Advertisement

Nutrition: per serving

  • kcal138
  • fat8g
  • saturates5g
  • carbs17g
  • sugars10g
  • fibre0g
  • protein2g
  • salt0.14g
    low

Method

  • step 1

    Heat oven to 190C/170C fan/gas 5. Butter a 12-hole madeleine mould (use a tiny amount of the melted butter) and dust lightly with flour. You can use tartlet tins if you don't have the a madeleine mould.

  • step 2

    Mix the flour and sugar in a bowl. Put the butter, egg yolk, honey and vanilla into a separate bowl and whisk with a fork to mix. Whisk the two egg whites until stiff. Fold the butter mixture into the dry ingredients until evenly mixed, then fold in the egg whites in two batches using a spatula or large spoon.

  • step 3

    Divide between the prepared moulds and bake for 10-12 mins until golden brown and firm to the touch. Leave to cool in the moulds for a few mins, then turn out and cool on a wire rack. Dust with icing sugar before serving.

Recipe from Good Food magazine, June 2011

Advertisement

Comments, questions and tips (16)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.9 out of 5.32 ratings

susie.p

question

The method says fold the egg whites in with the whisk. Is this correct? I usually fold with a spoon 🤔

21moonmwsNwVcZQ

well done😀

hardpliers

tip

Could use some baking powder.

hpugsley

Lovely, mine took 15 minutes in the oven, really taste the honey, and they look prettier than the picture.

Su51xxs

A star rating of 5 out of 5.

All eaten before cooled.. I managed to nab one before they vanished. Really impressed. Wonder what they taste like cold.. beautiful elegant cakes. Thank you for recipe

njh123321 avatar

njh123321

Nom nom nom that is all! :)

Advertisement
Advertisement
Advertisement