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Honey Madeleines

Honey madeleines gain a subtle floral note from the use of local Manitoba wildflower honey.

Chef Daniel Davyduke
The VG Restaurant

7 egg yolks
1 1/2 Tbsp sugar
2 Tbsp Manitoba liquid honey
4 egg whites
1/2 cup sugar
Pinch of salt
1 tsp baking powder
3/4 cup flour
3/4 cup butter, melted
1 tsp vanilla extract


  1. In a mixing bowl or electric mixture, whip together egg yolks, 1 1/2 Tbsp sugar and honey until the mixture reaches the ribbon stage.
  2. In a separate bowl, whip together egg whites, and 1/2 cup sugar until egg whites reach the soft peak stage.
  3. In a third bowl, combine salt, baking powder and flour.
  4. Alternate folding dry ingredients and egg yolk mixture into egg whites, then fold in melted butter and vanilla.
  5. Pipe mixture into madeleine molds.
  6. Bake for 10 minutes at 325°F. If using a fan-assisted oven, use low fan setting.

Yield 40 honey madeleines

Serve with honey chocolate truffles