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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

Method

  1. Pre heat oven 200C
  2. Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.
  3. Whisk eggs, honey and salt for 5 minutes until frothy and thickened.
  4. 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.
  5. 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.
  6. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
  7. 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.
  8. Bake for 8 minutes or until the cakes just feel set. Avoid over baking them.
  9. 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.

9 Comments Post a comment
  1. These are gorgeous! I love manuka honey, but it can be the price of a madeleine tray here in Canada! Wonder if I can make these with maple syrup and save the honey for my toast?🙂

    October 17, 2010
    • peasepudding #

      Yes, maple syrup would be lovely and would certainly work. Let me know how it turns out.

      October 19, 2010
  2. summersher #

    Madeleines have been sitting on my to-do list for quite some time now, too. Glad yours came out so well! Pictures are great.

    October 17, 2010
  3. I used silicone tray, the cheapest one I could get😉 Your madelines look great for morning tea!

    October 18, 2010
    • peasepudding #

      maybe I should have asked around a few of the NZ blogs where to buy, I’ll do that in future. My next purchase will be a friand tin :o)

      October 19, 2010
  4. How lovely! I want to do the Manuka AND the Maple syrup version, thanks goodness my husband is the mega sweet tooth:) I like Chicago Professional bakeware, I have the Madeline & the Friand tins they do, cheaper than many other brands and they really are non stick, will check out the friand tin prices at my usual haunts & let you know:)

    October 19, 2010
  5. These would be absolutely magic with Manuka honey in them. They look beautiful in you photo. Must bake them soon with your great recipe.

    October 24, 2010
  6. Came out really nice!

    January 19, 2011
    • peasepudding #

      Nice and easy to make! I keep meaning to make more but it is too warm for baking here at the mo.

      January 19, 2011

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