The Secret Swiss Madelaine Recipe

Hi Everyone,

Madeleine’s are one of those things we all believe to be tricky to bake. In fact I was one of them – having tried and failed in the past. However last week I was lucky enough to have lunch cooked for me by the famous Swiss Michelin Star Chef Laurent Eperon.

He made us wonderful honey flavoured madeleines for dessert and was even kind enough to verbally share his recipe with me. I listened carefully, made note of all the tips and tricks and voila managed to bake my very own delicious madeleines for the very fist time.

They didn’t last very long at all – far too yummy to keep.

So keep on reading for “The Secret Swiss Madelaine Recipe”

The Secret Swiss Madelaine Recipe

You do need a madelaine tin which needs to be generously buttered and then sprinkled with flour to ensure your madeleine’s won’t stick after baking.

Ingredients:

• 240g Butter
• 80g Icing sugar
• 80g Flour
• 80g Ground peeled almonds
• 3 Tbsp Honey
• Pinch of salt
• 6 Large egg whites

Recipe:

Melt butter in frying pan until it browns a little and then set aside to cool-

Mix dry ingredients together.

Gently beat the egg whites a little with a fork.

Add, egg, butter and honey to the dry ingredients and mix together.

Pour mixture into a plastic container with a lid and leave in the fridge for at least 12 hours.

Note: you can make the mixture 2 days ahead of time if you like.

Baking:

Preheat oven to 190°c

Generously butter and then sprinkle your madeleine tin with flour to ensure your madeleine’s won’t stick after baking.

Spoon the mixture into each Madeline mould.

Bake for approximately 15 minutes.

Tip the madeleines out of the tin after about 5 minutes cooling – it is easier to remove them whilst still warm and they taste best when eaten warm.