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

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