INGREDIENTS
8 tbsp unsalted butter
1 tbsp dark brown sugar
2 tsp honey
2 tsp honey
1⁄2 cup granulated sugar
1⁄2 tsp kosher salt
1 cup all-purpose flour, sifted
1⁄2 tsp baking powder
3 large eggs, at room temperature
1⁄2 lemon grated lemon zest
1⁄2 orange grated orange zest
As needed nonstick cooking spray
As needed confectioners’ sugar (for serving)
1⁄2 orange grated orange zest
As needed nonstick cooking spray
As needed confectioners’ sugar (for serving)
EQUIPMENT
Spatula
Microplane (for grating zests) Uncut piping bag
Nonstick mini madeleine pan Small sieve
DIRECTIONS
1 day in advance: Make batter
Spatula
Microplane (for grating zests) Uncut piping bag
Nonstick mini madeleine pan Small sieve
DIRECTIONS
1 day in advance: Make batter
In a large bowl, combine the granulated sugar, salt, flour, and baking powder and mix well with a whisk.
In a medium pot, melt the butter, brown sugar, and honey over low heat. Stir gently with a heatproof spatula to ensure nothing burns. Keep the mixture warm over very low heat, or reheat if necessary.
Form a well in the center of the dry ingredients and add the eggs one by one, whisking to incorporate each before adding the next.
Slowly whisk in the warm butter mixture.
In a medium pot, melt the butter, brown sugar, and honey over low heat. Stir gently with a heatproof spatula to ensure nothing burns. Keep the mixture warm over very low heat, or reheat if necessary.
Form a well in the center of the dry ingredients and add the eggs one by one, whisking to incorporate each before adding the next.
Slowly whisk in the warm butter mixture.
Whisk in the lemon and orange zests.
Cover with plastic wrap pressed directly onto the surface
Refrigerate overnight to rest.
Day 2: Pipe, Bake, and Serve
Preheat oven to 350 convection
Refrigerate overnight to rest.
Day 2: Pipe, Bake, and Serve
Preheat oven to 350 convection
Spray pan
Pipe batter into mold
Place a rimmed sheet pan upside down on the oven rack then place the mold on top and bake the madeleines for about 2 to 2.5 minutes on the center rack.
When you see the batter puff up in the center, rotate the mold 180 degrees.
Bake for 2 to 2.5 minutes more, until the sides of the madeleines are golden blonde and the center has set.
Unmold immediately. Bang the corner or sides of the madeleine pan against your work surface so that the fresh madeleines drop out.
Using a small sieve, sprinkle confectioners’ sugar evenly over the fresh-baked madeleines. Eat immediately (do not wait for more than even a few minutes!).
You can keep the batter in a closed airtight container, with plastic wrap pressed onto the surface, in the refrigerator for up to 3 days.
Unmold immediately. Bang the corner or sides of the madeleine pan against your work surface so that the fresh madeleines drop out.
Using a small sieve, sprinkle confectioners’ sugar evenly over the fresh-baked madeleines. Eat immediately (do not wait for more than even a few minutes!).
You can keep the batter in a closed airtight container, with plastic wrap pressed onto the surface, in the refrigerator for up to 3 days.
