There’s madeleines and then there are madeleines. Saffron honey madeleines answer to no one.
I nearly wrote the heading to read, “There is no such thing as a bad madeleine.” But then I had flashbacks to atrocious crumbly bits, dry hard lumps, and gooey messes that people have insisted are madeleines, and thought it best to not say that. I love them in all shapes and flavors, but the aromatic saffron, the freshness of the orange, the bit of fat from the pistachio, and the sweetness of the honey make these saffron honey madeleines pure perfection.
When I first saw the recipe listing in Yotam Ottolenghi and Helen Goh’s cookbook Sweet I knew I had to have it. Not to mention make everything in the book. This is one of my favorite recipes in the book, though I have adapted it to be a little bit more bold in flavor.
Madeleines are best when consumed immediately post bake but the nice thing about this recipe is that the batter is cut versus mixed keeping them moist longer.
I always struggle to write these blog posts because inevitably people just drone on and on for the sake of their SEO needs and sound dumber than dirt in the process. Whereas, all I want to do is put in an eloquent audio clip with the Cookie Monster voice saying,”This is good! You make it! Ya!”
These are super easy to make and always wow people. I love serving these for any occasion I can with a nice hot cup of masala chai.
40 servings per container
- Amount Per ServingCalories78
- % Daily Value *
- Total Fat
- Saturated Fat 2.6g 13%
- Cholesterol 29mg 10%
- Sodium 52mg 3%
- Potassium 32mg 1%
- Total Carbohydrate
- Dietary Fiber 0.2g 1%
- Sugars 6.4g
- Protein 1.1g 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.