Daniel Boulud's Madeleines
Classic French madeleines with a delicate citrus twist, featuring light and fluffy shell-shaped cakes made with melted butter, citrus zest, and honey. These elegant tea cakes are deliciously buttery with perfectly golden edges.
Ingredients
- •¾ cup all-purpose flour
- •1 teaspoon baking powder
- •½ teaspoon kosher salt
- •2 whole large eggs
- •⅓ cup granulated sugar
- •1 tablespoon light brown sugar
- •1 tablespoon honey
- •2 teaspoons finely grated lemon or orange zest
- •6 tablespoons warm melted unsalted butter
- •1 piece madeleine pan
Cooking Instructions
- 1.
Whisk 3/4 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoons kosher salt in a small bowl.
3 min
- 2.
Whisk 2 large eggs, 1/3 cup granulated sugar, 1 tablespoon light brown sugar, 1 tablespoon honey, and 2 teaspoons finely grated lemon or orange zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in 6 tablespoons warm melted unsalted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
70 min
- 3.
Preheat oven to 400°. 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. Snip end off pastry bag (or 1 corner of resealable plastic bag) and pipe batter into pan, filling two-thirds full (you may have a little batter left over).
15 min
- 4.
Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 8-10 minutes for regular cakes and 5 minutes for mini.
10 min
- 5.
Tap pan against counter to release madeleines. Dust with powdered sugar and serve while still warm.
5 min
