Citrus Honey Madeleines
Originating from France, madeleines are delightful shell-shaped cakes that offer a tender and buttery texture with a hint of citrus. This recipe combines the sweet richness of honey with the refreshing zest of orange, making each bite a perfect blend of flavors. These elegant treats are ideal for pairing with your favorite tea or coffee. Passed down through generations, madeleines are more than just a dessert; they are a small piece of French heritage brought to your table. The use of a madeleine mold is essential to achieve their signature shape and texture. Dusting the molds with sugar or flour ensures these cakes have a delightful crust while remaining delicate inside.
24
Servings
N/A
Calories
10
Ingredients
Ingredients
caster sugar
8 teaspoons
unsalted butter
60 g (melted)
honey
8 teaspoons (at room temperature)
eggs
2
extra caster sugar
1/4 cup
vanilla extract
1 teaspoon
plain flour
2/3 cup (sifted)
baking powder
1 teaspoon (sifted)
orange rind
1 (finely grated)
icing sugar
to taste (for dusting)
Instructions
1
Preheat your oven to 200°C (390°F). Prepare two 12-hole madeleine molds by brushing them with melted butter and sprinkling a thin layer of caster sugar to coat them evenly.
2
In a small, heavy-based saucepan over low heat, melt the butter and honey together, stirring continuously until fully combined. Remove from heat and let it cool until it reaches lukewarm temperature.
3
In a medium mixing bowl, crack the eggs and add the extra caster sugar and vanilla extract. Using an electric mixer, beat the mixture on high speed until it becomes very thick and creamy. This process should take around five minutes.
4
Sift the flour and baking powder together twice to ensure they are well aerated. Using a large metal spoon, gently fold the sifted flour mixture into the egg mixture. Mix just until combined to avoid overworking the batter.
5
Combine the lukewarm butter mixture and the grated orange rind into the batter, stirring gently until all ingredients are well incorporated.
6
Fill each mold with batter until they are half-full. Gently shake the molds to help spread the batter evenly.
7
Bake the madeleines for 7 to 8 minutes, or until they turn golden brown and spring back when you press them lightly with your finger.
8
Remove the molds from the oven and let them stand for 2 to 3 minutes. While still warm, carefully release the madeleines from the molds using a small palette knife.
9
Place the madeleines flat side down on a wire rack for a brief cooling period, just a few additional minutes.
10
Serve the madeleines warm, dusted with icing sugar. Enjoy them at their freshest.
11
For storage, place madeleines in an airtight container for up to 3-4 days. They can also be frozen and should take only a few minutes to thaw.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Citrus Honey Madeleines?
They are shell-shaped French cakes with a tender, buttery texture, enriched with honey and refreshing orange zest.
What is the origin of madeleines?
Madeleines originate from France and are considered a piece of French culinary heritage.
How many servings does this recipe yield?
This recipe produces 24 madeleines.
What oven temperature is required for baking?
The oven should be preheated to 200°C (390°F).
How should I prepare the madeleine molds?
Brush the molds with melted butter and sprinkle a thin layer of caster sugar to coat them evenly.
Why is it important to use sugar on the molds?
It ensures the cakes have a delightful crust and helps them release easily from the mold.
What is the first step in preparing the butter and honey?
Melt them together in a small, heavy-based saucepan over low heat until fully combined, then cool to lukewarm.
How long should the eggs and sugar be beaten?
They should be beaten on high speed for approximately five minutes until thick and creamy.
Why must the flour and baking powder be sifted twice?
Sifting twice ensures that the dry ingredients are well aerated for a light texture.
What tool is recommended for folding in the flour?
A large metal spoon should be used to gently fold the sifted flour into the egg mixture.
How should the orange rind be prepared?
The rind of one orange should be finely grated.
When is the orange rind added to the batter?
It is stirred gently into the batter along with the lukewarm butter mixture after the flour is incorporated.
How much batter should go into each mold?
Each mold should be filled until it is half-full.
How long do the madeleines bake?
They take 7 to 8 minutes to bake.
How do I know when the madeleines are finished?
They are done when they turn golden brown and spring back when pressed lightly with a finger.
How long should madeleines rest after baking?
Let them stand in the molds for 2 to 3 minutes before removing them.
What tool helps release the cakes from the mold?
A small palette knife is used to carefully release them while they are still warm.
How should the cakes be cooled?
Place them flat side down on a wire rack for a few minutes.
What is the best way to serve madeleines?
Serve them warm, dusted with icing sugar, alongside tea or coffee.
How long can madeleines be stored?
They can be kept in an airtight container for up to 3 to 4 days.
Can madeleines be frozen?
Yes, they can be frozen and only take a few minutes to thaw.
What type of butter is used?
The recipe calls for 60g of unsalted butter.
What type of flour is needed?
The recipe requires 2/3 cup of sifted plain flour.
How much honey is required?
The recipe uses 8 teaspoons of honey at room temperature.
What flavor extract is used in the batter?
One teaspoon of vanilla extract is added to the egg mixture.
What is the purpose of the electric mixer?
The electric mixer is used to beat the eggs, sugar, and vanilla until they are thick and creamy.
What kind of sugar is used to coat the molds?
Caster sugar is used to coat the molds.
How many eggs are used in this recipe?
Two eggs are used.
Why should you shake the molds before baking?
Gently shaking the molds helps spread the batter evenly across the holes.
What gives these madeleines their signature shape?
The use of a specific 12-hole madeleine mold is essential for their shell shape.