Honey and almond come together in a light and spongey madeleine batter to create, in my opinion, one of the most delicious cookies you can make.
This is perhaps one of my all time favorite cookie recipes. Normally when I bake, since there are currently only the two of us, I keep a few cookies for myself and James, and then send the rest with him to work to be devoured and contribute to someone else’s waistline. These cookies are another story though. As soon as they are cool enough to handle, I find myself inhaling them at an alarming rate. I even set them aside covered for James to take with him, and he ate the whole plate before he left for work!
I love the seashell pattern of madeleine pans… not to mention the size is just right for a few bites! I personally like the Gold Touch line of pans from William Sonoma, and have been slowing transitioning all my bakeware, including my madeleine pan. They are nonstick, bake very evenly, and cleanup like a breeze.
Don’t be daunted by the bake time on these cookies… they actually come together in about 10 minutes, and only take 10 minutes to bake. The other two hours are spent in the fridge.
Madeleines need an hour once the batter comes together to chill, and then another hour in the fridge once they are in their molds. Don’t skip this step, as their time in the fridge is crucial for the madeleine batter to rest.
Once the cookies have cooled a bit, turn them out onto a cooling rack to cool completely. Again I got my cooling rack from William Sonoma.
If you have the patience to let them cool completely, sprinkle them with some powdered sugar. If you are like me, then just starting eating and enjoy!
- 4 tablespoons (56.7 grams) unsalted butter, plus melted butter for the pan
- 1 tablespoon honey
- 1/2 teaspoon almond extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 large eggs
- 1/3 cup granulated sugar
- 1 tablespoon packed light-brown sugar
- In a saucepan over low heat, melt the butter, making sure to not let the butter brown.
- Remove the butter from heat, and stir in honey and almond. Let stand until room temperature.
- In a small bowl, whisk together, flour, baking powder, and salt; set aside.
- In a medium bowl, mix the eggs and sugars until combined. Fold in flour mixture, until just combined. Add the cooled butter mixture, and continue to fold until combined. Cover the bowl, and refrigerate until chilled, about 1 hour.
- Brush the madeleine pan with melted butter, and fill each cookie cavity three-quarters full using a spoon or pastry bag. Do not overfill. Refrigerate the prepared pan for 1 hour.
- Preheat oven to 425F with the rack in center.
- Bake the cookies until puffed up, and the edges are golden brown, 7 to 9 minutes.
- Remove from oven and let cool on a wire rack until pan is just cool enough to handle. Invert onto wire rack and serve warm, if possible. If not serving warm, once the madeleines are cool, sift some powdered sugar over the cookies.