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Madeleines

Shannon Bennett
Shannon Bennett's Paris: A Personal Guide To The City's Best

Serving size: Serves 10 or more
Cuisine type: French
Cooking time: Less than 60 minutes
Course: Dessert, Snacks
Favourite flavours: Cakes/baking

Madeleines
INGREDIENTS

100g butter, softened
½ cup (110g) caster sugar
3 eggs
1 cup (150g) plain flour
1 teaspoon baking powder
2 teaspoons finely grated lemon rind
1½ tablespoons lemon juice
1 vanilla bean, halved lengthways,
seeds scraped
pinch salt
creamed honey, for serving
METHOD

Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, one at a time, until just combined. Beat in sifted flour and baking powder, then lemon rind, juice, vanilla seeds and salt. Cover and refrigerate Madeleine mixture for 30 minutes or until cold.

Preheat oven to 180°C (160°C fan-forced). Grease and flour 2 x 12-hole Madeleine pans.

Fill each hole with 1 heaped teaspoon of Madeleine mixture. Bake for 6 to 8 minutes until browned lightly and just firm to touch. Stand for 2 minutes, then tap pans on bench to release Madeleines. Transfer to a wire rack to cool. Repeat with remaining mixture. Serve with creamed honey, if desired.

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