These cake-like cookies are perfect with a cup of tea. Madeleine pans are available at cookware stores.
Ingredients
Makes about 24
Special Equipment
Step 1
Preheat oven to 350°F. Butter each madeleine mold in pan and dust with flour, tapping out excess. Melt 9 tablespoons unsalted butter in medium skillet over medium heat. Cook until butter turns golden brown, stirring often, 3 to 4 minutes. Set browned butter aside.
Step 2
Using electric mixer, beat egg whites, sugar, all purpose flour, and almond flour in medium bowl until mixture is blended and smooth. Place honey in small microwave-safe bowl. Heat just to warm, 5 to 10 seconds. Beat honey into batter. Add browned butter; beat to blend. Spoon 1 tablespoon batter into each prepared madeleine mold.
Step 3
Bake madeleines until tops are just dry and tester inserted into center comes out clean, about 12 minutes. Cool 5 minutes. Gently tap madeleines out of molds. Place on rack to cool slightly.
Step 4
To prepare additional madeleines, wash pan and cool completely. Butter and flour molds and fill as directed above. Serve madeleines warm.
Nutrition Per Serving
Leave a Review
Reviews (16)
Back to TopPerfect. Did not use the lavender honey since I couldn't find any, but I'm not a lavender fan anyway. Loved the crispness with the butter I am sure. With this recipe, I was wishing I had a second pan for madeleines. Easy and yummy.
BethAlane
Nevada
12/18/2013
In response to the previous reviewer, LClarke, I tried mine with self-rising flour instead of all-purpose flour and they rose nicely. I tested the self-rising flour becase I saw it used in another madeleine recipe. Good Luck!
Anonymous
San Jose, CA
10/3/2011
I think these are very good, but I didn't give them 4 forks because they are too sweet. Also, they didn't have a very pronounced "bump" that are typical of Madeleines. I'm not sure what changes would make the bump appear. I will try them again with less sugar. Very easy to make (especially since I have almond flour handy).
LClark1
Santa Monica, CA
12/13/2010
I agree with the reviewer above that these were really sweet - too sweet for me. But the texture was just right! I tried another recipe with whole eggs and flour... and decided to come back to this one. Anyone have any suggestions for how to tweak the recipe to use less powdered sugar? Also, what do you all think about adding some orange zest?
Anonymous
new orleans
12/6/2010
Thank you for this delicious recipe ! It is perfect for a snack with friends. I aslo tested a recipe from Lenôtre, a famous French pastry Chef. It is a vanilla and honey recipe you can find on http://www.bestoffrenchfood.com/recip es/1124-vanilla-and-honey-madeleine- lenotre-recipe.html. Bon appétit !
gladyska
11/20/2010
I made these cake like cookies with my granddaughter and they were wonderful. It was extremely easy and quick to make. Since my granddaughter is 10, it was a perfect recipe for her to learn.
Ronni2
Long Island, NY
11/11/2010
Absolutely delicious! I used lavender honey but couldn't taste the lavender very much. I think next time, I might just add a pinch of salt. I did a batch with the metal pan and a batch with the silicone pan. I liked the metal pan more as the ridges came out more distinct.
silviakwok
10/30/2010
The texture is great, but it's VERY sweet (there is more powdered sugar than flour and almond meal combined!) and the lavender honey aromas don't come out as much as I expected. The madeleines stuck in the pan and had to be peeled out; this may be my fault because I buttered but didn't flour the mold before putting the batter in.
karakallen
San Francisco, CA
8/19/2010
These were wonderful! I used wildflower honey, because I couldn't find any lavendar honey, even at a so-called Provencal market in Chicago. I then made it a never ending quest, and found some at a reasonable price in the Borough Market while on trip to London. I'll try it again.
tobynana
Woodstock, VT
8/13/2010
These Madeleines were great. Very simple to make. I, too, ground up some almonds and that was fine. I halved the recipe and it yielded about 40 mini Madeleines that were devoured by my family. Cooking time was about 6 minutes. I will definitely try again. I think I will try the full sized ones next time.
lisac100
Calgary
8/8/2010
These were absolutely delicious, and such an easy recipe. I could not find lavender honey, so I substituted acacia honey. I made these wonderful fluffy cookies one weekend night, and my husband and I consumed both batches by the next afternoon. I found myself craving them all week, so I made them again.
violetkris
Boston, MA
5/23/2010
Fantastic flavor! If you haven't had Lavender Honey before, it does make a HUGE difference. Unfortunately, it is also pretty expensive, as in $16 for a 7 oz jar. I use Mitica Wild Lavender Honey. Super floral, delicious in tea! I serve these at brunches!
ElleRoss
Houston, TX
4/13/2010
Pretty good! My only problem was that the madeleines had a slightly hard honey edge and I had a bit of trouble with them sticking to the pan the first time around.
UncreativeMe
3/28/2010
I found this recipe better than the others which use whole eggs and flour. I too could not find the lavender honey and used orange blossom in one batch and a high end honey in the other. I didn't taste a difference. This is a great treat and easy to make.
falansmith
West Bloomfield, Mi
3/7/2010
These were very easy to make, and they had excellent texture and flavor. I used wildflower honey. I also used blanched almonds, which I finely ground in my mini-Cuisinart, instead of the almond meal.
ktsooy
Richmond, VA
2/14/2010
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