Look for madeleine molds at local cooking-supply stores.
Martha Stewart Living, June 2002
Yield Makes 24 large cookies
- 1/2 cup unsalted butter, melted and cooled, plus more for molds
- 2 large eggs, lightly beaten
- 1/3 cup honey
- 1/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon freshly ground pepper
- 1 pinch ground cloves
- Confectioners' sugar
- Brush two nonstick trays of twelve madeleine molds each with melted butter to coat; set aside.
- In a medium heatproof bowl, whisk together eggs, honey, and granulated sugar. Place the bowl over a saucepan of simmering water, and whisk until just warm to the touch. Remove, and beat using a handheld electric mixer on medium speed until mixture has doubled in volume, about 8 minutes. Beat in vanilla.
- In a small bowl, sift together flour, baking powder, salt, ginger, cinnamon, allspice, pepper, and cloves. Gently fold flour mixture into the batter in three additions. Add melted butter, and gently fold it in. Cover the bowl with plastic wrap, and set aside at room temperature for 30 minutes.
- Preheat oven to 400 degrees. Fill prepared molds three-quarters full. Using a small offset spatula, smooth the batter so that it's even with the surface of the molds.
- Bake until golden brown, 8 to 10 minutes. Immediately invert pans over a wire cooling rack, and let the madeleines cool slightly, shell side up. Dust with confectioners' sugar. Serve slightly warm or at room temperature.
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