Utah Honey Madeleines Recipe
These honey madeleines are a delightful treat with a rich, nutty flavor from the browned butter, and a touch of sweetness from the honey. Light and airy, with a golden exterior and a tender crumb, these madeleines are perfect for a cozy afternoon tea or as a sweet ending to any meal. Dust them with powdered sugar for a beautiful finish that will make them truly irresistible.
— Constant Cookbook
Ingredients
- 1/2 cup unsalted butter, sliced into 1-inch cubes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3 eggs, at room temperature
- 1/2 cup sugar
- 1/2 cup honey (I used local Utah wildflower honey)
- 1/4 cup powdered sugar, for dusting
- 1 full sized Madeleine pan
Instructions
- Heat a heavy-bottomed skillet on medium heat, and add the sliced butter, making sure to whisk frequently to prevent the butter from burning. The melted butter should start to foam up a little bit, and then subside. Watch the butter carefully as lightly browned specks begin to form at the bottom of the pan.
- Once the butter has turned into a lovely light amber color and is emitting a nutty aroma, remove from heat and place on a cool surface to help stop the butter from cooking further and burning. Set aside to cool.
- Combine 1 1/2 cups flour and 1 teaspoon baking powder in a medium bowl, whisking together. Set aside.
- Use an electric mixer with a whisk attachment (or, use a handheld whisk) on medium-high speed to beat together the eggs, sugar, and honey. This should take about 5 minutes, and the mixture should increase in size and become pale in color by the end of the beating process.
- Sift the flour and baking powder mixture over the top of the egg/sugar/honey mixture, before using a rubber spatula to gently fold the flour into the egg/sugar/honey mixture until just combined. There should be one or two flour streaks still in the mixture.
- Once the flour has just been combined into egg/sugar/honey mixture, fold in the cooled browned butter and mix until just combined.
- Cover the batter and refrigerate for about 1 hour or until completely chilled.
- Preheat the oven to 375 (F). Generously butter your madeleine pan, making sure that all the interior surfaces of the shell molds are well buttered. Use a cookie scoop to spoon batter into the molds, filling each only about 2/3s of the way. My pan required about 1 tablespoon of batter per mold.
- Bake for about 12 - 15 minutes until the edges are golden brown. Transfer the pan to a cooling rack for 5 minutes before unmolding the cakes onto a cooling rack.
- Dust the madeleines with powdered sugar just before serving.
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