The trick to these light and airy French madeleines from Paris-based baker, blogger and author David Lebovitz, a.k.a., The Pastry God, is letting the batter rest and adding a touch of honey. They'll turn out perfectly golden brown with a crisp crust on the outside and a tender, moist crumb in the center--totally irresistible.
The classic cookies can stand on their own as a sweet afternoon snack or dessert, but in the summer we like to invite some ripe strawberries and softly whipped cream to the party.
Read more about madeleines at "Perfect Madeleines: Baking with David Lebovitz."
Recipe adapted from "My Paris Kitchen" by David Lebovitz
Yield: 16 individual cakes
Prep Time: 1 hour, plus resting time
Cook Time: 20 minutes, plus resting time
Total Time: 1 hour and 20 minutes
For the Madeleines:
2 large eggs, at room temperature
½ cup granulated sugar
1 cup all-purpose flour
1½ teaspoon baking powder
½ teaspoon salt
½ teaspoon vanilla extract
10 tablespoons unsalted butter
1 tablespoon honey
1. Make the madeleines: Place the eggs in a bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed, adding the sugar a little at a time, until all the sugar is incorporated. Turn the mixer to high and whisk until the eggs have doubled in volume, 3 to 5 minutes.
2. Remove the bowl from the stand mixer and stir in the flour, baking powder, salt and vanilla extract. Cover the bowl and allow to rest for at least 30 minutes and up to an hour.
3. Meanwhile, melt the butter in a small saucepan over medium heat. (Remove and reserve 2 tablespoons of the butter for brushing the pans.) Add the honey and cook, stirring until smooth, about 1 minute more. Remove from the heat and allow to cool, about 30 minutes.
4. Stir the butter and honey mixture (rewarm to liquefy if necessary) into the batter until smooth. Cover the batter and allow to rest for an additional 30 minutes or up to an hour.
5. To make the madeleines, preheat oven to 400°. In 2 madeleine molds, brush 16 indentations with the remaining 2 tablespoons melted butter. Using a tablespoon, fill each indentation in the molds three-quarters full with batter. Tap the pan on the counter to distribute the batter evenly. Bake until deep golden brown, about 8 to 10 minutes. Remove from the oven, allow to cool for 30 seconds, and then tip them out onto a cooling rack.
6. Serve the madeleines with the whipped cream and strawberries.
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