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MADELEINES WITH HONEY

In a large mixing bowl stir together the almonds, sugar, and flour.  Whisk in the egg whites, one at a time, beating well after each addition.  Melt the butter in a small saucepan until it turns light brown, but remove pan from the heat before it burns.  Pour the butter into the mixture and beat well with a wooden spoon.  Beat in the honey.  Refrigerate the dough for 1 hour.  Preheat the oven to 425F.  Grease and flour several madeleine molds.  With a large spoon pour the dough into the molds so that they are two-thirds full.  Bake for 12-15 minutes.
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For 24 madeleines:
1 cup ground almonds
1 2/3 cups confectionerÕs sugar
1/3 cup flour
8 egg whites
1 1/4 cups unsalted butter
2 tbsp honey
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10
mn
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15
mn
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Madeleines are best eaten warm.
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Restaurant
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Desserts
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