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Madeleines
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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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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
- 225g of butter
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
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