Madeleines with pine tree honey
110 g (1 stick) unsalted butter
extra melted butter for the molds
4 eggs, room temperature
85 g (3/8 cup) sugar
130 g (1 cup) flour
1 tsp (8 g) baking powder
40 g ( 2 tbsp) pine tree honey
a pinch of salt
Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.
Melt the butter in a small pot over medium heat until it’s brown and gives off a deliciously nutty aroma, around 10 minutes. Strain (you want to leave the solids behind). Add the honey and let it cool to room temperature.
In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.
Sprinkle the sifted flour and the baking powder on top of the egg batter, and gently fold in. Now fold in the butter mixture. Only stirring enough to bring everything together.
Cover the bowl and refrigerate for at least 1 hour.
To bake the madeleines, preheat the oven to 350ºF (180ºC).
Spoon the batter into the molds, filling each mold 2/3 -3/4 full. I use a small cup filled with batter to keep things clean and manageable, it is easier than using a spoon.
Bake for 12-14 minutes or until the cakes just feel set and the edges are golden brown.
Remove from oven and tilt immediately out onto a cooling rack. Cool on racks.