Hemp Honey and Vanilla Madeleines
(adapted from Dorie Greenspan)
Makes 12 madeleines
2/3 cup all purpose flour
3/4 tsp baking powder
7 1/2 tbsp unsalted butter cut into squares
1/3 cup sugar
2 tsp vanilla extract (we use Nielsen-Massey Pure Vanilla Bean Paste)
2 eggs, room temperature
1/4 tsp fine sea salt
1 tbsp Colorado Hemp Honey Raw Relief OR Double Strength Raw Relief
Confectioners' sugar for dusting
To prepare the madeleine pan, butter the mold and dust with flour, tapping out any excess flour.
Whisk flour and baking powder together.
Brown the butter in a small saucepan. Bring to a boil over medium heat. The butter will bubble and turn a deep brown, 5 to 10 minutes. You will smell when it is ready, and you will hear the bubbling deepen. When ready, move from heat and measure out 6 tablespoons.
In a medium bowl, mix sugar and vanilla. Whisk in eggs, salt, and honey. Add dry ingredients. When everything is incorporated, fold in the melted butter. The melted butter tends to pool at the bottom, so use a gentle scooping motion to mix it into the batter.
Pour the batter evenly into the molds. Let rest in the fridge at least 1 hour, and up to 3 hours.
Preheat oven to 400 degrees F.
Bake 10-12 minutes, or until the madeleines are brown around the edges. Remove from the oven. To release madeleines from mold, tap the pan on the countertop. If the madeleines don't fall out on their own, gently pry them out using a table knife.
Dust madeleines with confectioners' sugar.