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.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.