Devine Madeleines

Name: Devine Madeleines
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 16
Cuisine: French
Ingredients: 3/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/8 teaspoon kosher salt; 2 large eggs; 1/3 cup sugar; 2 tablespoons Franklin Raw Honey; 2 teaspoons Coconut White Balsamic Vinegar; 1 tablespoon Persian Lime Premium Extra Virgin Olive Oil; 1/2 teaspoon finely grated lime zest; 5 tablespoons unsalted butter, melted and cooled, plus more for the molds

August 6, 2022

Devine Madeleines made with Coconut White Balsamic Vinegar, Persian Lime Premium Extra Virgin Olive Oil, and Franklin Raw Honey from The Little Shop of Olive Oils

These Devine Madeleines are light, delicate, and just the right amount of special. Made with Franklin Raw Honey, Coconut White Balsamic Vinegar, Persian Lime Premium Extra Virgin Olive Oil, and a little fresh lime zest, these soft little cakes have a bright tropical-citrus twist.

Madeleines feel fancy, but the batter is simple and can be made ahead. Chill the batter, spoon it into a buttered madeleine pan, and bake until golden. They are lovely served warm with tea, coffee, fresh fruit, whipped cream, or a light drizzle of honey.

Why You’ll Love This Recipe

They are delicate, pretty, and perfect for tea time or dessert trays.
Franklin Raw Honey adds smooth sweetness.
Coconut White Balsamic Vinegar gives the madeleines a subtle tropical brightness.
Persian Lime Premium Extra Virgin Olive Oil adds fresh citrus flavor.
The batter can be made ahead and chilled before baking.

Serving Ideas

Serve these madeleines warm with coffee, tea, fresh berries, whipped cream, lemon curd, or a light dusting of powdered sugar. They also make a pretty addition to brunch spreads, dessert boards, showers, holidays, or afternoon tea.

Shop the Flavor

This recipe features Franklin Raw Honey, Coconut White Balsamic Vinegar, and Persian Lime Premium Extra Virgin Olive Oil, a bright, sweet, tropical-citrus trio that works beautifully in baked goods, fruit desserts, marinades, dressings, and summer recipes.

Grab them online or stop by The Little Shop of Olive Oils in Franklin, MA to add a little coconut-lime sparkle to your next bake.

Devine Madeleines

The Little Shop of Olive Oils

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Calories

Cuisine

French

Ingredients

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
2 large eggs
1/3 cup sugar
2 tablespoons Franklin Raw Honey
2 teaspoons Coconut White Balsamic Vinegar
1 tablespoon Persian Lime Premium Extra Virgin Olive Oil
1/2 teaspoon finely grated lime zest
5 tablespoons unsalted butter, melted and cooled, plus more for the molds

Directions

Sift the flour, baking powder, and kosher salt into a medium bowl.
Using an electric mixer, beat the eggs and sugar in a large bowl until pale yellow and thick, about 4 minutes.
Beat in the Franklin Raw Honey, Coconut White Balsamic Vinegar, Persian Lime Premium Extra Virgin Olive Oil, and lime zest.
Gently fold in the dry ingredients until just combined.
Add the melted, cooled butter and gently fold it into the batter.
Press plastic wrap directly onto the surface of the batter.
Chill for at least 3 hours. The batter can also be made 1 day ahead and kept chilled.
Position a rack in the center of the oven and preheat to 400°F.
Lightly brush a 16-cookie madeleine pan with butter. Place the pan on a baking sheet.
Drop 1 scant tablespoon of batter into each mold.
Bake for about 10 minutes, or until golden and a tester inserted into the center comes out clean.
Remove the pan from the oven.
Invert the pan and quickly knock the madeleines out.
Serve warm.