Skip to main content

Honey-Almond Madeleines

Thankfully I looked at my calendar before I went to Whole Foods yesterday afternoon; I was reminded that I was scheduled to bring goodies to the parent coffee at school today. So, I decided to whip up some madeleines. Typically I prefer to chop my own nuts, but I picked up some ground almonds as a baking short-cut.

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!


Ingredients
  • 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

Procedure
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.

Bake till the madeleines puff up and the edges are golden. Mine took between 17 and 19 minutes.

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."

  

Comments

  1. The honey almond sound right up my alley. I guess I might have to buy a madeleine pan.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir