This recipe yields about 24 madeleines. PREP time includes chill time.
Prep Time50 minutesmins
Cook Time15 minutesmins
Total Time1 hourhr5 minutesmins
Course: Brunch or Dessert
Cuisine: French
Keyword: madeleine, Madeleine cookies, Madeleines, petite madeleine
Equipment
Madeleine Pan
Ingredients
non-stick baking spray to grease the pan or butter
1cup plus 2 tablespoonsall-purpose flour
1/2 teaspoonbaking powder
pinchsalt
2/3cup plus 1 tablespoonunsalted butter
1/2 cup plus 2 tablespoonsgranulated white sugar
1tablespoon brown sugar
1tablespoonhoney
Zest of 1 lemon
4large eggs
Instructions
Grease your madeleine baking pan with baking spray or butter and set in the freezer. Additionally, you can lightly dust the pan with some flour (after the butter) as well, knocking out the excess. Freeze for at least 30 minutes. Preheat your oven 400 degrees F.
Sift together the flour, baking powder and salt. In a small saucepan melt the butter, and stir in the sugars, honey and lemon zest. Lightly beat the eggs, and temper them into the butter mixture. Whisk into the flour mixture to make a smooth batter. Remove your baking pan from the freezer and pour the batter into the molds and bake until the cakes are puffed up, golden around the edges and cooked through, for 10 to 12 minutes.