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Friday, August 16, 2013

Honey Madeleines

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

The Preparation:
  1. In a mixing bowl,whisk the egg and sugar till thick
  2. Add zest,honey and essence,mix well.
  3. Fold in sifted flour & baking powder,mix well.
  4. Fold in melted butter,mix well.
  5. Leave in fridge for at least 3 hours.(i left it overnight)
  6. 80% fill the mould.

*Grease and dust the mould with flour before piping batter into them.

The Baking:
  1. Bake in preheated oven at 175°C. for 10 minutes or till cooked.
  2. Remove from mould and cool on rack.

Original recipe from:Paris Sweets by Dorie Greenspan-Honey Madeleines

~Indulge in what we make at DeQueenKitchen~

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