This recipe is from my GBBO calendar as I said and the recipes within it are taken from two of the GBBO books; How to Bake: The Perfect Victoria Sponge and Other Baking Secrets and How to Turn Everyday Bakes into Showstoppers which you can find on Amazon by clicking those links. I made some changes in that I did not add flaked almonds before baking and adding some flavourings (lemon and honey). I think this is a recipe that lends itself really well to doing what you want with it. You have the basic recipe and then free reign to get creative! I’d love to make these in the future with some chocolate chips, maybe spiced too. The possibilities are endless!
Anyway, start making these by beating together the eggs, sugar and vanilla extract. Definitely use an electric whisk for this, save your arms! You need to keep going until you get a “mousse like” texture and that takes a long time. Even with the electric whisk I think this took a good 6-7 minutes. You can’t really overbeat at this point so keep going.
Sift the salt, flour and ground almonds on top of the wet mixture and fold in carefully. This is where you need to be careful because you’ve beat lots of air into the mix with the previous step, so go gentle on this step so as not to lose any of that air.
Add the melted butter and fold in. The butter needs to be a little cool before you add it here, not too hot. Again take care folding this in, don’t lose that air!
This is what the basic mixture should look like once you’ve done anything. It is a little thick but smells great!
You can now split the mixture into as many bowls as you’d like, depending on the different flavourings you want to make. I used two so split the mixture into two separate bowls. You can be accurate and measure it if you would like (I did) but you can eyeball it too. Add honey to one bowl and fold in gently, add lemon zest to the other bowl and fold in gently.
Spoon the mixture into the mould, about 3/4 full because they do rise. This is my second batch, the first batch filled the mould completely. Bake for 10-12 minutes until golden brown. Leave to cool on a wire rack.
And there you have it – honey and lemon French madeleines 🙂 They were really yummy! I haven’t shown a picture but I put both flavours into a tin which mixed them up so you didn’t know which flavour you were going to get.
Here’s a list of ingredients and method for those that prefer 🙂 I don’t think it’s worth making these if you don’t have a madeleine tray or mould as the charm of them definitely comes from the cute sea shell shape. The calendar says that you get 20, although I made 23. Not too far off but again so you know.
- 2 eggs
- 1/2 tsp vanilla extract
- 65g caster sugar
- 100g plain flour
- pinch of salt
- 50g ground almonds
- 100g unsalted butter, melted
- 25g honey (I used Greek Hill honey)
- zest of one lemon
- icing sugar, to dust
- Preheat the oven to 190º. Brush the tray with butter (if not using a silicone mould) and put in the freezer for a few minutes to allow the butter to harden. Brush again with the butter and leave in the fridge/freezer until ready to use.
- Whisk the eggs, vanilla and sugar together until massively increased in volume, light in colour and mousse like in texture. Using an electric which makes this much easier.
- Sift together the flour, ground almonds and salt together over the wet mixture and gently fold in with a spatula or metal spoon.
- Drizzle over the melted butter and continue to fold in, until you can no longer see any buttery streaks.
- Split the batter into two bowls. Add the lemon zest to one bowl and the honey to the other, gently folding into the mix until no streaks are seen.
- Spoon the mixture in the madeleine tray until three quarters full to allow for rising space.
- Bake for 10-12 minutes until lightly golden brown and firm to the touch. Rotate the tray halfway through to allow for an even bake.
- Tip out of the madeleine tray and leave to cool on a wire rack.
- Dust with icing sugar, if wanted.