Mānuka Honey and Lemon Madeleines
If you’re looking for a special treat to enjoy at home or with friends, look no further than Tessa Boersma’s Mānuka Honey and Lemon Madeleines.
Tessa was a MasterChef Australia contestant in 2019 and then returned again in 2020 for Back To Win, so we know you are going to absolutely love this recipe! It’s the perfect dessert or sweet treat, and is sweetened with our UMF 5+ Mānuka Honey, which is great for baking and everyday culinary use.
If you want to find more of Tessa’s recipe, check out her Instagram @tessa.boersma!
- 3/4 cup (105 g) Plain flour
- 1/4 tsp Baking powder
- 1/4 tsp Flaked salt
- 2 eggs (X-Large)
- 1/2 cup Comvita UMF 5+ Mānuka Honey
- 115g Unsalted butter, melted and cooled to room temperature
- Zest from 1 lemon
- Prep: 20 minutes
- Cook: 6 minutes
- Makes: 24 Madeleines
Preheat a fan-forced oven to 200 degrees celsius. Place non stick (or buttered and floured) Madeleine pans into the freezer to chill prior to making the mixture.
In a bowl, combine the flour, baking powder, salt and lemon zest. Set aside.
In another bowl, beat the eggs and honey with an electric mixer for about 10 minutes or until it forms a ribbon. With a whisk, gently fold in the dry ingredients. Drizzle in the melted butter while folding. Refrigerate for 30 minutes.
Place mixture into a piping bag and then fill each madeleine cavity three-quarters full.
Bake for about 6 minutes or until the madeleines are lightly golden brown. Remove from the pan and let cool completely. Repeat with the remaining batter.
Serve with some lemon creme fraiche or mascarpone. Enjoy!