Madelines are so dainty and sweet looking aren’t they? I love their softness and sponginess. They’re just calling to be served with a cup of tea or coffee! The recipe comes from my new favorite, Scandilicious Baking, which I recommend for those looking for something new to try.
This particular flavor combo is perfect for early fall. The lemon which is very strong and fresh reminds me that summer is over and the subtleness of the nutmeg makes me think of fall and Thanksgiving.
The madelines taste their best the day they are baked. I had to hide these ones so there would be any left for photos! They disappeared straight from the oven.
125g unsalted butter, plus more for melting
2 tbs clear honey
3 egg whites
125g icing sugar
50g plain flour
75g ground almonds
1 tsp baking powder
zest of 1 lemon
1/4 tsp nutmeg
1/4 tsp salt
100g icing sugar
zest of 1/2 lemon
3-4 tsp lemon juice
- Melt the butter in a saucepan over low heat and stir in the honey and let it dissolve. Remove from the heat and set aside to cool.
- Whisk the egg whites and icing sugar for 5 minutes until pale and fluffy.
- In a separate bowl mix together the almonds, flour, baking powder, zest, nutmeg and salt.
- Alternate between adding the melted butter and flour mixture mixing until the batter is smooth. Wrap the bowl in clingfilm and refrigerate overnight or place in the freezer for 1 hour.
- Preheat the oven to 200 C and brush the madeline pan with butter. Fill each hole 2/3 full and bake for 5-8 minutes. Turning the heat down to 180 C after 4 minutes.
- Remove from the oven and immediately remove from the pan and place on a cooling rack.
- Make the glaze. Mix all the ingredients in a bowl. Coat the madelines using a pastry brush and let set for a few minutes.
adapted from Scandilicious Baking