After I reviewed Madeleines: Elegant French Tea Cakes to Bake and Share by Barbara Feldman Morse, for Quirk Books , they have become my latest baking obsession. You can read my review: here.
So, for the parent coffee, I made these Honey-Almond Madeleines (on the left) and Matcha-Maple Madeleines (on the right). The review: these are fantastic!
- 3/4 C organic butter plus some for greasing pan
- 1 C organic granulated sugar
- 2 large eggs, at room temperature
- 1 t pure vanilla extract
- 1 T honey
- 1 C flour (I used a bread flour)
- 1/2 C almond meal or flour
- 1/4 t baking powder
Preheat oven to 325 degrees F. Grease, or butter, your madeleine pan and set aside.
Place your butter and sugar in a saucepan and heat, over medium heat, until the butter is melted and the sugar is blended into the butter.
Let the butter-sugar mixture cool for a few minutes, then spoon it into a large mixing bowl. Whisk in the eggs, extract, and honey. Beat for a full three minutes to incorporate lots of air bubbles into your batter.
Fold in the flour, almond meal, and baking powder with a spatula, taking care not to deflate the batter too much. Using a truffle scoop, or teaspoon, fill the shell molds with batter until almost full.
Remove the pans from the oven and let cool on a wire rack for 3 to 5 minutes. Unmold. You may be able to tap them out; I used a small spatula to ease them out of the molds onto the cooling racks.
If you are interested in purchasing a madeleine pan for yourself, I have included an affiliate link on amazon for your convenience (below). If you are uncomfortable using the affiliate link, feel free to visit amazon on your own and search for "madeleine pan."