Honey Madeleines
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Martha Stewart Living, October 2003
- Yield Makes 12
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Ingredients
- 4 tablespoons (1/2 stick) unsalted butter, plus melted butter for molds
- 1 tablespoon honey
- 1/2 teaspoon pure almond or vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 large eggs
- 1/3 cup granulated sugar
- 1 tablespoon packed light-brown sugar
- Confectioners' sugar, for dusting
Directions
- In a small saucepan over low heat, melt the butter, being sure to not let the butter brown. Remove from heat, and stir in honey and almond extract (or vanilla extract). Let stand until room temperature. In a small bowl, whisk together, flour, baking powder, and salt; set aside.
- In a medium bowl, using a rubber spatula mix the eggs and sugars until combined. Fold in flour mixture, until just combined. Add the cooled butter mixture, and continue to fold until combined. Cover the bowl, and refrigerate until chilled, about 30 minutes.
- Preheat oven to 425 degrees; with rack in center. Brush madeleine molds with melted butter; set aside.
- Fill each mold three-quarters full, using a spoon or a pastry bag. Do not overfill the molds. Bake until puffed, and the edges are golden brown, 8 to 10 minutes.
- Remove from oven and let cool on a wire rack until pan is just cool enough to handle. Invert onto wire rack and serve warm, if possible. If not serving warm, once the madeleines are cool, sift some confectioners' sugar over the seashell side.
This recipe was well-liked.
Light and tasty.
Recipe only yielded 12 madeleines.
Will make again. Thank you.
:)
an absolutely lovely recipe! my tweaks were to mix the eggs and sugars with a hand mixture for several minutes until frothy and doubled in size. additionally, i baked them for 8 minutes at 400 degrees.
an absolutely lovely recipe! my tweaks were to mix the eggs and sugars with a hand mixture for several minutes until frothy and doubled in size. additionally, i baked them for 8 minutes at 400 degrees.
mine came out close to burnt on the top.. friend of mine said cookies are never baked at 425 degrees..
Are the tops supposed to be on the darker side? I only had mine in for 7 minutes and they were very dark. Problem is the centers were just cooked as well. Any tips on these? They still taste nice though! Do you find dusting the molds with flour rather than coating in melted butter would be better?
Most madeline recipes ask to beat the eggs until their double in volume. In this recipe they just want you to mix the egg till combined. Is this right?
the taste delicious!: I've made them several times and always got the best compliment food-wise: they disappeared inmediately!
The easiest Madeleine I've ever made and my guests all said it was the best Madeleine they had ever had!