Serves 6
195 min
Orange-Blossom-Honey Madeleines
Recipe GLPRf43c97516a2839
Delicate, shell-shaped French cake cookies infused with the delicate floral notes of orange blossom honey and bright orange zest. These tender madeleines are light and moist, perfect enjoyed warm on their own or paired with a light dessert accompaniment. The batter requires chilling before baking to develop its characteristic flavor and tender crumb.
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Ingredients
¾ cup All-purpose flour
½ teaspoon Baking powder
⅛ teaspoon Kosher salt
2 Large eggs
⅓ cup Sugar
2 tablespoons Orange blossom honey
2 teaspoons Vanilla extract
½ teaspoon Orange zest, finely grated
5 tablespoons Unsalted butter, melted and cooled, plus more for molds
Directions
Sift together the all-purpose flour, baking powder, and kosher salt in a medium bowl; set aside. In a large bowl, use an electric mixer to beat the eggs and sugar on medium speed until the mixture becomes pale yellow and thick, approximately 4 minutes. Add the orange blossom honey, vanilla extract, and orange zest to the egg mixture, and beat until well combined. Gently fold the dry ingredients into the egg mixture using a rubber spatula until just incorporated. Add the 5 tablespoons of melted and cooled butter, and gently fold until the batter is uniform. Press plastic wrap directly onto the surface of the batter to prevent a skin from forming, and refrigerate for at least 3 hours until chilled and ready to bake. (The batter can be prepared up to 1 day ahead and kept refrigerated.)
Position a rack in the center of the oven and preheat to 400°F. Lightly brush the madeleine molds with butter, coating each cavity evenly. Place the madeleine pan on a baking sheet. Spoon approximately 1 scant tablespoon of chilled batter into each mold, filling them about three-quarters full. Bake for approximately 10 minutes, until the madeleines are golden brown around the edges and a wooden pick or cake tester inserted into the center of one comes out clean.
Remove the baking sheet from the oven. Immediately invert the madeleine pan and gently tap or knock the madeleines out onto a wire rack. Serve warm, either on their own as a delicate treat or alongside a light accompaniment such as tea or coffee.
