Small Batch Honey Almond Madeleines
These small batch madeleines are buttery, slightly sweet, and infused with honey and almond, making them the perfect treat to enjoy with tea or coffee.
Servings: 10 madeleines
Calories: 100kcal
Ingredients
Dry Ingredients
- 1/2 cup all-purpose flour about 60 g
- 2 tablespoons almond flour about 14 g
- 1/4 teaspoon baking powder
- pinch fine salt
Wet and Flavor Ingredients
- 1 large egg room temperature
- 1/3 cup granulated sugar about 65 g
- 4 tablespoons unsalted butter melted and slightly cooled; browned for extra flavor if desired
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon lemon zest optional for a bright note
Instructions
Mix the batter
- Grease and lightly flour your madeleine pan. Set aside.
- In a medium bowl, whisk flour, almond flour, baking powder, and salt.
- In another bowl, beat the egg and sugar with a hand mixer for 2 to 3 minutes until thick, pale, and slightly foamy.
- Whisk in honey, vanilla, almond extract, and lemon zest if using.
- Sprinkle the dry mix over the egg mixture and gently fold with a spatula until a few streaks remain.
- Whisk the melted butter until smooth, then fold it into the batter in two additions. Stop when combined. Do not overmix.
Rest the batter
- Cover the bowl and chill for 30 to 45 minutes.
- While it chills, preheat your oven to 375°F (190°C).
Bake
- Scoop a heaping tablespoon of batter into each prepared well, filling about three quarters full.
- Bake for 8 to 10 minutes until the edges are golden and the tops spring back when lightly pressed.
- Let them cool in the pan for 2 minutes, then turn out onto a rack. Dust with powdered sugar if desired.
Notes
Warm your egg to room temp for better texture. You can brown the butter for extra flavor. Let the batter rest for better structure and texture. Madeleines are best served fresh.