advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Honey Madeleines

  • Yield: Makes 12
Honey Madeleines

Source: Martha Stewart Living, October 2003

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

  1. 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.

  2. 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.

  3. Preheat oven to 425 degrees; with rack in center. Brush madeleine molds with melted butter; set aside.

  4. 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.

  5. 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.

Reviews (8)

  • Sandra7824 10 Oct, 2012

    This recipe was well-liked.
    Light and tasty.
    Recipe only yielded 12 madeleines.
    Will make again. Thank you.
    :)

  • EMontgomery 17 Mar, 2010

    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.

  • EMontgomery 17 Mar, 2010

    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.

  • mspiggy103008 10 Dec, 2008

    mine came out close to burnt on the top.. friend of mine said cookies are never baked at 425 degrees..

  • funtobake 5 Apr, 2008

    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?

  • jameela 10 Mar, 2008

    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?

  • Cocinando_en_BCN 9 Mar, 2008

    the taste delicious!: I've made them several times and always got the best compliment food-wise: they disappeared inmediately!

  • katstar 6 Jan, 2008

    The easiest Madeleine I've ever made and my guests all said it was the best Madeleine they had ever had!

Related Topics