Healthy Madeleines de Proust with Chocolate Madeleines
In a large bowl, beat the eggs and sugar with an electric mixer on medium speed until light and fluffy.
Stir in the flour, almonds (if using), baking powder, and salt and beat for an additional 3 to 5 minutes, or until well blended.
Stir in the honey, applesauce, and lemon and orange zests. If you are making chocolate version, omit the zests, stir in the cocoa powder and melted chocolate.
Cover the batter with a piece of plastic wrap and refrigerate for 3 to 4 hours or up to 1 day.
Preheat the oven to 325°F/160°C, Gas Mark 3. Spray two 12-well madeleine pans with cooking oil. Dust with flour.
Spoon 1 rounded tablespoon of the batter into each well. I have a handy little ice cream scoop which does the job quick nicely. They will be 2/3rds full.
Bake the two trays in the upper and lower thirds of the oven, switching the positions of the pans halfway through baking, for 20 to 25 minutes total, or until golden around the edges.
Remove from the oven and let cool for 5 minutes on a wire rack. Invert the pans to remove the cookies and dust with confectioners’ sugar.
Earl Grey Imperial Madeleines
Heat the applesauce on low heat in a small saucepan. Add the loose tea or tea bags and let sit for about 5 minutes.
Press on the tea bags to extract maximum flavour. Discard the tea bags and set aside.
In a large bowl, beat the eggs and sugar with an electric mixer on medium speed until light and fluffy. Stir in the flour, baking powder, and salt.
Stir the applesauce/tea mixture into the batter. Stir in the honey.
Cover with piece of plastic wrap and refrigerate the batter for 3 to 4 hours or up to one day.
Preheat the oven to 400°F/200°C, Gas Mark 6.
Spray two 12-well madeleine pans with cooking oil. Dust with flour.
Spoon 1 rounded tablespoon of the batter into each well. I have a handy little ice cream scoop which does the job quick nicely. They will be 2/3rds full.
Bake the two trays in the upper and lower thirds of the oven, switching the positions of the pans halfway through baking, for 10 to 12 minutes total, or until golden around the edges.
Remove from the oven and let cool for 5 minutes on a wire rack. Invert the pans to remove the cookies and dust with confectioners’ sugar.
Notes
Video: If you are more of a visual learner and would like a few extra tips or alternative ways to prepare, you may enjoy this YouTube video.