Inspired by Paris Sweets, these Honey Mango Madeleines are simply delicious and perfect for an afternoon tea or just a snack! Isn't it time you started baking delicious treats like these cookies?
Honey Mango Madeleines – Guest Post
These are the little French tea cakes with a lovely fluted bottom that Marcel Proust made famous in his Remembrance of Things Past. I have always appreciated their delicate beauty but truth be told, I was never lucky enough to taste one that knocked my socks off. Well, until recently.
Equipped with brand new madeleine pans and a promising recipe, I made Pierre Herme’s chocolate madeleines. The batter couldn’t have been easier to prepare and it turned into such beautiful little tea cakes full of rich chocolate flavor. The only (very minor) drawback was the recommended overnight rest of the batter in the fridge before baking.
This, I learned, is what helps to create the madeleine’s characteristic bump and what do you know, it really does work!
With my maiden madeleine voyage under my belt, I embarked on a second journey—this time leaning towards the more traditional. Classic madeleines are usually flavored with vanilla and/or lemon but Earl Grey Madeleines, infused with the fragrant black tea, are also quite popular.
However, I couldn’t help changing things up just a bit. I am a huge tea lover so I couldn’t resist infusing my second batch of madeleines with one of my favorite teas. Instead of Earl Grey, I used my Mango-infused black tea. I thought it would impart a sunnier, more spring-like quality to the little sponge cakes.
I borrowed Dorie Greenspan’s Earl Grey Madeleine recipe from Paris Sweets and though this version recommended only a 3-hour rest of the batter before baking, I waited overnight hoping to repeat my success with the chocolate version.
The results? The mango tea is more of an essence rather than a dominant flavor in these madeleines but that is also true of the Early Grey variety. Instead, these little cakes are kissed with subtle honey sweetness, prompting me to rename them so as not to relegate the honey to secondary position when they contribute so much to the finished product.
Proust described dunking his madeleine in his cup of tea and these are certainly great with the latter but there is absolutely no need—they are spongy and moist on their own. I think you will like them just as much as I do. In fact, this second attempt has sealed my love of madeleines; I can hardly wait to make the next batch. Hmm, maybe savory madeleines are in store for me…
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You might also like my Meyer Lemon Ricotta Cookies.
Honey Mango Madelienes
- ¾ cup all-purpose flour
- ½ teaspoon double acting baking powder
- 2 large eggs at room temperature
- 1/3 cup sugar
- 2 tablespoons honey
- Grated zest of one lemon
- 2 teaspoons vanilla extract
- 5 tablespoons unsalted butter melted and cooled
- 2 tablespoons Mango-flavored tea steeped in 8 ounces of hot water for 3 minutes or any flavored tea you prefer
- Sift together the flour and baking powder in a bowl and set aside. Using a hand mixer fitted with the whisk attachment, beat the eggs and sugar together on medium-high speed for 2 – 4 minutes, or until the mixture is light and fluffy. Beat in the honey, then the lemon zest and vanilla.
- Using a large rubber spatula, gently fold in the dry ingredients. Stir into the melted butter the two tablespoons of tea before also folding into the dry ingredients.
- Cover the batter with plastic wrap, making sure to press the wrap against the surface of the batter so it creates an airtight seal. Chill the batter for at least 3 hours—this will keep in the refrigerator for up to 2 days.
- Preheat your oven to 400 degrees F. Butter your madeleine pan and dust it with flour, shaking off the excess. Even if you have a nonstick pan, it is recommended that you do this. Divide the batter among the molds, filling them almost to the top. There’s no need to smooth the batter, baking will settle it into the molds.
- Bake the madeleines for 11 – 13 minutes (if you have a mini madeleine pan, 8 – 10 minutes) or until the cakes are puffed and golden and spring back when touched. Remove the pan from the oven and rap the pan lightly against the counter to release the madeleines. Cool the madeleines slightly on a wire rack. They are best when still a bit warm or at room temperature. Makes 12 regular-sized madeleines.