Honey, fresh tarragon, and lemon zest give these Honey-Tarragon Madeleines a unique flavor.
Yield: 36 madeleines • Preparation: 30 minutes • Bake: 7 to 8 minutes
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- 4 large eggs
- ½ cup clover honey
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon finely chopped fresh tarragon
- 1 teaspoon baking powder
- 1 teaspoon fresh lemon zest
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup salted butter, melted and cooled
- Preheat oven to 350°.
- Spray 3 (12-well) madeleine pans with nonstick baking spray with flour. Set aside.
- In a large mixing bowl, combine eggs, honey, sugar, and vanilla extract. Beat at high speed with a mixer for 5 minutes. Set aside.
- In a medium bowl, combine flour, tarragon, baking powder, lemon zest, baking soda, and salt, whisking well. Add half of flour mixture to egg mixture, beating at medium speed until incorporated. Add remainder of flour mixture, beating to combine.
- Gradually add melted butter, beating at medium speed. Let mixture stand for 5 minutes.
- Using a levered 1-tablespoon scoop, divide batter evenly among wells of prepared pans. Tap lightly on countertop to level batter.
- Bake until madeleines are light golden brown, 7 to 8 minutes. Let cool slightly in pans. Transfer to wire cooling racks, and let cool completely.
- Store in airtight containers.
- • Madeleines can be made a day in advance and stored in an airtight container, with layers separated by wax paper. Don’t freeze cookies, or they will become spongy.
- • Honeys can be used interchangeably without affecting recipe.
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