From The Kitchen

Bee Balm Madeleines

We have adapted this recipe from Chef Daniel Boulud, who has been a guest chef at Blackberry many times. Every time he comes, we serve his madeleines – we’ve never found a better recipe! For our madeleines at The Barn, we grind the sugar with foraged bee balm from our trails to turn them green and fragrant on the inside.

¼ cup chopped Bee Balm (or Lemon Balm)
¾ cup All Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Kosher Salt
2 Eggs
1/3 cup Sugar
1 Tablespoon Brown Sugar
1 Tablespoon Honey
Zest of 1 Lemon
1 teaspoon Vanilla Paste or Extract
¾ stick Unsalted Butter, melted

Combine the bee balm and sugar in a small food processor and grind until the sugar turns green. Mix the baking powder, flour and kosher salt together. In a separate bowl, mix the eggs, sugar, brown sugar, honey, lemon zest, vanilla paste and melted butter until fully incorporated. Add the dry ingredients, mix, then place in a piping bag and cool until completely cold. Spray your madeleine pan with non-stick cooking spray, then pipe the madeleines into the molds. Bake for 5–7 minutes at 350F. Take out of the oven and immediately remove the madeleines from their molds by gently tapping the mold against your counter to let them fall. Dust with powdered sugar before serving and enjoy!

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