Madeleines

I recently went to a high end bakery where they had the most fabulous madelines on display. They were pricey so I decided to try my hand at making them from home again. I searched for recipes online and came across a recipe from Daniel Boulud, a French chef, that owns several restaurants in the United States. The recipe was SUPER easy to follow and the end result was probably the best madelines that I've had at home. Dr. Sweetpea raved about how good these little treats were and they were perfect with our morning coffee.

Madelines

(Source: Daniel Boulud)

1 teaspoon baking powder

1/2 teaspoon kosher salt

3/4 cup all-purpose flour, plus more for dusting

2 large eggs

1/3 cup granulated sugar

1 tablespoon light brown sugar

1 tablespoon honey

2 teaspoons finely grated lemon or orange zest

6 tablespoons (¾ stick) unsalted butter, melted, warm

Nonstick vegetable oil spray

Powdered sugar

Whisk baking powder, salt, and flour in a small bowl. Whisk eggs, granulated sugar, light brown sugar, honey, and lemon zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in melted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour. Preheat oven to 400°. Lightly coat madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable bag) and pipe batter into each mold, filling two-thirds full (you may have a little batter left over). Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 5 minutes for mini and 8−10 minutes for regular cakes. Tap pan against counter to release madeleines. Dust with powdered sugar and serve warm.