Recipe by Madeleine Ignon
Apart from being my namesake dessert, Madeleines are among my favorite cookies because they have a wonderfully airy, cake-like texture, and have a uniquely beautiful shell shape. They’re delicious dipped in chocolate, or with chocolate chips mixed right in, but I prefer them plain, so the real flavor of the cookie can shine.
This recipe comes from a hotel in Avignon, France, and is probably among the more authentic versions. Enjoy warm with your favorite afternoon tea!
Servings: 24 cookies
Calories per serving: 80 per serving
Prep time: 15 mins
Cooking time: 12 mins
Total time: 27 mins
9 tbsp (1 stick plus 1 tbsp) unsalted butter
4 egg whites
1 1/3 cups powdered sugar
6 tbsp all-purpose flour
1/4 cup almond meal
1 tbsp honey(preferably flavored--I used local wild blackberry honey)
*You also need a special Madeleine pan, available at cookware stores
- Preheat oven to 350 degrees. Butter each cookie mold and dust with a little bit of flour to prevent sticking.
- Melt better in pan over medium heat, until the butter starts to brown.
- In a bowl, beat the egg whites, sugar, flour, and almond meal until the ingredients are well-blended.
- Melt the honey and beat it into the batter, then add the melted butter.
- Spoon 1 tbsp of the batter into each cookie mold.
- Bake for about 12 minutes, let cool, and then tap out each cookie. Serve warm.