honey madeleines with strawberry jam

madeleine cakes naturally sweetened with honey and filled with strawberry jam!

I love making madeleines - they are so simple but come out looking so picture perfect and like you put in much more effort than you actually did. This is especially the case with my recipe for these honey madeleines - they come together in just 10-15 minutes and the recipe is nowhere near as complex as some madeleine recipes you might find online that have a silly number of steps and also make you refrigerate the batter for an hour or more. On top of that, this recipe is a keeper because these madeleines are entirely naturally sweetened with honey - no other sugars added (and between you and me this was challenging to get right at first and may have involved at least one failed batch - womp womp!). [If you are interested in learning more about honey or other natural sweeteners, go ahead and check out my natural sweeteners 101 post.]

I decided to add a little something extra to these madeleines in the form of strawberry jam - mainly because I had just purchased some at the store and really wanted to bake with it but also because honey and strawberries are such a lovely pairing. Feel free to use any strawberry jam you can find but the one I used in this recipe is the strawberry jam from smash foods - they don't add any refined sugars to their jam and instead just lightly sweeten it with some dates - definitely a jam I can get on board with!

I hope you give these honey madeleines a try and if you are looking for other uses for your madeleine pan, check out my cherry chocolate madeleines with coconut sugar and sourdough or my original madeleines with coconut sugar and sourdough. Enjoy!

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this time two years ago …

peanut butter cookies with sucanat and sourdough

this time last year …

strawberry cookies with sucanat

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honey madeleines with strawberry jam

makes 12 madeleines

ingredients

• 6 tbsp. (85 grams) unsalted butter

• 90 grams honey

• 115 grams all purpose flour

• ½ teaspoon baking powder

• Pinch of salt

• 2 eggs

• 1 teaspoon vanilla extract

• 80 grams strawberry jam

directions

1. Preheat your oven to 350 F. Thoroughly grease your madeleine pan with butter.

2. In a small pan, melt the 85 grams butter with the 90 grams honey. Take off the heat, pour into a medium bowl and let cool slightly.

3. In a small bowl, whisk together the 115 grams all purpose flour, 1/2 teaspoon baking powder, and pinch of salt.

4. In the medium bowl with the butter and honey, whisk in the 2 eggs and 1 teaspoon vanilla extract until fully combined. Then whisk in the flour mixture until smooth.

5. Pour a little bit of the batter into each of the madeleine pan molds - just enough to cover the bottom. Then put a dollop of the 80 grams of strawberry jam in each mold. Using a toothpick or knife, swirl the strawberry jam in the batter (try not to agitate it too much though as you want to make sure there's still a layer of batter on the bottom). Top the molds with the remaining batter until mostly full (you will have just a bit of extra batter left over - I highly recommend just adding it to a pan and cooking it like a pancake - it's a delicious extra treat!). Bake for about 18-20 minutes, until the madeleines are set.