Sunday, February 10, 2013

Brown Sugar Honey Madeleines

I've posted a couple of different madeleine recipes on this blog so far, and they've all been good, but this recipe takes the cake, literally! I was looking for a simple recipe that wouldn't take too long to make, that I could snack on with my coffee. After browsing through a handful of recipes I decided on this one due to the additions of brown sugar and honey, as well as plenty of melted butter. And let me tell you, the butter definitely shines through. These madeleines were so light and buttery, with just the right amount of sweetness from the three different kinds of sugar. One little cake is perfect for me to satisfy my cake craving for the afternoon, and the perfect accompaniment to a cup of coffee.

The batter for these madeleines whips up in just a few minutes. The batter does need to rest in the fridge for at least 30 minutes, but that's not too bad. By the time you're done cleaning up and getting your coffee ready you can pop these puppies into the oven and have freshly baked mini cakes in just a few minutes. That's the beauty about madeleines, you get to eat cake without feeling guilty because they are so small and light. The batter can stay in the fridge for up to 2 days as well, so you can mix it up in advance if needed. Very versatile, and very yummy!

Brown Sugar and Honey Madeleines
Adapted from Di's Kitchen Notebook
  • 2/3 cup (90 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 6 tablespoons (75 grams) granulated sugar
  • 1 tablespoon (13 grams) packed light brown sugar
  • 1/8 teaspoon vanilla extract
  • 6 tablespoons (85 grams) unsalted butter, melted and cooled
  • 1 teaspoon honey (I substituted golden syrup)
  • powdered sugar, for dusting
Whisk together the flour, baking powder, and salt.

In a medium bowl, whisk together the eggs and sugars until smooth. Whisk in the dry ingredients, followed by the vanilla. Gently whisk in the melted butter, and finally, the honey. You'll have a thick, smooth, shiny batter. Press a piece of plastic wrap against the surface of the batter and refrigerate for at least 30 minutes or up to 2 days.

Center a rack in the oven and preheat the oven to 425 degrees F. Generously butter madeleine pan, dust the insides with flour and tap out the excess.

Fill each madeleine mold with about a teaspoon of batter; the molds should be about three-quarters full. Don't worry about leveling the batter--it will do it by itself in the oven.

Bake the cookies for 8 to 10 minutes, or until they are puffed and golden brown around the edges. Remove the pan from the oven and either serve the madeleines immediately or put them on a rack to cool.

Repeat with any remaining batter, making certain to cool and rebutter and flour or respray the pan(s).

Just before serving, dust the madeleines with confectioner's sugar. Makes around 18-20 madeleines.

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