Honey-Orange Madeleines
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
45
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 large
Egg1 cup
Honey1
Sugar1.5 tsps
Orange Peel (grated)1 tsp
Vanilla Extract1 cup
All-Purpose FlourDirections:
1
Preheat oven to 400°F
2
Brush madeleine mold with melted butter; dust with flour
3
Combine eggs, honey, 1/4 cup sugar and grated orange peel in bowl of electric mixer
4
Set over saucepan of simmering water (do not let bowl touch water); stir just until lukewarm, about 2 minutes
5
Remove from over water and beat with electric mixer until pale yellow and tripled in volume, about 12 minutes
6
Add orange flower water and vanilla extract
7
On low speed, gradually mix in flour, scraping bowl occasionally
8
Transfer 1/3 of batter to medium bowl
9
Gradually fold 3/4 cup melted butter into batter in medium bowl (do not fold in water at bottom of butter)
10
Gently fold mixture into remaining batter (batter will thicken slightly)
11
Spoon batter into madeleine mold, filling almost to top
12
Bake until cookies are springy to touch, turning pan half-way through cooking, about 10 minutes
13
Invert pan onto rack
14
Gently pry out cookies with knife tip
15
Sprinkle cookies with sugar
16
Wipe out molds, brush with melted butter, dust with flour and repeat with remaining batter
17
Cool completely on rack
18
(Can be prepared 1 day ahead
19
Store in airtight container at room temperature
20
) Preheat oven to 400°F
21
Brush madeleine mold with melted butter; dust with flour
22
Combine eggs, honey, 1/4 cup sugar and grated orange peel in bowl of electric mixer
23
Set over saucepan of simmering water (do not let bowl touch water); stir just until lukewarm, about 2 minutes
24
Remove from over water and beat with electric mixer until pale yellow and tripled in volume, about 12 minutes
25
Add orange flower water and vanilla extract
26
On low speed, gradually mix in flour, scraping bowl occasionally
27
Transfer 1/3 of batter to medium bowl
28
Gradually fold 3/4 cup melted butter into batter in medium bowl (do not fold in water at bottom of butter)
29
Gently fold mixture into remaining batter (batter will thicken slightly)
30
Spoon batter into madeleine mold, filling almost to top
31
Bake until cookies are springy to touch, turning pan half-way through cooking, about 10 minutes
32
Invert pan onto rack
33
Gently pry out cookies with knife tip
34
Sprinkle cookies with sugar
35
Wipe out molds, brush with melted butter, dust with flour and repeat with remaining batter
36
Cool completely on rack
37
(Can be prepared 1 day ahead
38
Store in airtight container at room temperature)