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…
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.
Honey Mango Madelienes
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon double acting baking powder
- 2 large eggs at room temperature
- ⅓ 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
- 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.
Mary Ellen @ Pâte à Chew
Lovely post, Dennis and Jean. The mango flavoring is genuis, I bet these taste fantastic!
Laurie {Simply Scratch}
Oh how I would love a plateful of these cookies! Great guest post!
Gina
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-
Magic of Spice
Hi Jean and Dennis…fantastic guest post! And these madeleines are just a delight!
torviewtoronto and createwithmom
madeleines looks wonderful
Nami | Just One Cookbook
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!
Jean (Lemons and Anchovies)
Aw, Nami, you’re so sweet, thank you so much! Yes, you should definitely pick up a madeleine pan–they’re so easy to make. 🙂
Liren
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.
Stephanie @ Eat. Drink. Love.
These cookies are just lovely! I really like the honey and mango!
Jen L | Tartine and Apron Strings
what a unique take on the classic madeleines! jean, i wish i was your neighbour, so i can taste one of these cakes (or is it a cookie?)
Jean (Lemons and Anchovies)
Thanks, Jen. And in exchange, I’d get to enjoy all the beautiful dishes you create. 🙂
I thought they were cookies at first too, but it seems that officially, madeleines are tea cakes. 🙂
Roxana GreenGirl { A little bit of everything}
I have bought a while back a madeleines pan but have never used it. I was planning on making your chocolate ones. Now I’m having a dilemma, which ones to try first. These tropical like madeleines or chocolate. Hmmm.
Jean (Lemons and Anchovies)
Roxana, you can’t go wrong with either one so I would just let your cravings dictate which ones you make. I’ve gotten lucky finding both recipes. 🙂
Suzi
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..
Jean (Lemons and Anchovies)
Thanks, Suzi. I’m glad you like the madeleines. I hope you’re having a great weekend, too. 🙂
RavieNomNoms
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! 🙂
Jean (Lemons and Anchovies)
Thanks and I encourage you to try them. They’re SO easy! 🙂
Anna
These madeleines look fabulous! The flavors described by Jean make me crave them so of course they are on my to-bake list now 🙂
Erin @ Dinners, Dishes, and Desserts
Definitely need to get a Madeleine pan! These are delicious! Wonderful choice for a guest post, Jean is amazing!
Betty Ann @Mango_Queen
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!
Jean (Lemons and Anchovies)
Betty Ann, I think mango puree would be so good here–brilliant idea! If you do try it, I’d love to see. 🙂
anna
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!
Jean (Lemons and Anchovies)
Hi, Anna. Thanks so much! I know what you mean about the cake-cookie deal with madeleines but I have to say that I’ve gotten lucky with the two recipes I’ve tried and now I’m hooked! 🙂
Lisa (AuthenticSuburbanGourmet)
Jean – what a lovely post and quite an honor to be on “guest post Friday”. I am sure that Chef Dennis is QUITE proud of the job you did. These madelines look and sound amazing – a must make! Georgous photos!!!
Jean (Lemons and Anchovies)
Thanks, Lisa! I’m taking pictures in my temporary “studio” (aka spare room!). Had fun being a guest at Chef Dennis’s blog. 🙂
fatpiginthemarket
Kissed with subtle honey sweetness…you got me! I like the mango addition.
Jean (Lemons and Anchovies)
Why, thank you! 🙂
Laura (Tutti Dolci)
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.
Jean (Lemons and Anchovies)
Thanks, Laura! I can’t wait to try out other flavor combinations now. 🙂
Cassie
These Madeleines are awesome, I definitely need a pan. Lovely post!
Jean (Lemons and Anchovies)
Thanks, Cassie! 🙂