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| Nonstick Madeleine Pan (photo from Williams-Sonoma |
Honey Madeleines
Recipe courtesy
Williams-Sonoma website
6 Tablespoons (3/4 stick) unsalted butter, at room
temperature, plus more for brushing
¾ cup all-purpose
flour
1 teaspoon baking
powder
3 eggs
½ cup sugar
1 Tablespoon honey
Grated zest of 1
lemon
1 teaspoon vanilla extract
In a small saucepan over medium heat, melt the butter until
it starts to brown and gives off a nutty aroma, about 3 minutes. Transfer to a
small heatproof bowl and let cool.
Sift together the flour and baking powder; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until pale yellow and thick, about 2 minutes. Add the sugar and honey and beat until thick, about 5 minutes.
Reduce the speed to low. Gradually add the flour mixture, then the lemon zest, vanilla and melted butter and beat until well blended. Cover the bowl with plastic wrap and let stand for 1 hour.
Preheat an oven to 375ºF. Butter and flour a madeleine pan.
Whisk the batter briefly. Fill each prepared madeleine well three-fourths full of batter. Bake until the madeleines are golden brown, 10 to 12 minutes.
Immediately invert the pan onto a wire rack and remove the madeleines, using a toothpick to gently loosen them, if needed. Let the pan cool completely, then repeat with more butter, flour and the remaining batter.
Sift together the flour and baking powder; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until pale yellow and thick, about 2 minutes. Add the sugar and honey and beat until thick, about 5 minutes.
Reduce the speed to low. Gradually add the flour mixture, then the lemon zest, vanilla and melted butter and beat until well blended. Cover the bowl with plastic wrap and let stand for 1 hour.
Preheat an oven to 375ºF. Butter and flour a madeleine pan.
Whisk the batter briefly. Fill each prepared madeleine well three-fourths full of batter. Bake until the madeleines are golden brown, 10 to 12 minutes.
Immediately invert the pan onto a wire rack and remove the madeleines, using a toothpick to gently loosen them, if needed. Let the pan cool completely, then repeat with more butter, flour and the remaining batter.
Makes about 24 madeleines.
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| Madeleine batter |
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| Batter filled 3/4 of the way |
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| I love how these pans look! |
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| Photos by JoJo |
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