I’m not going to lie to you – this recipe will use most of your kitchen equipment and is a bit time consuming (it’s a French recipe)… but the result is totally worth it. These madeleines are a combination of browned butter, honey, lemon zest and almond meal, which make an incredibly rich cake that’s soft on the inside, crisp on the outside. I usually grind 1 1/2 cups of almonds to make other variations of this delicious recipe. Check back for Chocolate and Honey madeleine recipes. It’s very important to chill the batter in the tins for at least one hour – this will result in the characteristic little “bump” on top of the cookies.
butter and flour for the tins
13 tbsp unsalted butter
1 2/3 cups confectioners sugar
1/2 cup plus 1 tbsp all-purpose flour
1/2 cup finely ground unblanched almonds
6 large egg whites
1 tbsp honey
grated zest of 2 lemons
1/4 cup of freshly squeezed lemon juice
With a brush, evenly coat madeleine molds with butter, making sure to get all the indentations. Dust lightly with flour. Shake out excess flour and set aside.
In a saucepan heat the butter over medium-high heat. It will bubble, then foam and finally the solids in the butter will brown and smell nutty. Set aside to cool.
Sift the sugar and flour into a bowl. Stir in the ground almonds.
In the bowl of an electric mixer, whisk the egg whites until frothy. Add the almond mixture and whisk until thoroughly combined. Add the cooled brown butter, honey, lemon zest and lemon juice; whisk to blend.
Spoon batter into prepared molds and refrigerate for at least one hour.
Preheat oven to 375 degrees F. Place tins in the oven and bake until madeleines are light golden and springy to the touch – about 12-15 minutes. Remove from oven and unmold immediately. Transfer to a rack to cool.
yield: about 24 madeleines
recipe adapted from Simply French: Patricia Wells presents the cuisine of Joel Robuchon