Madeleines are absolutely divine little buttery spongy cakes (not cookies) with toasty golden borders, a hint of vanilla and sometimes a pinch of lemon.  They are extremely delicious but CAUTION – it’s too easy to eat 3 or 4 at once if you are not careful!

I had to make three batches just to be able to please everyone around here and I am not complaining about it.

I have been wanting to try this recipe since I bought the book ‘Sweet’ by Yotam Ottolenghi and Helen Goh last December and I finally got to make them last weekend.

I fell in love with this recipe as soon as I read it, but let me tell you,  once you try the Madeleines, love is an understatement. They are to live for!

This recipe is extremely easy to make. The only thing you need is patience since you have to refrigerate the batter for at least one hour and your will also need a Madeleines pan. You could replace the latter for a mini muffin pan but if you ask me, I wouldn’t. They wouldn’t then be Madeleines.

They recommend the use of a food processor which in my experience provided the Madeleines with the right texture, and also helps to ensure the consistency of the Madeleines as well.

Madeleines are usually a little bumpy in the bottom and not so spongy.

So I used the food processor twice and they turned out delicious. However, I used the mixer the third time and they turned out even better –  to the extent that I can’t wait to make them again!

They take no time to bake, only about 10 minutes.

They are spongy and moist (exquisite!).  They have a hint of vanilla and saffron,  also a sweet orange aftertaste. The use of saffron is totally optional but it is just a hint, 1/4 of tsp in threads. But if you don’t like the taste you can perfectly omit it.

Either way, the combination of flavors is fantastic and they are also coated in honey. Not to mention the scrumptious flavor of pistachios which adds a necessary bit of  crunchiness!

I had to make the lighter version of the recipe, so I replaced the sugar for Truvia (the baking blend), I also coated most of them in Truvia Nectar in place of honey which was a total success!

They are great with tea and I love them with espresso!

Speaking of which, I have been wanting an espresso machine for a while. I got a Nespresso for Christmas a few years ago but no offense, I haven’t found any  espresso from them that I really like. Nothing like the real thing, where you get to grind the beans  and brew your coffee right after. I am loving the reviews I have received from the Breville users so far.

I will keep you posted.

Here’s the recipe

(Recipe adapted from Sweet by Yotam Ottolenghi and Helen Goh)

Madeleines with Orange, Saffron and Honey

Makes 16 big madeleines

Ingredients

6 tbs of butter + 1 1/2 tsp, melted

2 tbs of honey + 3 tbs for glazing – I used Truvia Nectar

2 large eggs

1/3 cup + 1 1/2 tsp of sugar – I used Truvia the baking blend

scrapped seeds of 1/4 vanilla bean pod – you can use 1/4 tsp of vanilla extract

1 tsp of orange zest, finely grated

1/2 cup + 1 1/2 tsp of all-purpose flour

1 tsp of baking powder

1/8 tsp of salt

2 1/2 tbs of shelled pistachio kennels, finely ground

1/4 tsp of saffron threads (optional)

Instructions

Place butter, honey and saffron in a small saucepan over low heat and remove from heat once the butter has melted. Set aside.

If using the food processor, place eggs, sugar, vanilla and orange zest and process until smooth. If using a mixer, place eggs, sugar, vanilla and orange zest in a medium bowl and beat until all ingredients are combined. Sift flour, salt and baking powder into a bowl and mix into egg mixture.

Add the butter mixture once it has cooled and mix to combine. Pour the batter into a small bowl or medium jar, cover with plastic wrap and refrigerate for at least one hour.

Preheat the oven to 375° F.

Spray the madeleines pan with cooking spray or brush the pan with melted butter and then dust with flour. Make sure to cover all molds in the pan and to shake off the excess flour.

Spoon batter into each mold and bake for approximately 9-10 minutes or until the borders of the madeleines start to brown. If you need to use the madeleines mold twice make sure to place the remaining batter in the refrigerator until ready to use.

Let them cool for a few minutes and then release the cakes from the pan. Place on top of a cooling rack.

Place the ground pistachios in a small bowl or pile them on a small plate. Place honey in a small saucepan and warm it up at low heat until it has liquified or  very runny.

Brush honey over the madeleines shell side up and roll the end of the madeleine along the pistachio pile.

Repeat with the remaining madeleines and enjoy!

Notes

Madeleines are better enjoyed the day they have baked. However, if using the mixer they will last and keep moist longer.