Tuesday, August 25, 2009

Honey Madeleines

Just bought a brand new silicone Madeleine pan. I was dying to try out this recipe I read on Confessions of a tart. These Madeleines were surprisingly easy to make. They were so fluffy with a nice hint of honey, hubby and I just ate them warm as they came straight out of the oven. They tasted kind of like Japanese baby castellas, so hubby requested that next time I fill them with custard somehow. But these little cakes were wonderful just as they were.
Once Upon A Tart
borrowed from Confessions of a Tart
(makes 12 full sized Madeleines or 24 minis)

3/4 cup all purpose flour
4 tbsp butter (plus more for buttering pan)
2 eggs, room temperature
1/3 cup granulated sugar
1 tbsp brown sugar
1 tbsp honey (I prefer to use dark, fragrant honey)
1 tsp vanilla or almond extract
1 tsp baking powder
pinch of salt

In a small saucepan or microwave, melt the 4 tbsp of butter (some people like to brown it, but I haven't tried that yet). Stir in honey and extract. Let cool to room temperature.

While the butter/honey/extract is cooling, whisk the flour, baking powder and salt together in a small bowl. For full disclosure, I have to tell you that for the best, the tenderest cookies, what you really need to do is sift the dry ingredients together, and possibly sift them twice (but if you are short on time or patience, or you are me, whisking is just fine).

Break the two eggs into a large bowl and add the sugars. Now, this part is really important - whip the eggs on a high speed for at least 3 minutes -- possibly as much as 5 -- until they are thick and light in color, and fall in a dense ribbon when you lift your beater out of the bowl. This is what gives Madeleines their airy texture, so don't skimp on the whipping.

With a rubber spatula, gently fold the dry ingredients into the eggs, being really careful not to deflate the eggs and mixing only until the flour disappears. Then, being just as careful, fold in the cooled butter/honey/extract mixture. I do this by pouring it down the side of the bowl and then swirling it around with the spatula until the texture is uniform.

Press a piece of plastic wrap against the surface to prevent a skin from forming and refrigerate for 30 minutes.

Turn the oven to 400F and brush your Madeleine pan with softened or melted butter. Brush it well - the worst is to be stuck prying your beautiful little cakes from the pan because you didn't butter it enough. Fill the molds about 3/4 of the way - don't worry, they will spread and rise as they bake. Bake until the Madeleines rise and the edges are browned. In practice, it's usually about 10-12 minutes for full sized cakes or 8-10 for minis. Please watch carefully because even 30 seconds extra makes a difference with these.

Take out the pan and tap it lightly on the counter to unmold the cakes and then carefully pry them out of the molds (I use a dull butter knife to help me there), arrange on plate and dust with confectioner's sugar. Usually, Madeleines should be eaten the same day they are made, but these were still totally awesome the next day.


Jordan Gilman said...

Awesome recipes.

Irene said...

How funny, my husband said the same thing about filling them with cream! :) These look so so good!

Leslie said...

I have been wanting to buy one of those pans..Looks yummy and cute. They might be dangerous..I might pop 3,4,5 or 6 of these little babies in my mouth

VeggieGirl said...

I've always wanted a Madeleine pan. Those look delish!!

Chow and Chatter said...

wow I love these

Kitchen Goddess said...

They look fabulous, what a yummy recipe :)


Nita Adriany said...

those look hard to make I guess you need the pan!

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