Melt in your Mouth Madeleines with Apricot Glaze
Ingredients
- 100 grams all purpose flour ½ cup
- 3 grams baking powder 1 tsp
- 100 grams butter 7 tbsp
- 2 eggs (room temperature)
- 100 grams sugar preferably fine caster sugar
- 20 grams honey 2 tsp
- sprinkle salt
- powdered sugar for serving
Apricot Glaze
- 3 tbsp Apricot jam
- 1 tbsp water
Instructions
Making Madeleines
- Browning the butter is optional, you can just use melted butter instead. Brown your butter in a medium pan over medium-low heat. Stir and scrape the bottom of the pan frequently until your butter turns golden and the milk solids separate and turn brown. You will be able to smell the nuttiness in the brown butter. Be careful brown butter is easily burned. Set aside while we prepare the batter. This needs to remain melted when we add it later, reheat if necessary.
- After melting the butter add in a small pinch of salt.
- In a medium-sized bowl, add your eggs breaking the yolks a bit with a metal whisk. Add the sugar and start whisking vigorously. We need to whisk the eggs and sugar for around 5-6 minutes until the mixture is drastically paler in color, thickens, and holds ribbons when raised above the batter (refer to the blog for picture). You can opt for using a handheld or stand mixer to help with this. Add the honey 1 minute into whisking.
- Sift in the flour and the baking soda and GENTLY whisk (we do not want to collapse the structure we just built) until well incorporated and the batter is smooth with no lumps.
- Add half the melted butter into the mixture, whisking slowly to avoid the butter splattering. Add the rest of the butter and repeat.
- Press some cling film directly onto your batter and let that rest in the fridge for 2 hours before baking.
Apricot Glaze
- In a small pan on medium heat, whisk together water and jam until the jam has melted into the water. Set aside.
Baking Madeleines
- Preheat the oven to 200°C (400°F) on the fan option if available.
- Prepare your madeleine pan by spraying with nonstick cooking spray, or use a pastry brush to lightly brush the cavities with butter.
- Scoop 1 heaping tablespoon of the batter into the center of the cavities.
- Bake on high in the preheated oven 200°C for 3 minutes, lower the temperature to 190°C and bake for an additional (5-7 minutes if using convection oven with a fan, 8-9 minutes if using a regular conventional oven with one heat source) until the sides are golden brown and the hump springs back to the touch. If you notice them browning in some areas and not in others flip your pan around once for even baking.
- Remove pan from oven, bang it on the countertop and immediately unmold onto a baking sheet.
- Allow the madeleines to slightly cool then using a pastry brush glaze the madeleines, sprinkle with powdered sugar. Serve warm immediately.
- Keep the remaining batter in the fridge for up to 3 days and bake as needed. See NOTES for additional flavor options.
Notes
These are best served immediately the Madeleine texture deteriorates very quickly so only bake what you will eat. Keep the batter in the fridge for up to 3 days and bake as needed.
If you do not have a madeleine pan, this works in a mini cupcake pan, although the texture will not be exactly the same.
Feel free to change up the flavors: try the zest of 2 lemons, 1/3 cup shredded coconut, or the zest of 1 orange. Just mix it into your batter and proceed with the instructions above.