|Prep time||15 minutes|
|Cook time||8 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Melt the butter and make sure the eggs are at room temperature.
Combine 100g of butter with the honey and set aside.
Zest the oranges.
In a bowl, beat the eggs, soft brown sugar and half the orange zest until very pale and fluffy (ribbon stage). The mixture should leave a trail when you draw a figure 8 in the bowl.
Add the orange blossom water, butter and honey mixture, and mix quickly. Remove from the stand mixer.
Finally sift in the flour and baking powder and fold gently to form a smooth batter.
Place the madeleine mix in a piping bag and refrigerate for at least 2 hours – preferably overnight.
Preheat the oven to 200°C, gas mark 6. Generously brush the madeleine moulds with the leftover melted butter.
Pipe the madeleine mixture into each mould, filling it ¾ of the way, and bake for 6-8 minutes. Set aside to cool for a few minutes.
Spread the remaining zest out over a microwavable plate.
Place it in the microwave on a medium setting and heat in 30 second bursts until dried out.
Melt the white chocolate.
Dip one side of each madeleine into the melted chocolate and sprinkle over some of the dehydrated orange zest.
Serve warm dusted with icing sugar.