Friday, December 30, 2011

Honey Madeleines

I also had a chance to use my new madeleine pans today. I found a Honey Madeleine recipe on Williams-Sonoma website and since I was testing out both the pans and the recipe, I only made one batch (which gave me 20 madeleines). I was pretty happy with both, and will definitely be testing out more recipes in these pans soon!

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.

Makes about 24 madeleines.

Madeleine batter

Batter filled 3/4 of the way

I love how these pans look!




Photos by JoJo

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