Brown Sugar Madeleines
You can spot the perfect madeleine with its caramelised edges and the cute little hump it makes on one side. This hump is a quintessential characteristic of a proper madeleine and happens because the cake mixture is chilled and then put into a very hot oven.
What you will need
- Melt the butter and honey and set aside.
- In a bowl, beat the eggs and soft brown sugar until very pale and fluffy (ribbon stage). The mixture should leave a trail when you draw a figure 8 in the bowl).
- Add the melted butter and honey and mix quickly. Remove from the stand mixer.
- Finally sift in the flour and baking powder and fold gently to form a smooth batter.
- Place the madeleine mix in a piping bag and refrigerate for at least 2 hours - preferably overnight.
- Preheat the oven to 200 degrees Celsius (180 if you have a fan-forced oven).
- Generously brush the madeleine moulds with melted butter.
- Pipe the madeleine mixture into each mould - filling it 3/4 of the way, sprinkle with the demerara sugar and bake for 6-8 minutes.
- Serve warm sprinkled with more demerara sugar, if desired.
The batter needs to be cold before it is baked in orderforthe madeleines to form the trademark bump. Madeleines are best served warm, straight from the oven. If you wish to flavourthe madeleine batter, you can add spices, zest, extracts along with the flour.
Recipe by Katelyn Allegra