Honey Almond Madeleines Food

MADELEINES

Steps:

• Melt 6 tablespoons of the butter in a heavy pan over medium heat. After it melts, continue to cook the butter, watching carefully. It will foam and subside, then separate into golden butterfat and cloudy white milk solids. The milk solids will begin to brown. When they are lightly browned and the butter smells nutty and toasted, remove from the heat and set aside for 5 minutes to cool. Strain the butter through a fine strainer to remove the larger brown bits.
• Whip the eggs and sugars until light and fluffy in a mixer fitted with a whisk attachment. Mixing at low speed, add the dry ingredients. dd the vanilla extract, honey, and brown butter and mix to combine well. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
• When ready to bake, melt the remaining 2 tablespoons of butter. Double-butter your baking pans by using a pastry brush to thickly coat the pans with melted butter, then chill in the freezer until firm. Repeat to make a thick coat of cold butter. Heat the oven to 375 degrees F. Pipe or spoon the batter into the madeleine molds, filling them no more than 3/4 full. The recipe can be made up to this point early in the day, then refrigerated until ready to bake. Add 1 minute to the baking time.)
• Bake until firm, about 5 to 8 minutes for large madeleines and 5 minutes for miniatures. Immediately knock them out of the pan and serve, or let cool to room temperature, store in an airtight container and serve later the same day.

HONEY AND ORANGE MADELEINES

Steps:

• Preheat oven to 200°C Brush two 12 hole madeleine moulds with melted butter and sprinkle over caster sugar.
• Stir butter and honey in a small heavy based saucepan over a low heat until melted and combined. Remove pan from heat and set aside to cool until lukewarm.
• Break eggs into a medium mixing bowl and add the extra sugar and vanilla. Beat with electric beaters until the mixture is very thick and creamy. (This step could take as long as five minutes).
• Double Sift the flour and baking powder and then add it to the egg mixture. Fold in using a large metal cooking spoon. Do this step quickly and only until just combined.
• Add the cooled butter mixture and the rinds. Stir gently until well combined.
• Using a large spoon half-fill the madeleine moulds with the batter' Gentley shake the pans after filling to help settle the mixture.
• Bake for 7 to 8 minutes or until the cakes are golden and bounce back when lightly pressed with your finger.
• Remove the moulds from the oven and stand for 2 to 3 minutes. WHile still warm, carefully loosen each cake with a small palette knife or table knife'.
• Lay cakes flat side down on a wire rack to cool a little more -- just a few minutes is fine.
• Serve whilst still warm and dust with icing sugar. for up to 5 minutes.
• Madeleines will keep for 3-4 days stored inan airtight container. They are suitable to freeze and should only take a few minutes to thaw.

MADELEINES WITH LAVENDER HONEY

Steps:

• Preheat oven to 350°F. Butter each madeleine mold in pan and dust with flour, tapping out excess. Melt 9 tablespoons unsalted butter in medium skillet over medium heat. Cook until butter turns golden brown, stirring often, 3 to 4 minutes. Set browned butter aside.
• Using electric mixer, beat egg whites, sugar, all purpose flour, and almond flour in medium bowl until mixture is blended and smooth. Place honey in small microwave-safe bowl. Heat just to warm, 5 to 10 seconds. Beat honey into batter. Add browned butter; beat to blend. Spoon 1 tablespoon batter into each prepared madeleine mold.
• Bake madeleines until tops are just dry and tester inserted into center comes out clean, about 12 minutes. Cool 5 minutes. Gently tap madeleines out of molds. Place on rack to cool slightly.
• To prepare additional madeleines, wash pan and cool completely. Butter and flour molds and fill as directed above. Serve madeleines warm.

EASY MADELEINES WITH GLUTEN-FREE OPTION

Steps:

• Preheat your oven to 180°C or 160°C if you have a fan-forced oven.
• Melt the butter in a saucepan over a medium heat.
• Brush your madeleine mold with a little of the melted butter using a pastry brush and dust the mold lightly with some extra flour (use gluten-free if required). Shake off any excess flour and set aside.
• Cook the rest of the butter for about 5 minutes, until the butter turns a golden brown and gives off a nutty aroma. Be careful not too burn the butter!
• Remove the butter from heat and transfer to ceramic bowl to prevent butter cooking further. Set aside to cool.
• Sift the icing sugar and flour into a medium sized bowl. Then stir in the ground almonds/ almond meal.
• In another bowl, whisk the eggwhites until frothy.
• Add the almond and sugar mixture to the eggwhites and whisk to combine. Whisk in the brown butter and honey.
• Spoon the batter into the prepared moulds, filling almost to the top.
• Bake 12 to 15 minutes or until madeleines are light golden and springy to touch. If using gluten-free flour, they may be a very light colour when cooked- really depends on the blend of flours that is in your vlended flour mixture.
• Allow to cool slightly- about ten minutes and remove from the mould by tapping on hard surface. Then cool them on a wire rack.
• Serve with some whipped cream and fresh strawberries for a special treat or 1/2 of each madeleine can be dipped in melted chocolate.
• For a simple presentation- dust lightly with some extra icing sugar.

HONEY-ALMOND MADELEINES

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter 12 madeleine molds liberally with butter. Dust with flour and set aside.
• Batter: In a medium bowl, using an electric hand mixer, beat the egg whites until frothy. Add the cake mix, butter, honey, water, lemon zest, and almond extract. Beat the ingredients on low speed for 30 seconds. Increase the speed to high and beat until the batter is smooth, about 2 minutes. Spoon the batter into the prepared molds. Bake until the edges are golden and the center of the cookies spring back when touched, about 15 to 16 minutes. Cool for 5 minutes. Using a small rubber spatula, remove the madeleines and arrange, scalloped side up, on a wire rack. Cool for 15 minutes and serve.