Vanilla Bean Honey Madeleines with a White Chocolate Shell
Vanilla Bean Honey Madeleines with a White Chocolate Shell—soft, buttery, and elegant with a hint of honey and a stunning burgundy finish.
Servings: 14 Madeleines
Calories: 140kcal
Equipment
- Mixing Bowls
- Hand Mixer or whisk
- Spatula
- Sifter
- Madeleine Pan
- Measuring Cups & Spoons
- Piping bag (optional)
- Wire rack
- Heatproof bowl
- Double boiler or microwave
- Freezer
Ingredients
For the Madeleines:
- ½ cup unsalted butter melted and slightly cooled (113g)
- ¾ cup all-purpose flour 95g
- ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs room temperature
- ⅓ cup granulated sugar 70g
- 2 tbsp honey
- 1 tsp vanilla bean paste or seeds from 1 vanilla bean
- 1 tbsp whole milk
For the White Chocolate Shell:
- 1 10 oz bag Ghirardelli white chocolate melting wafers
- 1-2 drops burgundy gel food coloring
- 1 tsp coconut oil for smoother melting
- ⅛ tsp edible gold glitter
Instructions
Prepare the Madeleine Batter:
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs and sugar together with a hand mixer for about 3-4 minutes until pale and slightly thickened.
- Add the honey and vanilla bean paste, mixing until combined.
- Sift in the dry ingredients and fold gently with a spatula.
- Drizzle in the melted butter and milk, folding just until incorporated.
- Cover and refrigerate the batter for at least 1 hour (or overnight for better flavor).
Bake the Madeleines:
- Preheat the oven to 350°F (190°C). Grease a madeleine pan with butter and lightly dust with flour.
- Spoon or pipe about 1 tablespoon of batter into each shell mold, filling it about ¾ full.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers spring back when lightly pressed.
- Immediately transfer the madeleines to a wire rack to cool.
Prepare the White Chocolate Shell:
- Melt the white chocolate wafers in a heatproof bowl over a double boiler or in the microwave in 15-second intervals, stirring between each until smooth.
- Stir in 1-2 drops of burgundy gel food coloring until evenly incorporated.
- Add coconut oil for a more fluid consistency.
Coat the Madeleines in the Mold:
- Lightly sprinkle ⅛ tsp edible gold glitter into the clean, dry madeleine molds.
- Spoon the melted burgundy white chocolate into each shell mold, filling each about halfway.
- Gently press each cooled madeleine into the chocolate, ensuring it spreads evenly around the edges.
- Freeze the tray for 30 minutes to set the chocolate completely.
Unmold & Serve:
- Remove the tray from the freezer and carefully turn it over onto the counter. Tap the back of the tray to release the madeleines with their perfect white chocolate shell.
- Let them sit at room temperature for a few minutes before serving.
Notes
Serving & Storage:
Best enjoyed the same day for the freshest texture.
Store in an airtight container at room temperature for up to 2 days.
If refrigerated, let them come to room temperature before serving. Optional Finishing Touches: A light dusting of extra gold glitter or freeze-dried raspberry powder for added Valentine’s flair.
Serve with tea, espresso, or champagne for a romantic pairing.
Best enjoyed the same day for the freshest texture.
Store in an airtight container at room temperature for up to 2 days.
If refrigerated, let them come to room temperature before serving. Optional Finishing Touches: A light dusting of extra gold glitter or freeze-dried raspberry powder for added Valentine’s flair.
Serve with tea, espresso, or champagne for a romantic pairing.