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Buttermint madeleines

Buttermint madeleines

Edd Kimber

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Serves 8

A little effort

Prep: 10 mins

Cook: 15 mins

plus chilling

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To get that buttery flavour into these madeleines, the butter is browned for toasty, warm notes. The madeleines are then finished with a white chocolate shell

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Try Edd Kimber's buttermint madeleines, then try his devil's food cake, lemon and lime tart, brown butter blueberry and oat milk chocolate blondies or black and white tahini cookies.

Buttermint madeleines recipe

Ingredients

Nutrition

MADELEINES

65g unsalted butter

diced, plus extra softened for the mould
50g caster sugar
1 tbsp honey
1 egg
¼ tsp vanilla bean paste
¼ tsp peppermint extract
65g plain flour
½ tsp baking powder
pinch of fine sea salt

COATING

100g white chocolate

melted
10g coconut oil

Nutrition: per serving

kcal213
fat13g
saturates8g
carbs22g
sugars16g
fibre0.3g
protein3g
salt0.2g

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Method

step 1

Cook the butter in a small pan over a low-medium heat until browned. Pour into a small heatproof bowl and mix with 10ml of hot water.
step 2

Whisk together the sugar, honey, egg, vanilla and peppermint in a large bowl – you’re not adding lots of air, you just want a homogenous mixture. Add the flour, baking powder and salt, and whisk until smooth. Pour in the browned butter mixture and stir until smooth and fully combined. Cover and chill for at least 1 hr. Meanwhile, put a non-stick madeleine mould or non-stick muffin tin in the freezer.
step 3

Heat the oven to 210C/190C fan/gas 6½. Brush the chilled mould with a little softened butter. Spoon or pipe the batter into the holes and bake for 10 mins until the madeleines have formed a hump and are lightly golden. Cool in the pan for a few minutes then turn out onto a wire rack to cool completely. Clean the mould.
step 4

For the coating, mix together the ingredients (if using a muffin tin you can skip the coconut oil – simply spoon the melted chocolate on top of the madeleines and let it drip down the sides). Spoon into the holes of the mould, return the madeleines to the mould, pressing them into the chocolate mixture. Put in the freezer for 10-15 mins until the chocolate has set – at thispoint the madeleines should easily release from the mould. The chocolate will soften as the madeleines defrost but they’ll retain the shine and design from the mould. Best served the day they’re made.

More Edd Kimber recipes

Edd Kimber's recipe for strawberry and cream hand pies

Authors

Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin

Edd KimberBaking columnist

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