I had to wait a while before I could make this delectable treats. It all started when I saw the recipe in my Martha Stewart Living magazine. I tore it out and put it in my "want to make" recipe pile. But...I realized that I need a Madeleine pan to make them.
So, for Christmas, I asked and received the pan from my Mom. (Thanks, Mom!) I recently made the recipe and was pleased with the results - although, I wasn't quite sure what Madeleines were beforehand. My opinion is that they are little cakes and not cookies. Try them and see for yourself. I found the recipe here.
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.
- 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.