Recipe: Honey-Spiced Madeleines

Recipe: Honey-Spiced Madeleines

I’m a huge fan of Dorie Greenspan’s recipes. So when I came across one that sounded just perfect for this Christmas — do-ahead but still festive — I jumped. Her Honey-Spiced Madeleines, found in Around My French Table, also have just the right lovely warm spices to make you think it’s Christmas: ginger, cinnamon and cloves. A real winner, indeed.

Honey-Spiced Madeleines

By Dorie Greenspan in Around My French Table. 

Makes 12 large or more than 36 mini madeleines

3/4 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves (or a little less, if you prefer)
Pinch of salt
Pinch of freshly ground black pepper
1/3 cup sugar
Grated zest of 1/2 orange
2 large eggs, at room temperature
2 tablespoons honey
1 teaspoon pure vanilla extract
6 tablespoons (3 ounces) unsalted butter, melted and cooled

Whisk together the flour, baking powder, spices, salt and pepper and keep at hand.

Working in a mixer bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and fragrant. Fit the mixer with the whisk attachment (you can make this batter easily with a handheld mixer or just a whisk, if you prefer), add the eggs to the bowl and beat until the mixture is light, fluffy and thickened, about 2 minutes; beat in the honey, then the vanilla. Switch to a rubber spatula and very gently fold in the dry ingredients followed by the melted butter. You may use the batter now, but it’s better if you can give it a little rest. Press a piece of plastic wrap against the surface of the batter and chill for 3 hours or, if you have the time, overnight. (For real convenience, you can spoon the batter into buttered-and-floured madeleine molds, cover, chill, then bake the cookies directly from the fridge. See below for instructions on prepping the pans.)

Getting ready to bake: Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds (or 36 mini-molds), dust the insides with flour and tap out the excess. If you have a nonstick madeleine mold, butter and flour it or give it a light coating of vegetable cooking spray. (If your pan is silicone, you can leave it as is.) Place the pan on a baking sheet.

Spoon the batter into the molds, filling each one. Bake the large madeleines for 11 to 13 minutes and the minis for 8 to 10 minutes, or until the madeleines are golden and the tops spring back when prodded gently. Remove the pan from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just-warm or room temperature.

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