Classic French Madeleines
Auckland French bistro Touquet give us their recipe for these perfectly moist and light citrus sponges.
Best eaten fresh from the oven, madeleines are delicious served with tea or coffee. The mixture can be made a day in advance and baked half an hour before serving. This recipe replaces some of the sugar with Manuka honey which reduces the sweetness and gives them a richer flavour.
120g butter melted
2 eggs
75g caster sugar
20g Manuka honey
120g high grade flour
5g baking powder
Zest of one lemon
100ml milk
Madeleine moulds, generously greased and dusted with a little flour
Preheat the oven to 190°
Melt the butter and cool to room temperature. Whisk the eggs, sugar and honey until light and fluffy, and then sift the flour and baking powder and fold into the egg mixture. Add the lemon zest and melted butter, and mix in the milk until combined. Place the mixture in the fridge for 15 minutes and then spoon into the madeleine moulds. Bake for ten minutes or until golden, and then cool on a wire rack.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.