Ingredients
| 3 eggs | |
| 70g sugar | |
| 80g Maccabee’s honey | |
| 125g all-purpose flour | |
| 1 teaspoon salt | |
| 5g baking powder | |
| 50ml full-fat milk | |
| 135g butter, melted | |
| 1 tablespoon neutral vegetable oil | |
| zest of 1 lemon | |
| zest of 1 orange | |
| white chocolate & orange dip, to serve (optional) | |
| WHITE CHOCOLATE & ORANGE DIP | |
| 120g white chocolate | |
| 200ml whipping cream | |
| 10g Maccabee’s honey (optional) | |
| zest of ½ orange |
For us at La Patisserie, madeleines are probably the most emblematic French sweet treat. So simple to make, but yet very tasty, they will be perfect for an afternoon tea or to go along with your coffee in the morning. The dipping sauce is optional, but a nice little extra if you want to impress your guests. Traditionally madeleines are baked in a special tin to give them a distinctive shell shape, but any small tins or moulds, such as muffin tins, can be used.
View the recipe collection here
Instructions
| 1. | Whisk the eggs, sugar and honey together in a bowl, until the mixture is light and starts foaming. |
| 2. | Add the flour and combine into a smooth paste, then add the salt and baking powder. |
| 3. | Add the milk, then finish by incorporating the melted butter, oil and citrus zest. |
| 4. | Leave the mixture in the fridge to rest for at least 1 hour. |
| 5. | Heat the oven to 200°C fan forced. |
| 6. | Fill madeleine moulds up to 5mm below the top and cook for 6-8 minutes, until they are a nice brown colour. Cool to room temperature. |
| 7. | Serve with the white chocolate & orange dip if you wish. |
| 8. | WHITE CHOCOLATE & ORANGE DIP |
| 9. | Put the chocolate in a bowl. |
| 10. | Bring the cream, honey and orange zest to the boil, then immediately pour on top of the white chocolate (you can strain out the orange zest if you want before pouring over the chocolate, but I prefer to keep it in). |
| 11. | Whisk energetically until it combines into a smooth sauce. |
| 12. | Leave in the fridge for a few hours before serving. |
Recipes & food styling Alan Bartos / Photography Aaron McLean