Honey Rosemary Madeleines

Madeleines were my first introduction to what I suppose could be called “gourmet” baking. But in my opinion, they’re far from gourmet – they’re just tasty cake batter parceled out into nicely-controlled portions. The only gourmet aspect is the madeleines tin which, admittedly, can be expensive.

I love making madeleines, as it is a constant challenge to bake them just right. They make people smile. And they taste good!

So when I saw that someone had searched for ‘honey and rosemary madeleines’ on my other blog, I thought, What a great idea. I must make those …now.

I adapted a previous recipe of mine, this time adding in a decent amount of honey and some ground-up Spanish rosemary. They turned out fantastic.

Honey Rosemary Madeleines [original recipe]

Makes 12 madeleines

Note: If you don’t have a madeleines tin, use any small tartlet or mini/small muffin tin.

You will need:

1/2 c. unsalted butter
1/3 c. +2 tbsp flour
1 1/2 tbsp honey
1/4 c. +1 tbsp almonds
1/2 tsp rosemary
1/3 c. sugar
2 eggs
Pinch salt

Directions:

Melt butter and brush ~1/2 tbsp into madeleine tins. Cool one minute, then sprinkle flour into each mold. Tap in each direction to evenly coat, then tap out extra. Set aside.

Add honey to remaining butter.

Grind almonds and rosemary in a food processor. Transfer to a medium bowl, add flour and sugar, and whisk to combine.

In a large bowl, whisk eggs and salt for two to three minutes until well-frothed. Whisk in half of flour mixture, then butter/honey mixture. Switch to a spatula, and fold in the remaining flour mixture.

Transfer batter into a pastry bag, making sure that the tip is large enough to allow almond chunks to pass through. Pipe batter into tin, making sure not to overfill: 3/4 full should be plenty. If you’re lazy, carefully spoon the batter into the tin – this time around, I spooned. I had a teensy bit of batter left over that I quickly mowed down.

Chill tin in the fridge for one to two hours.

Preheat oven to 350 F. Bake tins for 8 – 14 minutes, rotating once. A nonstick tin would take 8-10 minutes to bake, and a tin tin may take 12-14 minutes. Watch your madeleines bake carefully. When the edges turn golden brown, and the center bumps appear cooked (the change is noticeable if you watch them bake), remove pan from the oven. Invert onto a cooling rack, or pry out with a spoon or knife.

Let cool. Dust with powdered sugar, if desired. Or as I did, make a honey glaze with small amounts of powdered sugar, honey, and milk. Only a splash of each provides enough glaze for all 12 madeleines. These are best eaten the day they are made – they grow sticky with time. Store well-wrapped for up to three days at the longest – but c’mon, the recipe only makes 12. Why wouldn’t you finish these within an hour or two tops?

Other madeleines recipes to try:

Pumpkin Spice Madeleines
Rose Water and Grenadine Madeleines

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