Meyer Lemon and Fresh Basil Madeleines
32 Madeleines – using two Madeleine baking trays
Cake Batter:
14 Tbsp unsalted butter – plus 3 Tbsp more to prep the madeleine trays
3 Tbsp local honey
4 large eggs
½ cup granulated sugar
1 tsp vanilla paste
The zest of three lemons
¼ cup fresh basil leaves
1 ¼ cup all-purpose flour – plus more to dust the madeleine trays
2 tsp baking powder
1 tsp ground ginger
½ tsp kosher salt
Glaze:
The juice of three lemons (the same ones you zested for the batter)
6 Tbsp granulated sugar
1) Place the 14 Tbsp of butter and 3 Tbsp of honey in a small saucepan over low heat until the butter has melted. Stir to combine, remove from heat and let cool to room temperature. (Alternatively, I brown the butter, pour it into a glass measuring cup and then stir in the honey)
2) Whisk together the flour, baking powder, ground ginger and salt.
3) Place the eggs, sugar, vanilla paste, lemon zest and basil leaves in a food processor and process until smooth and combined. Add the flour mixture and pulse a few times to combine. Pour in the cooled butter/honey and pulse again to combine. Pour the batter into a bowl, cover with plastic wrap and let rest in the refrigerator for one hour.
4) Preheat the oven to 400 degrees. Melt the remaining 3 Tbsp of butter and use to brush the madeleines trays. Then dust the trays with all-purpose flour (like prepping a cake pan).
5) Portion the batter into the individual madeleine wells - 2/3 full. Place one tray in the oven and immediately turn down the oven to 375 degrees. Bake for roughly 10 minutes until the “humps” are just solid. Remove from the oven and let sit 3 minutes before turning the cakes out onto a cooling rack. Reheat the oven to 400 degrees and bake the second tray.
6) While the madeleines bake, stir together the lemon juice and the 6 Tbsp granulated sugar. While the madeleines are still warm, brush the ridged side with the glaze until they soak in no more.
