Another recipe sourced from the Stephanie Alexander's "The Cook's Companion" - an excellent resource for making many classic items. Madeleine moulds are delightfully cute and as you might tell from the photo, they come in a few different sizes. As part of Sugar High Friday #16 I'll be using the miniature moulds.
[Makes 60 mini Madeleines]
90g low salt butter
½ tablespoon honey
75g caster sugar
20g brown sugar
1 teaspoon vanilla bean paste
90g plain flour
1 teaspoon baking powder
icing sugar, to dust
In saucepan, melt butter with honey over low heat. Allow to cool.
Mix eggs, sugars and vanilla in food processor, then add sifted flour and baking powder. With motor running add cooled butter/honey mix.
Let this mixture sit for at least an hour - you can let this rest in the fridge overnight. This is done to allow the gluten in the flour to relax and will result in a delicate cake.
Preheat the oven to 180°C/350°F. Butter and flour the madeleine moulds. Spoon batter to two-thirds full and bake 8 minutes (keep an eye on it and make sure it isn't browning too quickly, you may need to use a lower temperature). Cool them in the tray for a minute then dislodge the Madeleines by sharply rapping the edge of the tray. Allow to cool completely on wire rack - the outside will become crispy. Dust with icing sugar.
This mix should make around 60 mini madeleines.