Madeleines with honey, irresistible…


Here is Clelia’s delicious recipe for honey madeleines.

For dessert, as a snack or with tea, they are to be savoured without moderation!

Ingredients for a 20aine of madeleines:

100 g butter 100 g icing sugar 40 g flour 40 g almond powder 100 g egg whites (3 large whites) 1 tbsp. of liquid honey (reminder: always good honey, my reference is the honey of Eric Daquin in Eguilles (13), the best honey ever tasted).

Recipe for honey madeleines

1- Mix the flour, sugar and almond powder.

2- Whip the egg whites into soft snow and add them to the sugar, flour and almond mixture.

3- Bring the butter to the boil in a saucepan. Let it cook until it starts to brown and has a nice little nutty smell. (Be careful not to burn it!). Add it immediately to the first preparation and then add the honey.

4- Put the dough in the madeleine cups (if you don’t have any you can also use money moulds or other small moulds). It will not have the charm of the madeleine but it will be just as good). Leave to rest in the fridge for 2 hours before cooking.

5- Bake for 12 minutes in a preheated oven at 200°. Your madeleines must be well browned. Turn out of the moulds on a rack as soon as they come out of the oven.

The caramelized and crispy exterior, the soft interior, all incredibly tasty? Perfect they are a success!

These madeleines are even better a few minutes after they come out of the oven. Cook them just before tasting.

You can also freeze your raw madeleine plates, and cook them for 15 minutes at 200° whenever you feel like it. Convenient for a small impromptu dinner, a small gourmet tea/coffee …

Come on, I’ll leave you two to your ovens, enjoy yourselves and thank you who? Thank you, Joel.

Find this delicious recipe and so many other gourmet ideas on the clelia’s blog, cleliaiscooking