Classic French Madeleines
Auckland French bistro Touquet give us their recipe for these perfectly moist and light citrus sponges.
Best eaten fresh from the oven, madeleines are delicious served with tea or coffee. The mixture can be made a day in advance and baked half an hour before serving. This recipe replaces some of the sugar with Manuka honey which reduces the sweetness and gives them a richer flavour.
120g butter melted
2 eggs
75g caster sugar
20g Manuka honey
120g high grade flour
5g baking powder
Zest of one lemon
100ml milk
Madeleine moulds, generously greased and dusted with a little flour
Preheat the oven to 190°
Melt the butter and cool to room temperature. Whisk the eggs, sugar and honey until light and fluffy, and then sift the flour and baking powder and fold into the egg mixture. Add the lemon zest and melted butter, and mix in the milk until combined. Place the mixture in the fridge for 15 minutes and then spoon into the madeleine moulds. Bake for ten minutes or until golden, and then cool on a wire rack.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!