I had been craving madelines for a bit. So, I was really happy to see this recipe in My Paris Kitchen! Warning: These madelines are insanely delicious! Be sure that you have at least two hours to make this recipe as it needs rising time. You will need a madeline pan. Don’t fill the madeline pan too much, or the madelines will become misshapen. Okay! Here we go.
(Makes 16 individual teacakes)
1. In the bowl of a stand maker fitted with the whip attachment,
cream together the eggs and sugar on high speed until doubled
in volume, 3 to 5 minutes.
3.While the batter is resting, melt the butter and honey in a small saucepan. Remove from the heat and cool to room temperature, about 1 hour.
4. Dribble the butter and honey mixture (rewarm slightly, if necessary, to liquefy it) into the batter, stirring until the batter is smooth, cover and let the batter rest for 1 hour more.
5. To bake the madeleines, preheat the oven to 400F.
In two madeleine molds, brush 16 indentations with melted
6. Fill each indentation in the molds three-quarters full with batter
and the molds on the counter to level the batter. Bake the madeleines for 9 to 10 minutes, until they spring back lightly when you touch them in the center.