To make 12 madeleines
Orange and Thyme sauce
- 2 oranges, juiced
- Zest of 1 orange or lemon (optional)
- 2 sprigs fresh thyme
- 2 Tbsp honey
Warm all the ingredients together over low heat and leave to steep for 5 to 6 minutes.
Reheat just before drizzling over the cooked madeleines while they are still slightly warm.
- 1 cup flour
- 2 Tbsp ground almonds
- ¼ tsp baling powder
- Pinch of salt
- 3 large eggs
- 2 large egg yolks
- 1/3 cup sugar
- ½ tsp vanilla extract
- 140 g unsalted butter, melted and cooled for a minute or two
Preheat your oven to 180 degrees centigrade.
Butter and flour your madeleine pan.
Grind the flour and the almonds together to make sure the flour is nice and fine.
Beat the eggs, yolks and sugar together for a few minutes until the mixture is pale yellow and fluffy.
Gently fold in the flour, almonds, baking powder and salt.
Add the melted butter and vanilla extract.
Refrigerate for at least an hour if possible.
Fill the shell shapes 2/3 with your batter.
Bake for about 8 minutes or until the centres are puffed up and golden.
Invert the pan onto the cooling rack straight away.
Drizzle the hot syrup over the madeleines.
Recipe originally from Sarah Graham