Fairly basic recipe with some extra technique involved. The key to these is getting the best honey you can find.
I use either the New Zealand J.Friend &Co. Beechwood honeydew honey, or the white clover from the same company. Tasmanian meadow honey is lovely too. —ColleeninAus
24 big ones
White castor sugar
soft brown sugar
Self raising flour
In This Recipe
Place butter and honey in a small saucepan and melt over medium heat.
As the butter starts to froth up stir your butter around until you see the fat solids catch on the bottom and turn a lovely nutty brown color. Turn off heat and allow to cool.
In a mixing bowl or electric mixer whisk the Eggs and both sugars until you reach ribbon stage. It will look like it has doubled in size and will leave a trail across the surface when whisk is lifted.
* to check doneness, rub a bit of the mix between your fingers it should feel smooth, if it's grainy still, it's not done, the sugar hasn't dissolved and you need to keep whisking.
Once your egg/sugar mix is ready gently fold in your flour and butter mix, being careful not to flatten the mix.
Pour into a plastic jug and rest the mixture in the fridge for 3 hours.
Grease the Madeleine pans, dust with flour. Fill each hole half full with mix and bake at 190C for 10-15mins. They should be firm and light brown in color.