YangYang Cooking: Madeleines

The beauty of this recipe is that you can prepare batter the day before, and you only need 10 minutes to bake it. So it is perfect to bake after dinner and serve it warm.

Ingredients

All purpose flour - 3/4 cup

Baking powder - 1 tsp

Salt - 1/2 tsp

Large eggs - 2

Granulated sugar - 1/2 cup

Honey - 1 TBSP

Finely grated lemon or orange zest - 2 tsp

Unsalted butter - 6 TBSP (warm, melted)

Powdered sugar for coating

Makes 12 large or 5 dozen mini.

I bought the 12-cake regular Madeleine pan from Amazon.

Steps

1. Whisk flour, baking powder and salt in a small bowl.

2. Whisk eggs, sugar, honey, and lemon or orange zest in a medium bowl until smooth. I put this in stand mixer, and beat it until it turns pale yellow.

3. Whisk dry ingredients in wet ingredients until just incorporated, then whisk in warm melted unsalted butter until smooth.

4. Transfer batter to a pastry bag or Ziploc bag and chill at least 1 hour, or overnight.

5. Preheat oven to 400°F

6. Lightly coat a 12-cake regular Madeleine pan or three 20-cake mini Madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess.

7. Snap a corner off bag and pipe batter into pan, you may have a little batter left over.

8. Bake until edge are golden brown and centers are puffed and lightly spring back when gently pressed, about 8-10 minutes for regular pan, and 5 minutes for mini.