Description
Did you know that Madeleines were originally baked in scallop shells in the 18th century? These delicate French treats are traditionally light and buttery, but adding cream cake elements makes them even softer and more indulgent!
Ingredients
- 🥚 2 large eggs
- 🍚 ½ cup (100g) granulated sugar
- 🍯 1 tbsp honey (for extra moisture & flavor)
- 🍦 ½ cup (120ml) heavy cream
- 🌾 1 cup (125g) cake flour (for a softer texture)
- 🥄 1 tsp baking powder
- 🧈 ½ cup (115g) unsalted butter, melted & slightly cooled
- 🍦 1 tsp vanilla extract (or lemon zest for a citrusy twist)
- 🧂 Pinch of salt
Instructions
-
Prepare the batter 🏺
- In a bowl, whisk the eggs, sugar, and honey until light and fluffy.
- Stir in the heavy cream and vanilla extract (or lemon zest).
-
Mix the dry ingredients 🌾
- In a separate bowl, sift together the cake flour, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture.
-
Incorporate the melted butter 🧈
- Slowly mix in the melted butter, stirring just until combined.
- Cover the batter and refrigerate for at least 1 hour (this helps create the classic Madeleine hump!).
-
Bake the Madeleines 🍪
- Preheat the oven to 375°F (190°C).
- Grease and flour a madeleine pan. Spoon about 1 tbsp of batter into each mold.
- Bake for 10-12 minutes, until golden with a slight dome.
-
Cool & serve 🌟
- Let the madeleines cool for a few minutes before transferring them to a rack.
- Dust with powdered sugar for an elegant touch!