Honey & vanilla madeleines
Makes 15 Prep 20 mins Cook 10-12 mins 100g butter, melted, plus extra
for the tin 100g plain flour, plus extra for dusting 100g caster sugar 1 egg, separated, plus 1 egg white 1 tbsp honey 1 tsp vanilla extract icing sugar, for dusting
1 Heat oven to 190C/170C fan/gas 5. Butter a 12-hole madeleine mould (or use bun tins if you don’t have a mould) and dust lightly with flour.
2 Mix the flour and sugar in a bowl. Put the butter, egg yolk, honey and vanilla in a separate bowl and mix with a fork. Whisk the egg whites until stiff. Fold the butter mixture into the dry ingredients until evenly mixed, then fold in the egg whites in two batches using the whisk.
3 Transfer the mixture to the mould and bake for 10-12 mins until golden brown and firm to the touch. Leave to cool in the moulds for a few mins, then turn out onto a wire rick to cool fully. Dust with icing sugar before serving. PER MADELEINE 138 kcals, fat 8g, saturates 5g, carbs 17g, sugars 10g, fibre none, protein 2g, salt 0.1g