All the stuff…
85g, 6 Tablespoons of butter, melted to make brown butter
90g, ¾ cup of all-purpose flour
Pinch of salt
4g, 1 teaspoon baking powder
3 eggs, room temperature
67g, ⅓ cup of cane sugar
1 teaspoon CINNAMON SHTIK®
43g, 2 Tablespoons of honey
114g, 1/2 cup applesauce
Powdered sugar for dusting (optional)
Let the games begin...
- Brown the butter. Melt the butter in a small pan until it starts to have some brown bits. Stir continuously so the brown bits don’t burn. This will take about 2-4 minutes on medium heat. Don’t take your eyes off it! Take it off the heat and let it cool down.
- In a medium bowl, whisk together the baking powder and the flour. Set it aside.
- Bring the eggs to room temperature. Use a mixer with the whisk attachment to beat the eggs until they are fully blended and turn pale yellow.
- Beat the sugar and honey into the egg mixture. The mixture should become a bit thicker and smooth.
- Add the flour mixture to the egg mixture. Make a smooth batter.
- Then add the applesauce to the batter.
- Lastly, add the brown butter to the batter.
- Cover the bowl with plastic wrap and place it in the fridge for at least 2 hours. You can also make the batter 1 day in advance and just bake them the next day so they are fresh out of the oven for your guests or happy kiddos who live in your house.
- When you are ready to bake, preheat the oven to 375ºF.
- Give a quick whisk to the batter. Fill the Madeleine molds not quite to the top. I love my Silpat mold because they come out perfectly every time and no messy clean-up. BTW, easy clean-up is the way to my heart.
- Bake for 12-15 minutes. They should be a bit brown on top or around the edges and have puff up in the middle. Baking time depends on your oven so best to keep an eye.
- Remove the cookie mold from the oven and place on a cooling rack. Let it cool down a few minutes and then you can pop the cookies out. (Yes, Silpat, I love you.) Try not to eat them all at once!
Shana Tova U’metuka! Have a sweet new year!