Wednesday, July 28, 2010

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Honey Madeleines

The love affair with Madeleines continues. These cookies give chocolate chip cookies stiff competition. Chocolate chip cookies will always be my one true cookie love but Madeleines are the worst kind of temptation. I have never met a chocolate chip cookie I don't like, but let's be honest here? There may be a million chocolate chip cookie recipes but, at the end of the day, you still get a chocolate chip cookie. Madeleines, on the other hand, are extremely variable. I have had traditional, white chocolate, dark chocolate, and gingerbread. All of them different and all of them delicious in their own special way.

We can go ahead and continue the hot streak with this cookie and add Honey Madeleines to the list of deliciousness. This cookie had all the essentials of a Madeleine: a beautiful hump, scalloped belly, and dense inside. This particular Madeleine had a very subtle honey flavor and reminded me of pound cake.

Honey Madeleines
Source: Martha Stewart (here)
Makes 12 cookies

4 tablespoons (1/2 stick) unsalted butter, plus melted butter for molds
1 tablespoon honey
1/2 teaspoon pure almond or vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
2 large eggs
1/3 cup granulated sugar
1 tablespoon packed light-brown sugar
Confectioners' sugar, for dusting

In a small saucepan over low heat, melt the butter, being sure to not let the butter brown. Remove from heat, and stir in honey and almond extract (or vanilla extract). Let stand until room temperature. In a small bowl, whisk together, flour, baking powder, and salt; set aside.

In a medium bowl, using a rubber spatula mix the eggs and sugars until combined. Fold in flour mixture, until just combined. Add the cooled butter mixture, and continue to fold until combined. Cover the bowl, and refrigerate until chilled, about 30 minutes.

Preheat oven to 425 degrees; with rack in center. Brush madeleine molds with melted butter; set aside.

Fill each mold three-quarters full, using a spoon or a pastry bag. Do not overfill the molds. Bake until puffed, and the edges are golden brown, 8 to 10 minutes.

Remove from oven and let cool on a wire rack until pan is just cool enough to handle. Invert onto wire rack and serve warm, if possible. If not serving warm, once the madeleines are cool, sift some confectioners' sugar over the seashell side.

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