Ginger madeleines
Item 1 of 1
A remarkable twist on Proust's favourite treats, this madeleine recipe has a surprisingly spicy ginger finish. Pair these madeleines from Shaun Rankin with a cup of tea, use them to garnish a scoop of ice cream, or dip them in chocolate sauce for a decadent treat.
First published in 2015
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Ingredients
Metric
Imperial
- 10g of ground ginger
- 1 vanilla pod
- 150g of caster sugar
- 20g of Demerara sugar
- 180g of strong white flour
- 5g of baking powder
- 180g of butter
- 30g of honey
- 4 medium free-range eggs, whisked in a mixing bowl
SAVE RECIPE
Equipment
- Piping bag and nozzle
- Madeleines tray
Method
1
To begin the madeleines, preheat the oven to 180°C/gas mark 4
2
Split the vanilla pod in two lengthways and scrape out the seeds
- 1 vanilla pod
3
Add the caster sugar, Demerara sugar, flour, baking powder and ginger to a mixing bowl. Whisk to combine
- 150g of caster sugar
- 20g of Demerara sugar
- 180g of strong white flour
- 5g of baking powder
- 10g of ground ginger
4
In a small saucepan, melt the butter over a low heat. Once melted, remove from the heat and add the vanilla seeds
- 180g of butter
5
Fold in the honey to the flour mixture, followed by the eggs, and then slowly add the melted butter. Blend together until just mixed
- 30g of honey
- 4 medium free-range eggs
6
Fill a piping bag with the madeleine mixture. Pipe into a madeleine tray and bake for 9-10 minutes until golden brown. Remove from the tray and serve warm
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