I’m very happy to announce that today, I am a guest at one of my favorite blogs, A Culinary Journey with Chef Dennis. Chef Dennis and I started blogging at around the same time but I wouldn’t hesitate to say that in terms of popularity, he has eclipsed me by leaps and bounds. Why? His recipes are fabulous and more importantly, he’s one of the nicest guys you will ever meet. I know because I’ve had the pleasure of meeting him in person a couple of times. His site is a wealth of information not just about delicious food but if you’re a food blogger, he’s done all the homework about blogging etiquette, social media, stats and everything else a blogger loses sleep over and he’s generously shared it all in his blog.
For my guest post I wanted to share something that wouldn’t disappoint Chef Dennis and his readers so I decided to go with another madeleine recipe. They are my latest obsession not just for their simplicity but also for their versatility. For my first attempt I prepared these Chocolate Madeleines from Pierre Hermé. This time, I decided to go the more traditional route but I couldn’t resist offering my own little twist.
I would love it if you would visit Chef Dennis to see my Honey Mango Madeleines. If you end up lingering for, oh, an hour or so drooling over his delicious recipes and engaging manner, I wouldn’t blame you one bit!
Update: Recipe is available on this page, too.
- ¾ cup (105 grams) all-purpose flour
- ½ teaspoon double acting baking powder
- 2 large eggs, at room temperature
- ⅓ cup (65 grams) sugar
- 2 tablespoons honey
- Grated zest of one lemon
- 2 teaspoons vanilla extract
- 5 tablespoons (2 ½ ounces, 70 grams) unsalted butter, melted and cooled
- 2 tablespoons Mango-flavored tea (or any flavored tea you prefer) steeped in 8 ounces of hot water for 3 minutes
- Sift together the flour and baking powder in a bowl and set aside. Using a hand mixer fitted with the whisk attachment, beat the eggs and sugar together on medium-high speed for 2 – 4 minutes, or until the mixture is light and fluffy. Beat in the honey, then the lemon zest and vanilla.
- Using a large rubber spatula, gently fold in the dry ingredients. Stir into the melted butter the two tablespoons of tea before also folding into the dry ingredients.
- Cover the batter with plastic wrap, making sure to press the wrap against the surface of the batter so it creates an airtight seal. Chill the batter for at least 3 hours—this will keep in the refrigerator for up to 2 days.
- Preheat your oven to 400 degrees F. Butter your madeleine pan and dust it with flour, shaking off the excess. Even if you have a nonstick pan, it is recommended that you do this. Divide the batter among the molds, filling them almost to the top. There’s no need to smooth the batter, baking will settle it into the molds.
- Bake the madeleines for 11 – 13 minutes (if you have a mini madeleine pan, 8 – 10 minutes) or until the cakes are puffed and golden and spring back when touched. Remove the pan from the oven and rap the pan lightly against the counter to release the madeleines. Cool the madeleines slightly on a wire rack. They are best when still a bit warm or at room temperature. Makes 12 regular-sized madeleines.