MADELINES

Madelines

Makes 16 teacakes

2 large eggs, at room temperature

½ cup granulated sugar

1 cup all-purpose flour

1½ teaspoons baking powder (preferably aluminum free)

½ teaspoon vanilla paste or ½ teaspoon vanilla extract

8 tablespoons unsalted butter

1 tablespoon honey

Instructions: In the bowl of a stand mixer fitted with the whip attachment, cream together the eggs and sugar on high speed until doubled in volume, 3 to 5 minutes. Stir in the flour, baking powder, salt and vanilla-bean paste. Cover the bowl and let rest for 1 hour. While the batter is resting, melt the butter and honey in a small saucepan. Remove from the heat and cool to room temperature, about 1 hour.

Dribble the butter and honey mixture into the batter, stirring until the batter is smooth. Cover and let batter rest for 1 hour more. To bake the madeleines, preheat oven to 400 degrees. In two madeleine molds, brush 16 indentations with melted butter. Fill each indentation in the molds three-quarters full with batter and rap the molds on the counter to level the batter. Bake the madeleines for 9 to 10 minutes, until they spring back lightly when you touch them in the center. Remove from the oven, wait 30 seconds, then tip them out onto a cooling rack. Madeleines are best enjoyed warm or the same day they're made.