Oral Allergy Syndrome Friendly Honey Vanilla Madeleines
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Learn more →Ingredients
12 servings
For the batter
- ½ cup (1 stick) unsalted butter, plus more for greasing
- 2 large eggs, at room temperature
- ⅓ cup granulated sugar
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 cup all-purpose flour, plus more for dusting
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ¼ tsp salt
- ¼ tsp ground ginger
For serving
- 1 tsp powdered sugar, for dusting (optional)
Instructions
- 1
Melt the butter in a small saucepan over medium-low heat, then continue cooking, swirling occasionally, until the milk solids turn golden and the butter smells nutty, about 4–5 minutes. Pour into a small bowl and let cool to room temperature, about 10 minutes.
- 2
In a large bowl, beat the eggs, granulated sugar, and honey with a hand mixer on medium-high speed until the mixture is pale, thick, and falls from the beaters in a wide ribbon, about 3–4 minutes. Beat in the vanilla extract.
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