Bought this book:Paris Sweets from book depository 2 months back and have yet tried recipes from it. I was feeling a little more hardworking and gave it a few flips before deciding to try this recipe.
Hardwork pays! Love to bits!
The texture was soft,spongy and moist.And it taste really nice! A tinge of honey and lemon.Ah...i will definitely make them again!
The browning wasn't even i guess i did not grease the tin well enough.Will be more cautious next time!
- 14 pieces
You will need:
- 2 eggs
- 65g sugar
- 1 tablespoon honey
- 2 teaspoons vanilla essence
- 1/2 lemon zest
- 105g plain flour
- 1/2 teaspoon double acting baking powder(ran out of this so i used 3/4 teaspoon of baking powder)
- 70g melted unsalted butter,cooled
- In a mixing bowl,whisk the egg and sugar till thick
- Add zest,honey and essence,mix well.
- Fold in sifted flour & baking powder,mix well.
- Fold in melted butter,mix well.
- Leave in fridge for at least 3 hours.(i left it overnight)
- 80% fill the mould.
*Grease and dust the mould with flour before piping batter into them.
- Bake in preheated oven at 175°C. for 10 minutes or till cooked.
- Remove from mould and cool on rack.
Original recipe from:Paris Sweets by Dorie Greenspan-Honey Madeleines
~Indulge in what we make at DeQueenKitchen~