For 60 madeleines, you will need:
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Resting : 50 min.
Cooking : 20 min.
Start to finish : 1 hour 31 min.
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Per madeleines : 0.08 €
Note : These prices are only approximate. Read more...
Step by step recipe:
Melt 200 g butter over medium heat, remove froth which forms and discard.
After a few minutes, when butter stops boiling and gives off the smell of hazelnuts, remove from heat and pour into a bowl to stop cooking.
Add 80 g ground almonds and mix.
Beat 6 egg whites about one minute, just until they become slightly frothy, not like for meringue.
Add the mix of flour, sugar and almonds to the beaten egg-whites, beat again to mix.
Add the melted butter and beat again to mix thoroughly.
Add melted chocolate, 1 tablespoon honey, and beat again to mix thoroughly.
Refrigerate mixture for 30 minutes.
Pour mixture into moulds, using a forcing bag (easier) or a tablespoon, then put back in fridge for 30 minutes.
Preheat oven to 150°C ou 302°F and cook for about 20 minutes.
Turn out onto a wire rack to cool. Serve at room temperature (not too warm).
Source:From Joël Robuchon.
Last modified on: October 13th 2010