Share citrus-scented Orange Blossom Honey Madeleines over a pot of tea. These light sponge-cake cookies—mentioned famously in Marcel Proust’s early twentieth-century novel [amazon_textlink asin=’B07L7YFDJ6′ text=’Remembrance of Things Past’ template=’ProductLink’ store=’hoffmanmedia-20′ marketplace=’US’ link_id=’d521829b-6536-4756-8ac9-aa3d5c9b7c61′]—are best enjoyed warm from the oven.
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup orange blossom honey
- 2 large eggs
- 1 egg white
- 1 tablespoon grated orange zest
- ½ teaspoon vanilla extract
- Garnish: confectioners’ sugar
- Preheat oven to 325˚. Spray 2 (12-well) madeleine pans with baking spray with flour.
- In a medium bowl, whisk flour, baking powder, ginger, and salt.
- In a separate medium bowl, beat butter with a mixer at medium speed until creamy. Gradually add honey, and beat until smooth. Add eggs, 1 at a time, and egg white, beating well after each addition. Add orange zest and vanilla extract, beating until combined. Reduce mixer speed to low, and gradually add flour mixture to butter mixture, beating until incorporated.
- Spoon batter by heaping tablespoons into each well of prepared pans. Bake for 12 to 15 minutes; transfer to wire racks, and let cool in pans for 5 minutes. Remove from pans, and let cool completely. Garnish with a dusting of confectioners’ sugar, if desired. Store in an airtight container for up to 3 days.
For more recipes from the heart of France, see “Pâtisserie Delights” in the French Cooking & Entertaining 2019 issue, available on newsstands and at Victoriamag.com.