This is a classic of France patisserie, good as a dessert or for an afternoon tea. My friend loves them and made me bake them for a dinner with some French friends. It was a success, they are not only incredibly tasty but also really good looking ,they are the perfect fancy touch to impress.
130 gr sugar
200 gr flour
10 gr baking powder
200 gr melt butter
2 tablespoon of honey
60 ml milk
1 tablespoon lemon zest
2 tablespoons icing sugar
- Butter for the pan
- Beat with an electric mixer the eggs with the sugar until they are fluffy and foamy. Sift the flour with the baking powder and mix them with a spatula in the eggs and sugar mixture a little at a time.
- Put together melt butter (that has been cooled down), honey, milk and lemon zest. Mix and add to the previous mixture using a spatula. Let cool it in the fridge for 30 minutes.
- Make the stamps ready by buttering and flouring them and shaking the excess away. Preheat the oven at 190°C.
- Put the mixture in a pastry bag fitted with a round tip (if you don’t have it you can simple use a spoon as I did, the important is to fill the stamp as more precisely as possible), and fill the stamps for the 2/3.
- Place the stamps over a baking sheet and bake for 5 minutes, switch off the oven and let rest for 1 minute. Switch on the oven at 160°C and bake for 20 minutes. Cool the madeleines before removing them from the stamps.
- If you use small stamps rather than normal/big ones the baking time changes: 2 min at 190°C and 5 min at 160°C. Dust with icing sugar and he madeleines are ready.