When the sun is out, all we want to do is sit outside, drink wine and eat madeleines, so we created this recipe so you can join in on the fun.
So to go with our beautiful Grapefruit Gin Fizz, a light refreshing gin based spritz, we made these delicate madeleines flavoured with grapefruit and a hint of honey. You may have noticed that we’ve gone a little madeleine mad recently as we posted these savoury garlic and parmesan madeleines just a couple of weeks ago! Or if you love sticking to the tradional sweet variety then there’s also these light and delicious earl grey and lavender madeleines we made last year if you like things a little more botanical.
To ensure you achieve a light and risen madeleine it is essential to rest your batter! We only rested ours for 20-30mins for these, which worked well, however leaving the batter for longer is only more beneficial. This also makes this an excellent quick bake you can whip up whenever, even the day before! Simply mix your batter and keep it in the fridge for a few hours or over night, spoon into your greased tins and pop in the oven for 10mins – a great way to impress your family and friends when they’re visiting. (or to impress yourself when you’re hungry…)
Untraditionally, we have decided to brush our madeleines with a grapefruit and honey syrup, although madeleines are light enough we wanted to add a bit more flavour this way and to keep them moist and fresh for longer than 24 hours. The grapefruit syrup really bought a lot of life and flavour to these madeleines, mouth watering-ly moist and the zing of the grapefruit, it was impossible to only eat one! It’s safe to say the first batch of 12 didn’t last very long, fortunately the recipe makes enough for 2 trays, so another batch had to go in the oven right away…
Remember, if you don’t have a madeleine tray you don’t have to miss out on the fun! You can just use a muffin tray instead, they won’t be the traditional scalloped shape but they will still be just as delicous (we promise).
- 100g caster sugar
- 2 eggs
- 100g butter, melted
- 100g plain flour
- 1tsp baking powder
- 1/2 grapefruit, zest & juice
- 1/2 grapefruit juice
- 1 tsp honey
- For the syrup, bring the grapefruit juice and honey to a boil, set aside till needed
- Lightly grease the madeleine tray with a small amount of butter, followed by a dusting of flour, knock out any excess flour
- Whisk together the sugar and eggs until light and fluffy
- Gently whisk in the rest of the ingredients till combined, leave to stand for at least 25mins
- Pour the batter evenly between the madeleine tray, bake at 200c for 10mins
- Transfer to a wire rack to cool and brush lightly with the syrup