| Portions | Prep Time | Cook Time |
|---|---|---|
| 24 madeleines | 40 minutes, plus 2 hours 20 minutes chilling and freezing | 14 minutes, plus 55 minutes cooling and drying |
Ingredients
- 1½ cups (180 g) cake and pastry flour, plus extra for dusting
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (150 g) granulated sugar
- 3 large eggs
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup (170 g) unsalted butter, melted and slightly cooled, plus extra for greasing
- 2 tablespoons pastel nonpareils sprinkles
For decorating:
- 2 cups (240 g) confectioners’ sugar, plus extra if needed
- ¼ cup (60 ml) whole milk, plus extra if needed
- Sprinkle medley, for decorating
Directions
- Sift the flour with the baking powder and salt in a medium bowl and set aside.
- In a large bowl, using a heavy whisk, whisk the granulated sugar with the eggs, honey, vanilla and almond extracts until smooth. Whisk in the flour mixture until no streaks remain (the batter will be thick). Using a spatula, gently fold in the butter, taking your time to fully incorporate, until the batter is glossy and smooth. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
- Position the oven rack in the center of the oven. Preheat the oven to 375°F (190°C). Generously butter two 12-welled madeleine pans. Dust with flour, tapping out the excess. Line a baking sheet with baking parchment and set aside.
- Working quickly, fold the pastel nonpareils sprinkles into the chilled batter just until combined (do not overmix). Pipe or spoon the batter into the prepared pans, filling each well three-quarters of the way up. Freeze, uncovered, for 20 minutes.
- Bake in the center of the oven until the madeleines are domed and springy to the touch, 10 to 14 minutes. Let cool in their pans for 5 minutes. Push the madeleines gently out of each well and transfer them to the lined baking sheet. Let cool completely for 20 minutes.
- In a medium bowl, stir the confectioners’ sugar with the milk until smooth. Add a spoonful of extra confectioners’ sugar or milk to get the desired consistency, if needed. Gently dip the domed tops of each madeleine into the glaze, then return to the baking sheet, glaze-side up. Immediately decorate with the sprinkle medley. Let stand until the glaze is dry to the touch, at least 30 minutes. Store in an airtight container at room temperature for up to three days.
TIP: Madeleines get their domed shape thanks to the reaction that happens when the very cold batter meets a very hot oven, so be sure to follow the chilling times exactly.