Honey Madeleines
Honey Madeleines from Simply French by Patricia Wells and Joël Robuchon (I rarely make a recipe without improvising, but this one is perfect in my mind and needs no changes.)
Ingredients
- unsalted butter softened, for greasing the pans
- 13 Tbsp unsalted butter
- 1 2/3 cups confectioners’ sugar
- 1/2 cup plus 1 tablespoon all-purpose flour
- 1/2 cup finely ground almonds almond meal
- 6 large egg whites
- 1 Tbsp strong-flavored honey
- 1 tsp pure vanilla extract
- 2 lemons, zested optional
Instructions
To Make the Madeleines
- In a saucepan heat the butter over medium-high heat. It will bubble,
- then foam and finally the solids in the butter will brown and smell nutty.
- Strain the browned butter into a bowl and allow it to cool. It shouldn’t be solid, but no longer hot.
- Sift together the sugar, flour and almond meal.
- Beat the egg whites until foamy, but still very soft, so they run off the beater when it is lifted. Whisk in the dry ingredients. Add the brown butter, honey and vanilla. If you want a lemon scented cake, then stir in the zest.
- Place the batter into a container, cover and chill for at least 2 hours, but this can be done a day or two ahead.
To Bake
- Preheat the oven to 375°F.
- Generously grease the pan with butter. (I highly recommend getting a Nonstick Madeleine Pan).
- Fill the pans about 3/4 of the way with the chilled batter. This may require you to wet your finger tips to spread the sticky batter evenly in the pan.
- Bake the cakes for about 18 minutes or until they are golden brown on the edges and pale, but firm on the top.
- The cakes will dome on the top and that is part of their signature look.
- Dust with a little confectioners’ sugar and serve warm or allow to cool.