Adapted from Marthastewart.com
- 4 tablespoons (1/2 stick) unsalted butter, plus melted butter for molds
- 1 tablespoon honey
- 1/2 teaspoon pure almond or vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 large eggs
- 1/3 cup granulated sugar
- 1 tablespoon packed light-brown sugar
- In a small saucepan over low heat, melt the butter, being sure to not let the butter brown. Remove from heat, and stir in honey and almond extract (or vanilla extract). Let stand until room temperature. In a small bowl, whisk together, flour, baking powder, and salt; set aside.
- In a medium bowl, using a rubber spatula mix the eggs and sugars until combined. Fold in flour mixture, until just combined. Add the cooled butter mixture, and continue to fold until combined. Cover the bowl, and refrigerate until chilled, about 30 minutes.
- Preheat oven to 425 degrees; with rack in center. Brush madeleine molds with melted butter; set aside.
- Fill each mold three-quarters full, using a spoon or a pastry bag. Do not overfill the molds. Bake until puffed, and the edges are golden brown, 8 to 10 minutes.
- Remove from oven and let cool on a wire rack until pan is just cool enough to handle. Invert onto wire rack and serve warm, if possible. If not serving warm, once the madeleines are cool, sift some confectioners’ sugar over the seashell side.