Sometimes, you just want to treat yourself to dessert. I’m not talking about a few spoonfuls from your favorite Ben & Jerry’s container—I’m talking about real, true dessert. The kind you’d treat yourself to once every month or so while at your favorite restaurant. Only you can make these madeleines from home, which is a bonus for sure.
A few weekends ago I was planning on making dinner for two girlfriends and needed a light dessert idea to finish the meal off. I have a set of madeleine pans I’ve embarrassingly never used to make actual madeleines (although I did make these honey corn cakes in them), so I went searching for a recipe. Naturally, Martha pulled through with a quick and tasty version—these madeleines were a huge hit with the girls, thanks in part to the fruity compote and fresh whipped cream I made to go on top of them. You’re going to want to save this one!
Madeleine Cookies Adapted from Martha Stewart
- 2 sticks unsalted butter (plus a bit more from the pan)
- 2 cups flour
- 1 tsp baking powder
- 6 large eggs at room temperature
- 1 cup sugar
- 2 tablespoons packed brown sugar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 3/4 teaspoon vanilla extract
In the bowl of a stand mixer, whisk the eggs and sugars together until very thick and foamy (about 8 minutes). In a separate bowl, combine the flour, baking powder and salt. Add the flour mixture in two additions, folding in with a spatula. Next, fold in the melted butter in two additions, then the honey and vanilla. Refrigerate the dough, covered, for at least 2 hours.
Set your oven to 350 degrees. Coat the madeleine pans with a bit of butter, then set aside. Spoon the batter into the molds, then bake until risen and lightly browned, about 8-11 minutes. Immediately take them out of the trays and allow to cool on a wire rack.
For the berry compote, combine 2-3 cartons of fresh berries (I used raspberries and black berries) with 1/4 cup of sugar in a pan set to medium-low heat. Cook, stirring occasionally, until the berries have broken down and the liquid in the pan has reduced and thickened.
Spoon over the berries while slightly warm, then top with fresh whipped cream. Dessert time!