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Honey Lemon Madeleines

 

Makes about 18 madeleines

 

Thoroughly grease a madeleine mold with butter. If the madeleine mold is a traditional metal mold, brush mold with melted butter, freeze mold for 5 minutes, then butter it a second time. Traditional molds tend to yield a more delicious, crispy-edged madeleine.

In a bowl, sift together:

1 cup all-purpose flour

½ teaspoon baking powder

In another bowl, combine:

½ cup sugar

½ cup butter, melted

1 tablespoon brown sugar

1 tablespoon honey

Zest of 1 lemon

2 eggs

1 egg yolk

Whisk until smooth, 1–2 minutes. Slowly add the flour mixture and continue whisking for 1 minute. Place the dough in a covered container and chill for 2–24 hours.

Preheat oven to 400°F.

Spoon large walnut-sized lumps of batter into the buttered molds. Bake until the edges of the madeleines are starting to pull away from the sides of the molds and each madeleine is golden brown and nicely puffed, 8–10 minutes. Carefully remove the madeleines from the molds and cool on a wire rack.

Sprinkle with:

Sifted confectioners’ sugar

Best served warm from the oven.

 

Madeleines may be stored in an airtight container for 2–3 days.