My perfect Honey madeleines
If you like cookies. You like madeleines. Madeleines are French cookies. But not really your usual cookies. They are little light pillows soft cookies baked in a shell like pan. They need to be eaten as soon as they are baked. The genius French pastry chefs Dominique Ansel now located in NYC, London and Tokyo, was smart enough to propose madeleines baked to order and served warm with a light dusting of powdered sugar.
This cookie is my family’s favorite. First with my father,then my son, daughter and husband. I like to make the madeleine batter the night before and bake them in the morning for breakfast. The scent is amazing in the kitchen and is a good way to make you rise and shine and sit at the dining table and eat some freshly baked madeleines.
These are honey-vanilla madeleines. Honey make them supersoft and moist. Even if they are better eaten freshly baked this recipe made my madeleines good for more than 24 hours.
Voila my recipe! enjoy!
Perfect Honey Madeleines
- 7 egg yolk
- ½ cup melted salted butter
- 1 cup all purpose flour
- 1 Tbsp honey
- 6 Tbsp sugar
- 1 tsp vanilla extract
- 1 Tbsp whole milk
- 1 tsp baking powder
- Pinch of salt
- Preheat oven to 365 F.
- Butter and flour 12 madeleine molds; set aside.
- Melt butter and let cool to room temperature
- In a large bowl beat eggs with sugar to make a very fluffy mixture. Add honey, vanilla, milk, flour, baking powder, pinch of salt. Then pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into ¾ molds; it will raise slightly above tops.
- Bake 10-12 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip
- Use the tip of a plastic knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with powder sugar..enjoy.
Bon Appetit mes Amis!
