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Lemon and honey madeleines

TAPAS, Sweet

Fluffy sweets baked in traditional French pastry molds shaped like shells.

Note

It is important to place the cold madeleines molds on a hot baking sheet to help the formation of the famous bump. You could vary the flavors by using orange zest or chopped rosemary to replace the lemon zest.

Ingredients

Recipe for 24 madeleines

For the madeleines

3 Unit(s)

Egg

140 Gr

Sugar

15 Ml

Honey

50 Ml

Milk

135 Gr

Butter

125 Gr

Flour

5 Gr

Baking powder

1 Unit(s)

Lemon

1 Clove(s)

Madagascar vanilla

25 Ml

Vegetable oil

Preparation time: 30 min

Preheat your four at 320 °F

General preparation

Open the vanilla bean with a knife lengthwise and scrape the seeds. Zest the lemon.
Madeleine preparation

In a small saucepan, melt butter with honey, vanilla pod and seeds. In a bowl, mix flour with baking powder. In another bowl, mix eggs with sugar and milk and mix with flour. Add butter and lemon zest and mix well. Using a pastry bag, fill the madeleine molds. Turn down your oven to 320°F and bake the madeleines until colored, remove from the molds and let cool. Sprinkle with icing sugar and serve.