Madeleines
These little sweet treats are not quite cookies and not quite cakes. Easy to make and hard to keep in stock.
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.
Tried this recipe?Let us know how it was!