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St. Mary Magdalene is the patron saint of penitent sinners, so in a way she represents all of us in our journey to Heaven. Most people may have commonly heard her referred to as a prostitute, but did you know that this information is not well supported by Scripture? What we do know is that Jesus cast seven demons out of her, she was a witness to the crucifixion, the burial of Jesus, and the first to discover the Resurrection of Christ. After her great conversion she is mentioned by name as a follower of Christ along with the apostles and several other women.
The story of St. Mary Magdalene teaches us of the grace and mercy that is needed in all of our lives. In honor of her profound love, fervor, and discipleship we make madeleines which is the French form of the name Magdalen. These delectable tea cakes can be made in four ways thanks to our recipe contributor Casey from Cozy Homemaking Vibes. You can find all Casey's accounts at the bottom of this post, and we are so grateful for her sharing these wonderful recipes with Liturgy Kitchen.
st. mary magdalene, madeleines, liturgical living
Here is what's in store for you!
Honey Lemon Madeleines
Honey Orange Madeleines With a Dark Chocolate Coating
Gingerbread Madeleines
Bacon, Egg, and Cheese Madeleines
Prep Time: 20 mins
Bake Time: 7-12 mins (ovens can vary)
Yields: 12 cookies
Honey Lemon Madeleines (Casey's Favorite)
Ingredients
3 tablespoons unsalted butter
4 tablespoons honey
2 eggs
3/4 cup whole wheat or white flour
1 teaspoon baking powder
1 pinch salt
1 tsp lemon zest
Oil for the pan
Instructions
Preheat the oven to 350F.
Microwave 3 tbsps unsalted butter in 15 second intervals until just barely melted then set aside to cool while you make your batter.
Whisk together the 2 eggs and 4 tbsps honey on high until it’s thick and airy, at least 4-5 mins.
In a separate bowl, whisk together 3/4 cup whole wheat pastry flour, 1 teaspoon baking powder, 1 pinch salt, and 1 tsp lemon zest until well blended. Then fold the dry mix into to the egg mixture with a spatula. Be gentle so it can stay a bit light and airy.
Just before the flour is fully incorporated, fold in the melted butter.
A proper Madeleine recipe will say to refrigerate for 5-20 mins. I rarely do this, but it's a great time to brush oil on the molds.
Spoon heaping tablespoons of the batter into the center of each madeleine mold in the pan.
Bake for 7-12 minutes. Oven heat varies so keep an eye on them, they cook quickly. We don’t want the edges to brown!
After you take them out of the oven let them rest a minute before transferring to a cooling rack. Dust with powdered sugar.
(Photo: Cozy Homemaking Vibes)
Honey Orange Madeleines With a Dark Chocolate Coating
Ingredients
3 tablespoons unsalted butter
4 tablespoons honey
2 eggs
3/4 cup whole wheat or white flour
1 teaspoon baking powder
1 pinch salt
1 tsp orange zest
3 squares of good 88% dark chocolate
Oil for the pan
Instructions
Preheat the oven to 350F.
Microwave 3 tbsps unsalted butter in 15 second intervals until just barely melted then set aside to cool while you make your batter.
Whisk together the 2 eggs and 4 tbsps honey on high until it’s thick and airy, at least 4-5 mins.
In a separate bowl, whisk together 3/4 cup whole wheat pastry flour, 1 teaspoon baking powder, 1 pinch salt, and 1 tsp orange zest until well blended. Then fold the dry mix into to the egg mixture with a spatula . Be gentle so it can stay a bit light and airy.
Just before the flour is fully incorporated, fold in the melted butter.
A proper Madeleine recipe will say to and refrigerate for 5-20 mins. I rarely do this, but it's a great time to brush oil on the pan.
Spoon heaping tablespoons of the batter into the center of each madeleine mold in the pan.
Bake for 7-12 minutes. Oven heat varies so keep an eye on them, they cook quickly. We don’t want the edges to brown!
After you take them out of the oven let them rest a minute before transferring to a cooling rack.
Melt chocolate in a small microwave safe bowl in 20 second intervals, then dip cookies to coat the top of one side.
(Photo: Cozy Homemaking Vibes)
Gingerbread madeleines
Ingredients
3 tablespoons unsalted butter
3 tablespoons honey
1 tablespoon molasses
2 eggs
3/4 cup whole wheat or white flour
1 teaspoon baking powder
1 pinch salt
¼ teaspoon cinnamon
¼ teaspoon ginger
⅛ teaspoon cloves
⅛ teaspoon nutmeg
Oil for the pan
Instructions
Preheat the oven to 350F.
Microwave 3 tbsps unsalted butter in 15 second intervals until just barely melted then set aside to cool while you make your batter.
Whisk together the 2 eggs, 3 tbsps honey, and 1 tbsp molasses on high until it’s thick and airy, at least 4-5 mins.
In a separate bowl, whisk together 3/4 cup whole wheat pastry flour, 1 teaspoon baking powder, 1 pinch salt, ¼ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon cloves, and ⅛ teaspoon nutmeg until well blended. Then fold the dry mix into to the egg mixture with a spatula . Be gentle so it can stay a bit light and airy.
Just before the flour is fully incorporated, fold in the melted butter.
A proper Madeleine recipe will say to and refrigerate for 5-20 mins. I rarely do this, but it's a great time to brush oil on the pan.
Spoon heaping tablespoons of the batter into the center of each madeleine mold in the pan.
Bake for 7-12 minutes. Oven heat varies so keep an eye on them, they cook quickly. We don’t want the edges to brown!
After you take them out of the oven let them rest a minute before transferring to a cooling rack.
Dust with powdered sugar, I like extra on these! 😊
Bacon, Egg, & Cheese Madeleines
Ingredients
3 tablespoons unsalted butter
1 tsp onion powder
1/2 tsp garlic powder
1 tsp parsley
1/4 tsp paprika
1 teaspoon baking powder
3 eggs
3/4 cup whole wheat or white flour
Salt and pepper to taste
2 strips of bacon, chopped
Colby Jack cheese sliced thinly into extra small cubes
Olive oil for the pan
Instructions
Preheat the oven to 350F and fry your bacon in a skillet then set aside.
Microwave 3 tbsps unsalted butter in 15 second intervals until just barely melted then set aside to cool while you make your batter.
Whisk together the 3 eggs on high until it’s thick and airy, at least 4-5 mins.
In a separate bowl, whisk together 1 tsp onion powder, 1/2 tsp garlic powder, 1 tsp parsley, 1/4 tsp paprika, 1 teaspoon baking powder, 3/4 cup whole wheat pastry flour, and a dash of salt and pepper until well blended. Fold the dry mix into to the egg mixture with a spatula . Be gentle so it can stay a bit light and airy.
Just before the flour is fully incorporated, fold in the melted butter.
Place the chopped bacon into the oiled madeleine mold first.
Spoon heaping tablespoons of the batter onto the bacon in the pan. I put half the batter in, added small cheese cubes, then the rest of the batter.
Bake for 7-12 minutes. Oven heat varies so keep an eye on them, they cook quickly. We don’t want the edges to brown!
After you take them out of the oven let them rest a minute before transferring to a cooling rack.
These are best served warm with a coffee.
Did you make this recipe? If so we would love to see it, drop a picture in the comment or send it to us on social media
For more resources on building Catholic tradition, check out the blog section of my website or follow me on Facebook or Instagram to see what Catholic things I am doing to make our day to day life more joyful.
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