Madeleines
Serves 8
Easy
Prep:
Cook:
Rustle up these little French sponges for a bake sale or special treat. They're best eaten warm from the oven, served with coffee or tea
Skip to ingredients
Units:
- 50g buttermelted but cool, plus extra for the tin
- 1 egg
- 50g caster sugar
- 1 tsp honey
- 50g self-raising flour
Nutrition: Per serving
- kcal111
- fat6g
- saturates4g
- carbs12g
- sugars7g
- fibre0g
- protein2g
- salt0.3g
Method
step 1
Heat the oven to 210C/190C fan/gas 6½ and butter eight holes of a madeleine tin (if you have a six-hole tin you'll need to bake in two batches).
step 2
Beat the egg, sugar and honey together using an electric whisk until pale, fluffy and tripled in volume. Add the flour and a small pinch of salt, and finally mix in the melted butter.
step 3
Spoon the mixture into the buttered holes of the madeleine tin and bake for 8-10 mins or until puffed up and golden.
step 4
Turn out onto a cooling rack while you cook a second batch if using a smaller tin. Best eaten warm from the oven but will keep in an airtight container for up to two days.
