About this recipe:These madeleines are the real deal. This recipe gives foolproof step-by-step instructions so that you can make perfect madeleines right in your own kitchen. The sign of a good madeleine is the tell-tale 'hump' on the reverse side of each cake.
Makes: 25 madeleines
1 teaspoon honey
100g caster sugar
1/4 teaspoon baking powder
120g plain flour
110g butter, melted
1 pinch salt
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Combine the eggs, honey and caster sugar. Whisk gently for 4 to 5 minutes. Avoid whisking too vigorously (and do not use high speed if using an electric whisk); the end mixture should be frothy.
Sift the flour and baking powder into the egg mixture. Fold in gently till well combined. Add the melted butter and salt, and stir well. Cover the bowl with cling film and chill in the fridge for at least 1 hour.
Preheat the oven to 240 C / Gas 8.
Fill silicone madeleine moulds with the mixture, filling each 3/4 full.
Bake for 1 minute at 240 C / Gas 8, then reduce the oven temperature to 200 C / Gas 6. Bake for 4 minutes, then reduce again to 180 C / Gas 4 for 5 minutes more.
If you don't have silicone madeleine moulds, you can use metal moulds. Be sure to butter well and dust with flour.
Used mince pie tins (and SR flour) and the cakes were fine but in need of something else. Spread with jam and they were more interesting. Maybe I need the Madeleine moulds to get better result? - 01 Oct 2016
Never made Madeleines before. Used this recipe and they came out perfect (according to my French husband). Can't get higher praise than that. Thank you for a great recipe! (I used self raising flour as I didn't have any plain four, and omitted the baking powder and salt) - 04 Oct 2015