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Honey & vanilla madeleines

Honey & vanilla madeleines

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A star rating of 5 out of 5.29 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Makes 15

Serve alongside an overflowing bowl of summer berries and you'll have the perfect summer pud

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal138
fat8g
saturates5g
carbs17g
sugars10g
fibre0g
protein2g
low insalt0.14g
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Ingredients

Method

  • STEP 1

    Heat oven to 190C/170C fan/gas 5. Butter a 12-hole madeleine mould (use a tiny amount of the melted butter) and dust lightly with flour. You can use tartlet tins if you don't have the a madeleine mould.

  • STEP 2

    Mix the flour and sugar in a bowl. Put the butter, egg yolk, honey and vanilla into a separate bowl and whisk with a fork to mix. Whisk the two 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.

  • STEP 3

    Divide between the prepared moulds 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 and cool on a wire rack. Dust with icing sugar before serving.

Goes well with

Recipe from Good Food magazine, June 2011

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A star rating of 5 out of 5.29 ratings
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