Name: Saffron Madeleines
Total time: 45 minutes (plus 4 hours for chilling)
Yield: Makes 12
Ingredients: ½ cup (60 g) all-purpose flour; ¼ tsp. kosher salt; ¼ tsp. baking powder; ¼ cup (50 g) granulated sugar; 2 tsp. (14 g) honey; 1 egg plus 1 yolk (66 g), room temperature; 4 Tbsp. (57 g) unsalted butter, melted; 5–6 strands of saffron; ½ cup (85 g) white chocolate melting wafers; Powdered food coloring (orange and pink); Gold leaf

Photo by Hetal Vasavada

Madeleines are technically made with a sponge cake batter, but many categorize them as cookies. They’re small, shaped like a shell, and can be made as an overnight dessert. Feel free to bake the madeleines and enjoy them dusted with powdered sugar; however, if you enjoy being extra, you can coat them in a thin shell of chocolate! I suggest using Ghirardelli’s white chocolate melting wafers as they’re made to melt and harden into a shiny shell. I decorated the madeleines using a small fluffy brush and powdered food coloring to create an Indian sunset vibe with soft oranges and pinks. Make sure to use good quality saffron, like Burlap & Barrel or Diaspora Co, when making these madeleines, as it makes all the difference!

Recipe notes

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