The HONEY MADELEINES are delightful little cakes, soft and fragrant, that can make any moment of the day special, bringing a smile and truly exceptional tastiness. There’s no need to call on Marcel Proust to define their scent; if these cakes opened the path to memories of good things for the great French writer, there must be a reason…
The recipe I suggest is a small variation that replaces white sugar with honey and brown sugar, making the batter even more aromatic and indulgent while preserving the lightness that characterizes these delicate shell-shaped cakes (or little boats, as I pictured them as a child).
Don’t worry about the recipe’s nobility: despite being a classic of French pastry, these sweets are really quick and easy to make, within everyone’s reach, especially if you follow the step-by-step photo recipe presented here.
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- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Portions: 16 madeleines
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons
- Energy 87.60 (Kcal)
- Carbohydrates 9.14 (g) of which sugars 5.15 (g)
- Proteins 1.51 (g)
- Fat 5.25 (g) of which saturated 3.27 (g)of which unsaturated 1.95 (g)
- Fibers 0.13 (g)
- Sodium 10.15 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs (medium, at room temperature)
- 2 tbsp wildflower honey (liquid)
- 6 tbsp butter (melted)
- 2/3 cup all-purpose flour
- 1 3/4 tsp baking powder for cakes
- 3 tbsp light brown sugar
- lemon zest
YOU’LL NEED FOR THE HONEY MADELEINES
- 2 Molds for madeleines
- 2 Bowls
- Electric whisks
- 1 Spatula
- 1 Sieve
PREPARATION HONEY MADELEINES
The preparation of the HONEY MADELEINES is very easy and very quick.
First, melt the butter in a bain-marie or in the microwave and let it cool slightly.
Meanwhile, place the sifted flour and baking powder in a bowl, add the brown sugar and mix.
In another bowl put the eggs at room temperature with the honey (you can use whichever honey you prefer). Beat everything with an electric whisk for about 5 minutes until you obtain a light and fluffy mixture.
Add the dry ingredients, the untreated lemon zest and the melted butter. Gently fold everything together with a spatula, being careful not to deflate the mixture.
Butter and flour the madeleine molds, fill each cavity almost to the top (I used about 3 teaspoons of batter per cavity) and bake in a preheated, conventional oven at 374°F for 10 minutes.
Remove the honey madeleines from the oven, let them rest for 2 minutes and then unmold them. To help them release, tap the mold lightly on a surface and they will come out on their own.
Let them cool and serve dusted with powdered sugar.
TIPS
To prevent the flour from sticking to the madeleines during baking, place the buttered and floured pans in the freezer for 10 minutes before pouring in the batter.
