup (175g) flour
- 1/2 teaspoon baking powder
- zest of one lemon
- 120g unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds
- Pre heat oven 200C
- Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.
- Whisk eggs, honey and salt for 5 minutes until frothy and thickened.
- Spoon the flour and baking powder into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter.
- Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while folding to incorporate the butter. Fold just until all the butter is incorporated.
- Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
- Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4′s (you’ll have to eyeball it, but it’s not brain-surgery so don’t worry if you’re not exact.) Do not spread it.
- Bake for 8 minutes or until the cakes just feel set. Avoid over baking them.
- Remove from the oven and tilt the madeleines out onto a cooling rack.
Madeleines are best left uncovered, or not tightly-wrapped; they’re best eaten the day they’re made.