Orange/Lemon Honey Madeleines

The simplest of French bakes in appearance but certainly a little tricky to get right. A good Madeline needs to be soft and light, filling exactly its little shell shaped tin with then just a dimple rise on the non presentation side.  They are delightful and in my opinion should not be dipped, iced or coated needing just a sprinkling of caster or icing sugar on the presentation side.    


Sieve the flour, baking powder and ground almonds into a roomy mixing bowl.

In a separate mixing bowl whisk the egg and caster sugar until thickened and pale in colour. Sieve the flour mix a second time.  This makes sure the baking powder is well distributed.  Fold in the flour in two batches, including the orange zest at the same time.  Gradually add the milk, honey, orange extract and finally the melted butter. Mix gently until the paste is quite smooth then place the mixture into the fridge and allow to cool and rest for 1 hour.

Prepare the tin by greasing well or use a coating of lining paste.

Preheat the oven to 180 degrees c then take the mix from the fridge, it will be quite thickened. Transfer the mix to a large reusable piping bag without a nozzle. The hole at the end should be about 2.5cm (1 inch) wide. Pipe the mixture, dividing an equal amount into each shell.

Bake for 10-12 minutes until the madeleines are risen and golden.

Remove from the tin whilst still warm and give the lightest dusting of icing sugar on the presentation side (without the mound).

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