Recipes

Honey Madeleines

Hello Honey Madeleines! These French butter cake cookies are delicate and delicious! They are swarming with BC all natural, unpasteurized honey! Pair them with your favourite tea or coffee.

A couple of weeks ago, I visited the Mt. Lehman Craft and Farmers Market in Abbotsford, and I found the best tasting honey! Phoebe Creek Farm Honey is made in small batches and only shared with family and friends, but a few jars were made available for sale to the public on this market day. Best market find ever!

I love to support local, and I’m always amazed at the quality and variety of foods and crafts available at our local markets. And this fresh honey is no exception. It’s perfect to use in my Honey Madeleines recipe.

Here’s What You’ll Need

  • 3/4 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup honey
  • 1/2 cup butter, melted
  • confectioners’ sugar

How To Make Honey Madeleines

  1. In a bowl, combine the flour, baking powder and salt. Set aside.
  2. In another bowl, beat the eggs and honey with a whisk for about 5 minutes. Using the whisk, gently fold in the dry ingredients. Add the melted butter slowly while folding. Refrigerate for 1 hour.
  3. Preheat oven to 400 degrees F. Spray non-stick cooking spray into a small bowl, then using a pastry brush, brush a 16-well madeleine pan with the non-stick cooking spray. Set aside.
  4. Remove batter from refrigerator and fill each well three-quarters full with batter using a small stainless steel ice cream scoop.
  5. Bake for 6 to 7 minutes or until the madeleines are lightly golden brown on the edges and rounded on top.
  6. Remove from the pan and let cool completely. Dust cookies with confectioners’ sugar.

Don’t spread or bang the pan to even the batter. Instead, let gravity do the spreading for you. Also, use a steel warp-resistant non-stick Madeleine baking pan for best results.

Madeleines are known for their beautiful and distinct scalloped shell shape. And for that famous bump on top, make sure to chill the batter for at least 1 hour before baking.

Once cooled, you can sprinkle confectioners’ sugar on top or dip in melted chocolate.

Honey Madeleines are best enjoyed right after baking!

I think Fraser Valley bees make the best honey! BC Buzz Honey and Campbell’s Gold Honey Farm & Meadery are two of the many honey farms based in the Fraser Valley that you can visit to purchase honey.

Were you a fan of this Honey Madeleines recipe? If so, give it a Pin! Plus, if you’re looking for more great cookie inspiration, check out my Jumbo Oatmeal Chocolate Chip Cookies and Soft & Crunchy Peanut Butter Cookies recipes!

Honey Madeleines

Honey Madeleines

Linda KrenzLinda Krenz
These French butter cake cookies are delicate and delicious! Pair them with your favourite tea or coffee.
Prep Time 1 hr 25 mins
Cook Time 7 mins
Course Dessert

Equipment

  • 1 16-well Madeleine Pan

Ingredients
  

  • 3/4 cup All-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup honey
  • 1/2 cup butter, melted
  • 1/4 cup confectioners' sugar

Instructions
 

  • In a bowl, combine the flour, baking powder and salt. Set aside.
  • In another bowl, beat the eggs and honey with a whisk for about 5 minutes. Using the whisk, gently fold in the dry ingredients. Add the melted butter slowly while folding. Refrigerate for 1 hour.
  • Preheat oven to 400 degrees F. Spray non-stick cooking spray into a small bowl, then using a pastry brush, brush a 16-well madeleine pan with the non-stick cooking spray. Set aside.
  • Remove batter from refrigerator and fill each madeleine well three-quarters full with batter using a small stainless steel ice cream scoop.
  • Bake for 6 to 7 minutes or until the madeleines are lightly golden brown on the edges and rounded on top.
  • Remove from the pan and let cool completely. Dust with confectioners' sugar.
Keyword Honey Madeleines

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