Caramel taste madeleines and a hint of honey

  • 180 of butter
  • 4 eggs
  • 100 g of Demerara sugar
  • 25g of honey
  • 180 g of plain flour
  • 4g of baking powder
  • icing sugar for dusting

Heat the oven to 175°C.

Melt the butter in a pan and cook it until it just starts to brown and smell aromatic. Remove from the heat and cool at room temperature.

Whisk the eggs with a pinch of salt until they are light and thick.

Melt the sugar and honey together until they reach 120°C. Whisking continuously, pour the honey mixture onto the eggs. Fold in the flour, baking powder and the butter.

Fill madeleine moulds with the batter and bake for 10-13 minutes. Put out of the moulds, cool and lightly dust with icing sugar.

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