Madeleines with nut butter and coffee icing

Madeleines with nut butter and coffee icing

Total: 1 hr 30 min. | Active: 20 min.
vegetarian
Nutritional value / piece: 166 kcal
, Fat: 7 g
, Carbohydrate: 24 g
, Protein: 2 g
There are certain desserts that are legendary – because of their shape, their unmistakable flavour, but also because their baking method is feared. Madeleines tick all of these boxes and we're often too daunted to make them ourselves. In reality, however, and with a few little tricks, we can also make these amazing desserts at home – and I'll explain how. For starters, you'll need a cast iron baking tin like the one in the picture. It's enough to grease it with butter – please don't use flour! This way you'll have no problems removing the madeleines from the tin. Many recipes recommend allowing the batter to stand in the fridge prior to baking – the subsequent shock of the heat in the oven is what creates the classic dome shape. You can do this if you like, but it's not necessary. Final tip: Fill the tin no more than half full. This kind of batter rises, so it's important not to overfill the tin, even if it doesn't look enough. Now you're ready to make your own madeleines at home!

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Batter

125 g butter
40 g blossom honey
50 g sugar
2 eggs
1 pinch salt
100 g white flour
1 tsp baking powder

Icing

225 g icing sugar
1 pinch vanilla sugar
½ dl coffee, hot
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Utensils

For a madeleine tray with 16 holes, greased

How it's done

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Batter

Melt the butter in a small pan and simmer until it turns nut-coloured. Add the honey, mix, remove the pan from the heat, allow the mixture to cool slightly. Place the eggs, sugar and salt in a bowl, mix using the whisk on a mixer until the mixture becomes lighter in colour. Add the butter and honey mixture, continue to mix until the mixture is light and frothy. Combine the flour and baking powder, mix into the batter. Transfer the batter to the prepared tin.

Bake

Approx. 10 mins. in an oven preheated to 170 °C (convection). Remove, allow to cool slightly in the tin for approx. 10 mins. Remove the madeleines from the tin, leave to cool on a rack.

Icing

Mix the icing sugar, vanilla sugar and coffee, dip the flat side of the madeleines in the icing, allow the excess icing to drip off, place the madeleines on a baking tray lined with baking paper, leave to dry for approx. 1 hr.

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