Lemon Madeleines With Raspberry Sauce & Whipped Cream

1. 1

   Grease madeleleine tins and set in the freezer. Heat the oven 400u00b0F/200u00b0C.

2. 2

   Sift together the flour and baking powder. Melt the butter, and stir in the sugar and honey.

3. 3

   Lightly beat the eggs, and temper them into the butter mixture.

4. 4

   Whisk into the flour to make a smooth batter (don't over whisk as this will make the madeleine doughy instead of light and airy).

5. 5

   Pour into the moulds and bake until the cakes are puffed up, golden around the edges and cooked through, 10 to 12 minutes, without opening the door during cooking.

6. 6

   Serve with seedless raspberry sauce (with a couple of tbsp of Grand Marnier) and unsweetened whipped cream! YUM!

* Per serving · 4 servings · Values may vary.

No additional tips available.