Madeleines

Madeleines are a rich, buttery, light-as-air French delicacy, distinctive by their scalloped shape. Serve Tom Aikens' madeleines with a cup of tea and coffee for an extra special afternoon tea.

First published in 2015
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Ingredients

Metric

Imperial

  • 225g of butter
  • 5 eggs
  • 125g of caster sugar
  • 125g of Demerara sugar
  • 25g of honey
  • 225g of plain flour
  • 5g of baking powder
  • icing sugar for dusting

Equipment

  • 12-hole madeleine mould
  • Sugar thermometer

Method

1
Heat the oven to 175°C/Gas mark 3 ½. Melt the butter in a pan and then cook it until it starts to brown and smell aromatic, then remove from the heat and pour into a heatproof bowl to cool at room temperature
2
Whisk the eggs with caster sugar until they are light and a thick ribbon forms
  • 5 eggs
  • 125g of caster sugar
3
Melt the demerara sugar and honey together until they reach 120°C. Pour the honey mixture onto the eggs, whisking continuously until cool. Fold in the flour, baking powder and butter
  • 125g of Demerara sugar
  • 25g of honey
  • 225g of plain flour
  • 5g of baking powder
4
Scoop the batter into 12 madeleine moulds and bake for 12-15 minutes until cooked. Once baked, tip out of the mould and cool until they are still slightly warm
5
Arrange the madeleines in a shallow bowl, lightly dust with icing sugar and serve immediately
  • icing sugar for dusting
First published in 2015
discover more:
share recipe:

Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.

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