Honey and Spice Madeleines

2007-04-07

Honey and Spice Madeleines
 
Recipe from In the Sweet Kitchen by Regan Daley
Notes: The spices (cinnamon, nutmeg, allspice, white pepper) and honey (Dutchman's Gold Summer Blossom) are the flavourings for this classic French cookie. I bought the madeleine tins from Design & Realisation. I noticed this recipe calls for a hot oven (425°F) while all the other recipes I have use a more moderate temperature. The little sponge cakes baked in the minimum time and were quite brown on the edges. No problems with removal, as I made sure to butter and flour the pans. The cakes were a little too sweet, but that is due to the particular honey I used I'm sure. My tasters all detected the subtle spicing, but it wasn't too overwhelming. A nice first experiment.

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