I’d better hurry up with my backlog. I hope I can finish posting all those recipes I have done up for the past few weeks as I’m leaving tomorrow (><) Will cut short my ranting and get the recipes up (^-^) Here are some madeleines again but as always, I experimented and tweaked the recipe to come up with this flavor. Love it!
The favourful taste of muscovado sugar pairs with honey well! And I have never tried browning butter before though have seen it in quite a few madeleine recipes. It was my first time and hey! I did not char my pot as initially feared (^-^) The nutty aroma from the browned butter further enhanced the taste of the muscovado sugar! Lovely! Though this batch of maddies did not hump as much as all my previous madeleines, it does not lose out on the taste. A bit excited over my increasing madeleines selection but do not think it can overtake my chiffon range and macaron mania though (^-^)
Am so thankful to my Lekue madeleines mat! It has not failed me and thus no need for me to get the madeleines tray which can be very costly.
*Makes about 24 madeleines
188g unsalted butter, softened at room temp
96g plain flour
1 tsp baking powder
3 eggs, room temp
90g muscovado sugar (You can replace with normal sugar or browned sugar)
1 tbp honey
grated zest of 1 lemon
1 tsp vanilla extract
To brown the butter, melt it in a saucepan/pot over medium heat until it starts to brown. There will be a nutty aroma after a few minutes. Off the heat and transfer it to a heatproof bowl to let cool.
Sift the flour and baking powder together. With a mixer, whisk the eggs on high speed till pale yellow and thick. Add in the sugar and honey and beat for another 5 minutes, until batter thickened.
Reduce the speed to low and carefully add in the flour mixture slowly. Add in the lemon zest, vanilla extract and melted butter and beat till well-mixed. Cover the bowl with cling wrap and let it stand for an hour. If you have the time, you can further chill the batter in the fridge for a couple of hours. The humps might be more pronounced when baked.
Preheat oven to 190 deg C. If you are using the metal madeleine tray, grease and flour it. I am using my silicon tray and I do not grease it.
Before pouring the batter into the tray, whisk the batter briefly. Fill each well to about 3/4 fill. Bake until the madeleines are golden brown, 10 to 12 minutes.
Remove the madeleines immediately onto a cooling rack to cool completely.
Enjoy! And I’m sure you won’t be able to stop at one (^-^)