Madeleines with Miso Caramel
I find the miso caramel a bit confusing, I think because when you go to taste it you expect pure caramel, but then you are greeted with some savoury umami notes and you aren’t too sure what’s going on. Then you keep going back for more because you are not sure if you like it or not, and before you know it, you’ve eaten all the madeleines and all the miso caramel!
Madeleines with Miso Caramel
Print RecipeIngredients
- 100g unsalted butter, melted, plus extra to brush
- 1 tsp runny honey
- 100g pure icing sugar, sifted, plus extra to dust
- 40g plain flour, sifted, plus extra to dust
- 40g almond meal
- 3 eggwhites
MISO CARAMEL
- 180ml pure (thin) cream
- 175g store bought caramel
- 30g white (shiro) miso
Instructions
- For the miso caramel, place all ingredients in a small saucepan over medium-low heat. Bring to a gentle simmer and cook, whisking continuously, for 8-10 minutes until combined and thickened.
- Place the butter and honey in a small saucepan over low heat and cook, stirring continuously, until melted and combined. Set aside to cool to room temperature. Place the icing sugar, flour and almond meal in a large bowl and stir with a whisk to combine. Add the eggwhites and butter mixture and stir to combine. Rest batter at room temperature for 2 hours.
- Preheat oven to 180°C. Grease a 12-hole madeleine pan with butter and dust with extra flour, shaking off any excess.
- Divide the rested batter among holes so they are about three-quarters full. Bake for 12-14 minutes until the centre springs back when pressed. Cool in pan for 10 minutes, then turn out on a wire rack until cooled completely. Serve with miso caramel.
Madeleines with Miso Caramel