is one of the recipes that has been provided by
Shirley Cline from San Francisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
cup unsalted butter, melted and cooled, plus
more for molds
2 large eggs, lightly beaten
1/3 cup honey
1/4 cup granulated sugar
1/2 tsp. pure vanilla extract
1 cup all-purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground allspice
1/8 tsp. freshly ground pepper
Pinch ground cloves
two nonstick trays of twelve madeleine molds
each with melted butter to coat; set aside.
a medium heatproof bowl, whisk together eggs,
honey, and granulated sugar. Place the bowl
over a saucepan of simmering water, and whisk
until just warm to the touch. Remove, and beat
using a handheld electric mixer on medium speed
until mixture has doubled in volume, about 8
minutes. Beat in vanilla.
a small bowl, sift together flour, baking powder,
salt, ginger, cinnamon, allspice, pepper, and
cloves. Gently fold flour mixture into the batter
in three additions. Add melted butter, and gently
fold it in. Cover the bowl with plastic wrap,
and set aside at room temperature for 30 minutes.
oven to 400º. Fill prepared molds three-quarters
full. Using a small spatula, smooth the batter
so that its even with the surface of the
until golden brown, 8 - 10 minutes. Immediately
invert pans over a wire cooling rack, and let
the madeleines cool slightly, shell side up.
Dust with confectioners sugar. Serve slightly
warm or at room temperature.