Almond and Honey Madeleines | James Beard Foundation
Most distinctive about these cookies, which date back to the court of King Stanislas Leszczynski in the early 1700s, is their shape. They must be baked in madeleine pans, sheets with shell-shaped...
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Cooking tools:
- Madeleine pan
- Stand mixer
- Food processor
- Sifter
- Microplane
- Pastry brush
- Cooling rack
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Saucepan
- Fork
- Oven
Ingredients
- 2 1/2 cups flour
- 1 1/2 cups powdered sugar
- 1/2 teaspoon salt
- 1 cup blanched almonds, chopped fine (by hand or in a food processor)
- 6 eggs
- 4 egg yolks
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2/3 cup (about 1 1/3 sticks) salted butter, melted and cooled
- 4 tablespoons honey
- Additional 1/4 cup (1/2 stick) unsalted butter, softened
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