The recipe is also a good base for any number of flavors. If using a nonstick pan, which heats up faster than a traditional one, go by the shorter baking time in step 4. Click here for 21-century variations on the classic.
- Total Time:
- Yield: Makes 32 (or 160 mini)
Photography: Tara Donne
Source: Martha Stewart Living, September 2011
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Coarse salt
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 2 tablespoons packed light-brown sugar
- 2 sticks unsalted butter, melted, plus more, softened, for pans
- 1 tablespoon plus 1 teaspoon honey
- 3/4 teaspoon pure vanilla extract
- Confectioners' sugar, for dusting
Whisk together flour, baking powder, and 3/4 teaspoon salt in a medium bowl.
Whisk together eggs and granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes. Sift flour mixture over top in 2 additions, folding in after each addition. Fold in melted butter in 2 additions, then honey and vanilla. Refrigerate, covered, for at least 2 hours.
Preheat oven to 350 degrees. Let batter stand at room temperature for 10 minutes. Generously butter 2 standard-size or 2 mini nonstick or aluminum madeleine pans using a pastry brush.
Transfer batter to a pastry bag, and snip tip to create a 1/2-inch opening. Pipe some batter into molds, filling each about three-quarters full. Bake on middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for mini madeleines). Immediately shake madeleines out. Wash and rebutter molds. Repeat with remaining batter. Dust baked madeleines with confectioners' sugar.