Prep Time: 1.5 hours | 20 min
Yield: about 3 dozen
  • 9 oz. Butter (see method)
  • 4 Eggs
  • 1 Egg Yolk
  • 1/2 C Sugar
  • 1 t Vanilla
  • 2.8 oz. Honey
  • Zest of 1 lemon
  • Zest of 1/2 orange
  • 7 oz. Pastry Flour
  • 3/4 t Baking powder
February 20, 2015


It’s cold outside, 18 below zero to be exact.  It’s actually warmer in Antarctica right now, and that’s a sad thought.  When it’s this cold out, there’s not much you care to do except curl up on the couch with a blanket and a hot cup of tea.  And what goes great with tea?  Cookies, of course!  We’ve whipped up some madeleines today for a tasty treat to nibble between sips of tea.  Our resident tea expert, Ms. Devon Luttermoser, has brewed a blend with notes of rich cinnamon, honey and black pepper to complement the citrusy sweet vanilla madeleines.  So turn on that oven, get the mixer out, and make some tea cookies!




First, make the buerre noisette.  In a pan, heat the butter under medium low heat and allow to cook.  Be patient, it may take a while, but the main concept is to turn it a golden brown color.  You will know it is close when it starts to smell nutty.  Strain, then measure out 5.6 ounces.  Use any remaining on fish, pasta, eggs, you name it!


Next, heat the eggs, yolk, zest, and sugar over a double boiler until the sugar is dissolved and the mixture is very warm.  Transfer to a 5 qt stand mixer and whip at medium speed until the mixture doubles in volume.

Sift the flour and baking soda together.

Add the buerre noisette to the egg mixture, then gently fold in the flour mixture.  Let the batter rest for 1 hour.


When the batter is rested, grease the madeleine pan, and grease it well.  Sift a little flour over the molds as well, then fill the molds about 3/4.  Bake at 330 degrees for 6-8 minutes.  Watch them carefully!  They brown very quickly.  Take them out when the edges begin to brown, let rest in the pan for a minute, then gently pop them out while they are still warm.  Sift powdered sugar over them and enjoy!



Note:  The tea we used was from Harney and Son’s, called Hot Cinnamon Sunset.  We also brewed a Jasmine Green Tea from Teavana that was a nice complement to our freshly baked madeleines.



Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

1 Comment

  • Karen Stachura on February 20, 2015 at 2:51 pm

    Your Madelines look fabulous! Picture perfect in fact! You have laid out the instructions very clearly where I feel I can try making these.. Yum!

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