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Madeleines
Preparation info
- Makes:
2 Dozen
Cookies - Difficulty
Easy
Appears in
Published 2011
The honey flavor is my favorite part of these spongy, cakey desserts. You do need the traditional pan to make them—kitchen stores sell inexpensive small ones, so make the investment. As you would if baking a cake, be sure to check that the centers are fully cooked before removing them from the oven.
Ingredients
¾ cup 4 ½ cup
Method
- Melt the butter and let it cool slightly. Combine the eggs, sugar, honey, and vanilla together and whisk until the mixture is thick and foamy.
- Sift the flour, baking powder, and salt over the egg mixture and carefully fold it in with a rubber spatula. Add the melted butter and fold that in gently, too. Cover the batter and refrigerate at least 8 hours.