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MADELEINES
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90g Butter
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30ml honey
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2 eggs
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70g castor sugar
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Vanilla seeds
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Zest of 1 orange
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95g flour
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5ml baking powder
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2ml salt
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25g pistachiosfinely chopped
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FOR BRUSHING
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60ml honeyfor drizzling
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Orange Zest
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15ml Orange juice
(Makes 20)
METHOD:
- Melt the butter and honey together.
- Beat together the eggs, castor sugar, zest, and vanilla until light and fluffy.
- Sieve the flour, baking powder, and salt together and fold into the egg mixture, then fold in the cooled butter and honey mixture to make the batter. Cover and rest for 1 hour in the fridge.
- Heat the oven to 180°C and brush the Madeleine tin with butter and dust well with flour.
- Spoon 1 heaped teaspoon of batter into each mould and bake for about 9 minutes until golden brown and cooked. Transfer to a cooling rack.
- Heat the 60 ml honey, zest, and orange juice together and bring to the boil. Brush liberally over the shell-patterned side of the madeleines. Dip the ends into the finely chopped pistachios.