100 grams melted butter
plus some more to butter the moulds
Method:
Blend together the eggs, honey and vanilla essence, until sugar is
fully dissolved. Do not over blend.
Sift the flour into a mixing bowl with the baking powder. Mix well
to distribute the baking powder. Fold in the egg mixture until well
combined and smooth without any lumps. Add the melted butter and fold
through. Refrigerate for 20-30 minutes to firm up the batter.
Preheat the oven at 200 degree centigrade.
Use some more butter to butter up the moulds to prevent the
Madeleines from sticking to the moulds.
Spoon and spread the batter into the moulds up the 2/3 depth to
allow room for the batter to rise.
Bake for 6-10 minutes or until the batter has risen or a skewer
inserted into the cake comes out clean. Monitor so that you don't
overbake and burn the Madeleines.
Remove from the oven when baked to a light golden brown. Allow to
cool down before carefully tipping off from the moulds by turning upside
down. Sometimes you need to carefully ease the Madeleines off the
moulds.
Enjoy and perfect with a cup of tea or coffee. Best to eat on the
same day.
Copyright Notice:
Please be advised that permission is granted to viewers of these
recipe pages to print recipes only for their own personal use.
Permission is not given for webmasters of other web sites to copy
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desire. Permission may be given for the use of sample recipes for
promotional purposes. Contact
Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
emails bringing to our attention any inaccuracies or suggestions for
improvement.
