Madeleines

Serves 1
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Directions

  1. 1Brush the molds with melted butter, being very generous
  2. 2Brush the molds with melted butter, being very generous
  3. 3Brush the molds with melted butter, being very generous
  4. 4Sprinkle the molds with flour.
  5. 5Sprinkle the molds with flour.
  6. 6Sprinkle the molds with flour.
  7. 7Knock the mold to remove excess flour.
  8. 8Knock the mold to remove excess flour.
  9. 9Knock the mold to remove excess flour.
  10. 10Chop the candied oranges.
  11. 11Chop the candied oranges.
  12. 12Chop the candied oranges.
  13. 13Combine the butter with the chopped candied oranges and orange zest.
  14. 14Combine the butter with the chopped candied oranges and orange zest.
  15. 15Combine the butter with the chopped candied oranges and orange zest.
  16. 16Add the vanilla.
  17. 17Add the vanilla.
  18. 18Add the vanilla.
  19. 19Whisk all together and bring to a boil.
  20. 20Whisk all together and bring to a boil.
  21. 21Whisk all together and bring to a boil.
  22. 22Combine eggs, sugar and honey in a bowl.
  23. 23Combine eggs, sugar and honey in a bowl.
  24. 24Combine eggs, sugar and honey in a bowl.
  25. 25Whisk together.
  26. 26Whisk together.
  27. 27Whisk together.
  28. 28Add flour and baking powder.
  29. 29Add flour and baking powder.
  30. 30Add flour and baking powder.
  31. 31Sieve the flour.
  32. 32Sieve the flour.
  33. 33Sieve the flour.
  34. 34Add to the egg mix.
  35. 35Add to the egg mix.
  36. 36Add to the egg mix.
  37. 37Whisk well.
  38. 38Whisk well.
  39. 39Whisk well.
  40. 40Pour in the butter, orange and vanilla mixture.
  41. 41Pour in the butter, orange and vanilla mixture.
  42. 42Pour in the butter, orange and vanilla mixture.
  43. 43Whisk again until well combined.
  44. 44Whisk again until well combined.
  45. 45Whisk again until well combined.
  46. 46Refrigerate for 24 hours.
  47. 47Refrigerate for 24 hours.
  48. 48Refrigerate for 24 hours.
  49. 49Fill the madeleine molds with the batter.
  50. 50Fill the madeleine molds with the batter.
  51. 51Fill the madeleine molds with the batter.
  52. 52Bake in a hot oven at 220 degrees.
  53. 53Bake in a hot oven at 220 degrees.
  54. 54Bake in a hot oven at 220 degrees.
  55. 55Cook for five minutes, then turn off the oven and leave for a further 7-10 minutes.
  56. 56Cook for five minutes, then turn off the oven and leave for a further 7-10 minutes.
  57. 57Cook for five minutes, then turn off the oven and leave for a further 7-10 minutes.
  58. 58Cool the madeleines on their side.
  59. 59Cool the madeleines on their side.
  60. 60Cool the madeleines on their side.

Ingredients

  • butter
  • butter
  • butter
  • flour
  • flour
  • flour
  • eggs
  • eggs
  • eggs
  • sugar
  • sugar
  • sugar
  • honey
  • honey
  • honey
  • flour
  • flour
  • flour
  • baking powder
  • baking powder
  • baking powder
  • melted butter
  • melted butter
  • melted butter
  • candied oranges
  • candied oranges
  • candied oranges
  • fresh oranges zest
  • fresh oranges zest
  • fresh oranges zest
  • vanilla
  • vanilla
  • vanilla

Equipment

brushspatulawhisk

Tips

  • Butter and flour the molds well to prevent sticking.
  • Refrigerate the batter for 24 hours before baking.
  • Cool the madeleines on their side to prevent the tops from falling.