Honey Mango Madeleines
Author: Lemons & Anchovies
Recipe type: Dessert
Serves: Makes 12
- 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.