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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Coarse salt
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 2 tablespoons packed light-brown sugar
- 2 sticks unsalted butter, melted, plus more, softened, for pans
- 1 tablespoon plus 1 teaspoon honey
- 3/4 teaspoon pure vanilla extract
- Confectioners' sugar, for dusting
Details
Servings 32
Preparation
Step 1
1. Whisk together flour, baking powder, and 3/4 teaspoon salt in a medium bowl.
2. Whisk together eggs and granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes. Sift flour mixture over top in 2 additions, folding in after each addition. Fold in melted butter in 2 additions, then honey and vanilla. Refrigerate, covered, for at least 2 hours.
3. Preheat oven to 350 degrees F. Let batter stand at room temperature for 10 minutes. Generously butter 2 standard-size madeleine pans using a pastry brush. Transfer batter to a pastry bag, and snip tip to create a 1/2-inch opening.
4. Pipe some batter into molds, filling each about 3/4 full. Bake on middle rack until pale gold, 8 to 11 minutes. Immediately shake madeleines out. Wash and rebutter molds. Repeat with remaining batter. Dust baked madeleines with confectioners' sugar.
NOTE: Madeleine batter can be refrigerated for up to 2 days. Madeleines are best the day they are made, but they can be stored in an airtight container at room temperature for up to 2 days.
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