Name: Raspberry-vanilla madeleines
Yield: 12 servings
Ingredients: 1/4 cup (60 milliliters) + 2 tablespoons (30 milliliters) melted unsalted butter; 3/4 cup (180 milliliters) flour + more for sprinkling; 1 teaspoon (5 milliliters) baking powder; 1/2 teaspoon (2.5 milliliters) salt; 2 eggs; 1/4 cup (60 milliliters) sugar; 1 tablespoon (15 milliliters) honey; 2-1/2 centimeter piece of vanilla, seeds only; 1/2 cup (120 milliliters) raspberries

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YIELDS

12 LARGE MADELEINES

Ingredients

1/4 cup (60 milliliters) + 2 tablespoons (30 milliliters) melted unsalted butter
3/4 cup (180 milliliters) flour + more for sprinkling
1 teaspoon (5 milliliters) baking powder
1/2 teaspoon (2.5 milliliters) salt
2 eggs
1/4 cup (60 milliliters) sugar
1 tablespoon (15 milliliters) honey
2-1/2 centimeter piece of vanilla, seeds only
1/2 cup (120 milliliters) raspberries

Directions

Preheat oven to 350 F (180 C).
Brush melted butter onto madeleine pan.
Sprinkle with flour and tip upside down and tap mold to get rid of excess flour.
Pour flour into bowl.
Add baking powder and salt and stir to combine.
In the bowl of a stand mixer, crack eggs.
Add three tablespoons (45 milliliters) sugar and beat until mixture is light and fluffy.
Pour flour mixture into egg mixture a little at a time, continuously mixing.
Pour in remaining melted butter, honey, and vanilla seeds and gently combine.
Place raspberries on cutting board, sprinkle with remaining sugar and chop roughly.
Pour raspberry mixture into flour mixture and fold to incorporate.
Scoop mixture into greased and floured madeleine pans.
Bake for 17 minutes or until golden.