i have made madeleines before but they were made differently and did not taste as nice these are so much better. you will never want to use another Madeleine recipe again.
these madeleines are so light and airy this recipe is from the Laduree cookbook and uses lemon zest and honey. i adapted it and used just one lemon and added a blackberry in each one,
i crushed a few blackberries and mixed it with some powdered sugar to drizzle over the top
make the cake batter at least 12 hours before and keep in a lidded container in the fridge
3/4 cups + 1 tbsp granulated sugar (160g)
1 1/3 + 1 tbsp cake flour (175g)
2 tsp baking powder
12 1/2 tbsp butter (180g)
1 2/3 tbsp honey (35g)
using a grater, remove the zest from the lemon, in a large bowl mix the grated zest with the sugar,
in another bowl sift the flour and baking powder together.
in a small pan melt the butter on a low heat.
add the honey in the large bowl with the lemon and sugar, and add the eggs and whip until pale, then sift in the flour and baking powder mixture and fold in, then add the butter mixture and combine.
cover mixture and place in the fridge for at least 12 hours. i made the batter before i went to bed.
the following day
melt 2 tbsp butter and use a pastry brush and butter the moulds, then dust them with flour.
preheat the oven to 200c or 390f
refrigerate the moulds for 15 minutes to allow the butter harden,
fill the moulds with batter, 3/4 to the top, and tap them on the work top to bring any bubbles to the top then press a sliced blackberry into each one and bake for 8-5 minutes.
allow to cool slightly before removing from moulds.
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