Name: Madeleines
Prep time: 15 min
Cook time: 10 min
Total time: 85 min
Ingredients: 1 tsp Baking Powder; 1/2 tsp Salt; 3/4 cup All Purpose Flour (plus more for dusting); 2 large Eggs; 1/3 cup Granulated Sugar; 1 tbsp Light Brown sugar; 1 tbsp Honey; 2 tsp finely grated lemon zest (or Orange Zest); 1 tsp Vanilla paste* ((if you have. If not, any good quality vanilla)); 6 tbsp (¾ stick) Unsalted Butter (melted and warm); Nonstick Vegetable Oil Spray (or softened butter); Powdered Sugar

Madeleines a Classic French Recipe that are Easy to Make

Many people shy away from French cooking and desserts because they seem to complicated. However, the reality is many recipes are quick and easy to make including these classic madeleines. Baked off fresh right before serving is best and easy to do. This recipe is courtesy of Daniel Boulud, but I added a little vanilla. I love vanilla… and I think it makes it just that much tastier. I found this recipe made 22-24 regular size madeleines.

Madeleines

These little sweet treats are not quite cookies and not quite cakes. Easy to make and hard to keep in stock.

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Prep Time 15 mins

Cook Time 10 mins

Total Time 1 hr 25 mins

Course Dessert

Cuisine French

Servings regular size pieces

Ingredients

1 tsp Baking Powder
1/2 tsp Salt
3/4 cup All Purpose Flour plus more for dusting
2 large Eggs
1/3 cup Granulated Sugar
1 tbsp Light Brown sugar
1 tbsp Honey
2 tsp finely grated lemon zest or Orange Zest
1 tsp Vanilla paste* (if you have. If not, any good quality vanilla)
6 tbsp (¾ stick) Unsalted Butter melted and warm
Nonstick Vegetable Oil Spray or softened butter
Powdered Sugar

Instructions

Whisk baking powder, salt and flour in a small bowl.
Whisk eggs, granulated sugar, light brown sugar, honey and lemon zest in a medium bowl until smooth.
Whisk in dry ingredients until just incorporated, then whisk in melted butter until smooth.
Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
Preheat oven to 400°.
Lightly coat madeleine pans with nonstick vegetable oil spray (or soft butter) and dust with flour, tapping out excess.
Snip end off pastry bag (or 1 corner of resealable bag) and pipe batter into each mold, filling two-thirds full.
Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 5 minutes for mini and 8−10 minutes for regular cakes.
Tap pan against counter to release madeleines.
Dust with powdered sugar and serve warm.

Notes

Special Equipment: Three 20-cake mini madeleine pans or two 12-cake regular madeleine pans

* Vanilla paste is essentially a small jar of scraped-out vanilla pod, so you get the benefit and potency of fresh vanilla with a pretty speckled end product.

Batter can be made 1 day ahead and kept chilled until you are ready to bake.

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Madeleines a Classic French Recipe that are Easy to Make