Chocolate Chip Madeleines
Servings Prep Time
12madelienes 15minutes
Cook Time
10minutes
Servings Prep Time
12madelienes 15minutes
Cook Time
10minutes
Instructions
  1. Preheat the oven to 240C/220C fan/gas 9*. Grease a Madeleine tin with some butter.
  2. Whisk the eggs with the sugar, honey, vanilla and salt in a large bowl for 5-8 minutes until very pale and at least doubled in volume, using an electric whisk. Sift over and fold in the flour and baking powder, then the melted butter and chocolate chips. Cover and chill for an hour or two, or overnight.
  3. Give the chilled mixture a good stir and fill the moulds by three quarters with a heaped teaspoon.
  4. Place the cakes in the oven, immediately turn the temperature down to 220C/200C fan/gas 7 and bake for 4 minutes. Then turn the oven down to 190C/170C fan/gas 5 and continue baking for another 3-5 minutes until domed and risen in the centre, the mixture is set and the edge of each cake is golden.
  5. Run a knife around the edge of each one. These are lovely eaten slightly warm, but good for a couple of days thereafter if stored in an airtight container. Dust with icing sugar before serving if wished.
Recipe Notes

*You could use milk or white chocolate chips or you could use some small cut up bits of fruit.

**I’ll admit I think gas mark 9 is way to high and I was proven right even though it is turned down once the cakes go in the oven. I had left over mixture so with the second batch, I didn’t put the oven back to gas mark 9 but put it on gas mark 7 then did turn it down to five