Madeleines are a classic French cookie. Cake-like and delicious, these cookies are a labor of love. Unlike with most cookies, madeleines require a special pan that molds the cookie batter into their iconic sea shell shape. Enjoy your plate of madeleines with a cup of tea and a good book.
½ cup unsalted butter, plus more for buttering the pan
1 teaspoon whole cloves
1 tablespoon honey, plus more for drizzling
½ cup all-purpose flour, plus more for greasing the pan
½ cup powdered sugar, plus more for dusting
1 tablespoon orange juice
1 teaspoon orange zest
pinch sea salt
Preheat oven to 350°F.
Butter the madeleine pan and dust with flour, removing excess flour.
Melt the butter unsalted butter in medium skillet over medium heat.
Throw in the whole cloves.
Cook until brown specks form on the bottom of the pan, about 3 to 4 minutes.
Set browned butter aside and remove cloves.
Using electric mixer, beat eggs and salt.
Then add ½ cup powdered sugar and ½ cup flour and beat.
Place honey in small microwave-safe bowl and warm for 5 to 10 seconds.
Add the orange juice and orange zest and then beat the mixture into batter.
Add browned butter and beat to blend.
Spoon 1 tablespoon batter into each prepared madeleine mold.
Bake madeleines until golden brown tester inserted into center comes out clean, about 10 minutes.
Cool 5 minutes in mold then gently tap madeleines out of molds.
Place on rack to cool.
Dust madeleines with powdered sugar and drizzle with honey, if desired.