If you have made the Burnt Orange Ice Cream I put up here last week, you may be wondering what to do with all the egg whites that were left over. By a stroke of serendipity these gorgeously crispy and chewy spiced Madeleines not only go perfectly with the ice cream, they will also provide a use for your egg whites.
RECIPE makes 24
225g ground almonds
125g plain flour
200g golden caster sugar
350g unsalted butter, softened
150g runny honey
300g egg whites
1/4 tsp Chinese 5-Spice
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground star anise
the finely grated zest of a large orange
the finely grated zest of a large lemon
Mix the ground almonds, flour, sugar and spices in a large bowl, mix together thoroughly, then add the honey, butter and citrus zest and beat together well.
In a separate bowl, whisk the egg whites until fully aerated and at least doubled in size.
Take a large spoonful of the whisked egg white and fold through the batter, to loosen it. Now add the remainder of the egg white and carefully fold it through the loosened batter, taking care not to lose all the air in the egg. Put in the fridge for 20 minutes while you heat the oven to 180C/ gas 4 (if you can avoid it, don’t use a fan oven as it cooks too quickly).
If you have them, lightly grease some Madeleine moulds, then scatter a light dusting of plain flour over them. If you don’t have Madeleine moulds then just use small bun trays.
Carefully pour the mixture into your moulds, not too much in each as they will spread out and rise.
Bake for around 15 minutes, when the tops will be golden and a skewer inserted will come out clean. Leave to cool in the tray for five minutes then turn out onto a wire rack to cool completely.
These freeze particularly well, so if 24 seems a few too many then save some for a picnic.