Raspberry and White Chocolate Madeleines
- 2 eggs
- 75g caster sugar
- 2 tsp dark brown sugar
- A pinch of sea salt
- 90g plain flour, plus extra for dusting
- 1 tsp baking powder
- A few drops of vanilla extract (optional)
- 90g unsalted butter, melted and cooled, plus extra for greasing
- 1 tbsp clear honey
- 50g white chocolate, cut into small pieces
- 50g raspberries, quartered
- Icing sugar, for dusting
You will need:
2 x 12-hole mini madeleine tins
Piping bag fitted with a medium plain nozzle
Combine the eggs, caster and brown sugars and salt in a bowl. Work lightly with a spatula until light in colour. In a separate bowl, sift together the flour and baking powder and fold gently into the egg mixture with the vanilla extract, if using. Do not overwork the mixture.
Add the cooled melted butter and honey mix, then cover the bowl with cling film and leave at room temperature for 30 minutes.
Preheat the oven to 200°C (gas 6). Grease and flour the insides of 20 – 24 of the moulds in the madeleine tins, making sure you get into all the little crannies.
Spoon the madeleine mixture into the piping bag, then pipe the mixture into the prepared tins. Poke a small piece of white chocolate and a raspberry quarter into each one.
Bake for about 5 minutes or until the centres are risen. Do not overcook or they will be too dry. Leave the madeleines to cool in the tins for a couple of minutes, then turn them out on to a wire rack and dust with a little icing sugar. Serve these quickly to enjoy them at their best.