Saffron, Orange, And Honey Madeleines
Traditionally, madeleines are best eaten as close to coming out of the oven as possible. Here, untraditionally, we forgo all the beating and just place the ingredients in a food processor. Mixing them this way means that the resulting madeleines won’t be quite as light as those made by hand-whisking, but they’re every bit as delicate and buttery as you’d hope. We do it this way to build in a little bit of robustness, which allows them to still be eaten hours (rather than minutes) after they come out of the oven. This recipe is from Sweet, a cookbook by Yotam Ottolenghi and Helen Goh. Read their tips for making intimidating-seeming desserts at home, right this way.