Try this light as air madeleines recipe from Hugo Arnold.
"Okay so maybe Proust was a bit fixated on the old madeleines, but he had a point. These light elegant snacks are the perfect thing to nibble on when time is generous and you are not dashing off to do something as boring as the school run. Time to relax and reflect. Just don’t be tempted to put pen to paper or you might be there for some time. You’ll need a madeleine tin for this."
Yield: Serves: 6
- 100g/4oz plain flour
- 100g/4oz caster sugar
- 100g/4oz melted butter
- 2 eggs
- 1 tablespoon clear honey
- 1 teaspoon vanilla extract
- Preheat the oven to 190ºC/375ºF/gas mark 5. Lightly butter a 12-hole madeleine tin. A good madeleine is not greasy. Dust with flour.
- Combine the flour and sugar in a bowl. Combine the melted butter, a yolk from one of the eggs, honey and vanilla in another bowl and whisk to mix. Combine the remaining egg white with the white from the second egg, discarding the yolk. Whisk the egg whites until stiff. Fold the wet butter mixture into the flour, then fold in the egg whites in two batches, keeping as much of the air as you can.
- Spoon into the moulds and bake for 10-15 minutes until golden brown. Turn onto a wire rack and allow to cool before dusting with icing sugar.