This recipe makes 10 – 12 large madeleines. Recipe adapted from Le Cordon Bleu “Pastry School: 100 step-by-step recipes”. Ingredients 2 free range eggs (M) 65 g caster sugar 20 g honey 30 ml semi-skimmed milk 100 g plain flour 1 tsp baking powder 100 g unsalted butter, melted Preparation Preheat the oven to 200 °C. In a bowl whisk (manually) the eggs and sugar, and add the honey. Pour in half of the milk and whisk until combined. Add the sifted flour and baking powder and the remaining milk, mix well. Add in the melted butter and mix well until combined. Refrigerate the mixture for 30 min. Grease and…
