Madeleines

Ingredients

Butter mixture
115g (1 stick) 95.8%unsalted butter
15g 12.5%dark brown sugar
15g 12.5%honey
Dry
100g 83.3%granulated sugar
120g 100%ap flour
3g (½ tsp) 2.5%kosher salt
4g (1 tsp) 3.3%baking powder
Rest
150g (3) 125%large eggs, room temp
1 —lemon's zest
—room temp butter for the mold

Method

Make the batter

  • melt the butter and sugar in a small sauce pan
  • whisk together the dry ingredients in a medium mixing bowl
  • whisk the eggs into the dry ingredients to make a paste
  • whisk in butter mixture
  • pour into an uncut piping bag (no tip), and scrape bowl with a spatula
  • store the piping bag in the fridge for at least an hour, and up to 3 days

Bake Madeleines

  • preheat oven to 375°F with an upside down sheet tray
  • smear soft butter into molds you're using
  • optionally also dust with flour
  • pipe batter into the molds ~90% full
  • bake at 375°F for 7 minutes, then rotate the tray and bake until done, about 7 more minutes
  • unmold right away onto a wire rack
  • apply lemon glaze to the shell side
  • serve while warm

Notes

For 8 madeleines, make the lemon glaze with 1/2 cup powdered sugar

References