Honey Mango Madeleines with Lemons and Anchovies

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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?

Total Time: 27 minutes
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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.

honey mango Madeleines on a striped dish cloth on a white table with a tea pot and tea cup

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…

honey mango Madeleines in a tea cup on a striped dish cloth

If you’ve tried this Madelines Recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME  on Instagram @chefdenniseats and @chefdennistravels,  Twitter and Facebook.

You might also like my Meyer Lemon Ricotta Cookies.

5 from 6 votes
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Honey Mango Madelienes

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?

Nutrition Facts
Honey Mango Madelienes
Amount Per Serving
Calories 116 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 43mg 14%
Sodium 13mg 1%
Potassium 36mg 1%
Total Carbohydrates 14g 5%
Sugars 8g
Protein 1g 2%
Vitamin A 3.8%
Calcium 1.4%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Cookie
Cuisine: French
Keyword: cookies, french pastry, madelienes
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Servings: 12
Calories: 116 kcal
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

Note: If you have a kitchen scale, I recommend using the weight measurements whenever possible. This ensures the most reliable results.

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About Chef Dennis

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Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. Dennis has been featured in numerous publications and on culinary websites for his creative, delicious recipes and travel adventures. For more details, check out his About page.

Comments

  3. Gina says

    I’m gonna have to go dust off my madeleine pan and try these lovelies. Great choice in guests Chef, Jean is as sweet in person as she is talented. Hope all is well with you!
    -Gina-

    Reply

  6. Nami | Just One Cookbook says

    Hi Chef Dennis! So happy that you feature Jean here. She’s my favorite blogger and it’s always exciting to see her post. Jean, you prepared a wonderful guest post. Like everyone else, I’m so convinced that I need the pan. I love your madeleines!

    Reply

  7. Liren says

    I love this refreshing twist on a classic madeleine! And I do remember that Foodbuzz festival – I was feeling disappointed when I learned that you, Chef Dennis, were sitting nearby and I completely missed the opportunity to meet you! Hoping that is fixed sometime soon.

    Reply

  11. Suzi says

    Another lovely guest post Dennis. Jean it is nice to meet you and your madeleines look scrumptious I would love to dip them in a cup of tea. The mango flavor really sounds cool, a favorite Hope both of you have a wonderful relaxing weekend..

    Reply

  12. RavieNomNoms says

    I am sorry to hear that things are a little crazier for you right now Chef! I am sure that it will be such a load off when the summer comes and you can have more time to yourself 🙂

    Jean, these madeleines look amazing! I have never attempted to make them, but I so want to because they just look so pretty! 🙂

    Reply

  15. Betty Ann @Mango_Queen says

    Did someone say “MANGOES” ???? Well, I’m in ! This is such a delicious treat. And you both know very well that I love “Mangoes” so much, I’d put it in anything ! QUESTION : Can I use MANGO PUREE from fresh mangoes instead of the mango-flavored tea? Just thought it might be a good alternative. I’ve used fresh mango puree in Mango-flavored shortbread, so these Madeleines might work, too. But thanks for the inspiration and the Mango-love! Great guest post, Jean ! I love the new look of your blog & stories of your SA travels. And good choice for a guest, Chef Dennis! Happy weekend to 2 of my favorite foodie friends!

    Reply

  16. anna says

    i have not yet made my peace with madeleines. i always expect a cookie when i eat them, and am confused to find a cake. but these honey mango versions look so mouthwatering…i may just have to give them another try! gorgeous pictures!

    Reply

  19. Laura (Tutti Dolci) says

    Honey Mango Madeleines sound scrumptious; what a great idea to infuse the cakes with such lovely flavors, Jean!

    Dennis, I’m new to your blog but happy to discover it via this post and I look forward to reading more.

    Reply

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