Having a madeleine pan since Halloween last year I felt it was finally time to check this off my list of things I have mastered in the baking world, I didn’t want just a plain madeleine but I wanted something simple due to the point that honestly I have never tasted or seen a madeleine in person and have only seen them in photos online, in cookbooks or on cooking competition shows.
The best tip I can give you though while cooking madeleines is use shortening and I’m not talking about in your recipe. Many recipes call for you to butter and flour your madeleine pan, or sometimes even just simply spraying baking spray on it. I will tell you though that none of those always work, there are going to be one or two madeleines that will probably stick, there always ends up being that one. Spreading shortening over the pan like you would butter makes the madeleines just slide out after a minute or two of cooling.
- 2/3 cups unsalted butter
- 3 eggs
- 1/4 cup brown sugar
- 1/3 heaping cup of white sugar
- 2/3 cups all purpose flour
- 1 teaspoon baking powder
- 1 tablespoon heaping of honey*
- Shortening, enough to grease the medeleine pan
- Melt butter in microwave or in a small saucepan
- In a large bowl, or in the bowl of a mixer whisk together the eggs and the sugars until the mixture is thick (about 2-3 minutes)
- Add the flour, baking powder and mix. Add the honey and melted butter. mix until everything is well incorporated and the batter is a thick consistency
- Leave the batter to rest in the fridge for at the least one hour (incorpates the honey flavour into the mix and cools down the butter and makes it ready for baking)
- Preheat oven to 500 degrees fahrenheit
- Generously grease the madeleine pan with the shortening
- Place a generous tablespoon of batter or use a piping bag
- Place the tray in the oven and turn down the temperature to 450 fahrenheit
- Bake until the madeleines have risen and are lightly golden on top, for a large pan like I used its about 7-10 minutes.
- Once madeleines are cooked, pull out the pan, let cool for a few minutes and remove cakes from molds, and place on a cooling rack lined with parchment paper.
*The better the honey quality the better the flavour
*Spray your tablespoon with a baking spray before pouring the honey into the tablespoon so the honey comes out easier and easier to clean.