| Prep: 15 mins | Cook: 12 mins – 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 12g | 7g | 30g |
| sugars | fibre | protein | salt |
| 16g | 1g | 4g | 0.2g |
Welcome to the aromatic world of the Tonka Bean and Honey Madeleines! One bite into these soft, buttery French cakes with a slight crunch on the edges, you find your senses transported to a sweet haven. They carry a unique flavor profile, a harmonic dance of the bold, vanilla-caramel like Tonka Bean and the subtle yet distinctive sweetness of honey. This is a pastry that holds a special place in my heart.
My Montana Roots and Madeleines
While Tonka Bean and Honey Madeleines might seem like a leap from my usual Montana recipes, the love for global tastes that originate from my homeland’s diverse culinary influences opens the door to such ventures. Growing up, honey has always been a constant at our dining tables. Montana is, in fact, among the top honey-producing states in America. As for the Tonka Beans, their mysterious yet familiar taste fetched me back to those olden days, making the combination simply irresistible.
The Health Benefit Behind the Sweetness
Besides the culinary delights, these Madeleines carry some health benefits too. Honey, a remarkably healthier substitute for refined sugar, is also known to have antioxidative and antibacterial properties. Tonka Beans, on the other hand, have been studied scientifically and found to be rich in coumarin, an organic chemical compound that may promote heart health.
Madeleines, a piece of history on a plate, can be delightfully paired with several dishes. They perfectly complement a steaming mug of black coffee, offering a balance of sweetness to the brew’s bitterness. One can either give a traditionally French touch with Café au Lait, or you can try them with London Fog, which adds an extra layer of creaminess to the entire setting.
All in all, the finesse of combining Tonka Bean and Honey into Madeleines encapsulates the artisanal spirit of adventurous baking. Every time I put on the apron to whip them up, I can almost hear the echo of my lineage and all the more sophisticated expanse of the culinary world beyond. It is a humble reminder of my roots and the never-ending journey in exploring the vast vista of food.
What You’ll Need
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup sugar
- Zest of 1 lemon
- 2 large eggs, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon honey
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 grated tonka bean
Method
Step One
Begin by preheating your oven to 375 degrees Fahrenheit. Grease and flour your madeleine pan to ensure that the cakes don’t stick.
Step Two
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and the grated tonka bean. Set this mixture aside for now.
Step Three
In another bowl, combine the sugar and the lemon zest. Rub these together using your fingertips, until the sugar is moist and fragrant.
Step Four
To the sugar mix, add in the eggs, vanilla extract, and honey. Whisk these together until they are well incorporated.
Step Five
Gradually add the dry ingredient mixture into the wet mixture, stirring until the two are just combined. Then, slowly pour in the melted butter, stirring to combine it with the rest of the batter.
Step Six
Spoon the batter into the molds of your prepared madeleine pan, filling each one until it’s nearly full.
Step Seven
Place the pan in your preheated oven and bake the madeleines for about 10-12 minutes. When they’re done, they should be golden-brown and spring back when pressed lightly.
Step Eight
Remove the madeleines from the oven and let them cool in the pan for a couple minutes. Then, gently loosen them from the pan and transfer them to a wire rack to cool completely.
Step Nine
Enjoy your homemade Tonka Bean and Honey Madeleines! These can be served as is or with a dusting of powdered sugar on top. Enjoy!
