Honey Madeleines

Honey Madeleines

It’s still tea time here at Tiny New York Kitchen.  On Monday a wonderful old friend came to visit me and brought me the most delicious black and rose tea. It was absolutely delicious and I think Honey Madeleines make the perfect tasty tea time treat.  If you don’t have a madeleine pan you can use tartlet pans. 


1/4 Cup Softened Butter

2 Eggs

1/4 Cup Sugar

2 Tablespoons Honey

1/2 Cup Unbleached Flour

1/2 Teaspoon Baking Powder

Preheat your oven to 375º F.  Lightly grease a madeleine pan that holds 12 madeleines.  In a large size bowl beat the butter and sugar together.  Beat in the eggs one at a time.  Stir in the honey.  Sift the flour and baking powder onto the egg mixture and fold in.  Spoon the batter into the prepared molds.  Bake for 10 minutes.  You will want them to be a light golden brown color.  Remove from the oven and leave them sit in the molds for 2 minutes.  Turn the madeleines out and transfer to a wire rack to cool.  Serve dusted with powdered sugar or serve them plain.  Makes 1 dozen.



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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