- 2 large eggs
- 1 tbsp honey
- 1 tsp vanilla extract
- 1/3 cup sugar
- finely grated zest of 1 lemon or orange
- 2/3 cup all purpose flour, plus more for molds
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup unsalted butter, melted and warm, plus unmelted for molds
- 2 tbsp milk
**** The ingredients will be listed again @ below ****
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- 2 large eggs
- 1 tbsp honey
- 1 tsp vanilla extract
2. Add in honey and vanilla and mix well.
- 1/3 cup sugar
- finely grated zest of 1 lemon or orange
- 2/3 cup all purpose flour, plus more for molds
- 1 tsp baking powder
- 1/4 tsp sea salt
3. Add sugar, grated zest lemon, flour, baking powder and sea salt. Mix well.
- 1 tsp baking powder
- 1/4 tsp sea salt
3. Add sugar, grated zest lemon, flour, baking powder and sea salt. Mix well.
- 1/2 cup unsalted butter, melted and warm, plus unmelted for molds
- 2 tbsp milk
4. Fold in melted butter until fully incorporated.
5. Stir in milk. Batter should be smooth and shiny.
6. Press a piece of plastic wrap against the surface of the batter; transfer to refrigerator and let chill at least 1 hour and up to 2 days.
7. Butter and flour a large madeleine pan. Spoon batter into madeleine pan; transfer to refrigerator for 1 hour.
8. Place a heavy, large baking sheet in oven; preheat oven to 400 degrees.
9. Place madeleine pan on preheated baking sheet. Bake until golden and big bumps on top spring back when touched, 11 to 13 minutes.
10. Remove pan from oven and immediately release madeleines from pan by rapping pan on counter. If any stick, use a butter knife or fingers to help release. Let cool on a wire rack.
note: this recipe can make by mini donuts maker for 4 mins. But it will be without the crunch outside.
ref: https://www.marthastewart.com/872193/madeleines
