Honey Madeleines
Easter brunch is one of my favourite meals of the year. Whether it’s my small family of four, or a large group of extended relatives and friends, I love serving up pots of steaming coffee, fragrant teas, refreshing juices and mocktails, and assorted breakfast breads and quiche. Plus, an assortment of cookies and sweet treats to end the meal instead of a traditional dessert.
It’s a much easier meal to put together than a traditional dinner, and most things needed for this type of entertaining can be made in advance.
The one must-have item on any brunch menu I put together include this simple honey madeleines recipe. This cake-like-slightly-egg-shaped cookie is hands down my favourite sweet treat, and my kids are such fans of these that my youngest son has his own madeleine pan, brought back for him as a souvenir from Paris.
Here’s why I like this Madeleines recipe so much:
- The batter needs time to chill before being baked. You can make it the night before and leave it to linger in the fridge until you’re ready to pop them in the oven.
- They are a true finger food, and require no plates or napkins to enjoy (although you can have them on hand).
- There are two standard sizes of Madeleine pans. The smallest one makes a perfectly sized treat for young kids with tiny fingers.
- I have yet to meet anyone who didn’t adore these cookies.
While I’m not a big fan of keeping one-use-only kitchen items on hand, I do make an exception for my Madeleine pans. We use them so often that they hardly seem frivolous, and are certainly worth the space they take up.
Are you hosting a family brunch for this Easter? What are some of your favourite menu items?
Honey Madeleines Recipe:
You’ll Need
- ½ cup unsalted butter
- ¾ cup + 2 Tbsp all-purpose flour
- 1 tsp baking powder
- 3 eggs
- ¼ cup granulated sugar
- 2 Tbsp honey
- Zest of 1 lemon
Prep and Cook
- In a small saucepan set over medium heat, melt the butter until it’s lightly browned.
Remove it from the stove top and allow it to cool. - Sift the flour and baking powder into a small mixing bowl.
Set aside. - In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs until light and fluffy—about two minutes. Add the sugar and honey and beat until thick—about five minutes.
- Reduce the speed to low and add the flour mixture and lemon zest.
Only whisk until the flour is just combined. - Remove the bowl from the mixer and add the butter.
Fold it in with a spatula until well incorporated.
Cover the bowl with plastic wrap and chill for one hour. - Preheat the oven to 350°F.
Melt a tablespoon or so of butter, and brush the insides of the mold thoroughly.
Fill each of the prepared molds ¾ full of the batter and bake until golden brown—10 to 12 minutes. - Remove from the pan and let cool on a wire rack.
Repeat with more butter and the remaining batter. - Best served the day they are made.
