I absolutely love this recipe because the buttery, honey-infused madeleines with a hint of lemon zest instantly transport me to a cozy Parisian café with their delicate, melt-in-your-mouth texture. Plus, the simple yet elegant process of making them is like a mini baking adventure that rewards me with a delightfully sophisticated treat to share (or not!).
I relish how the traditional madeleine unites basic components like unsalted butter, honey, and all-purpose flour to fashion such fragile and delicious little cakes. With the flavor of butter (and perhaps a slightly richer texture due to the extra egg yolk in my recipe), a nearly imperceptible sweetness from honey, and the barely-there shimmer of zest from an organic lemon, these madeleines are practically guilt-free.
I love that they are delicate in flavor yet sturdy enough to stand up to a breath of wind.
Ingredients
Butter (unsalted): Supplies essential moisture and richness for that classic buttery flavor.
Honey: Contributes a natural sweetness and helps sustain the moisture of the madeleines.
Main structure component, providing carbohydrates and a strong texture.
All-purpose flour.
Sugar in granulated form: Sweets the batter and contributes to a tender crumb.
Vanilla extract: Adds sweetness that is rich and smooth, with delicate floral and aromatic notes, flavoring potency that lends an aura of depth to the flavor profile.
Lemon zest (optional): Contributes a profoundly refreshing, citrusy brightness that deftly complements the sweet elements.
Ingredient Quantities
- 1/2 cup (113g) unsalted butter
- 1 tablespoon honey
- 3/4 cup (94g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional)
- Powdered sugar for dusting (optional)
Instructions
1. In a small saucepan, over low heat, melt the butter. Stir in the honey, then remove from the heat and allow to cool to room temperature.
2. In a bowl of medium size, whisk together the flour, baking powder, and salt.
3. In another bowl, using an electric mixer, beat the eggs and sugar together at high speed until thick, pale, and ribboned—about 5 minutes.
4. With a spatula, gently incorporate the flour mixture into the egg mixture. Take care not to deflate the mixture.
5. Incorporate the vanilla extract, lemon zest (if using), and the cooled butter and honey mixture into the batter. Fold in gently until just combined.
6. The batter for madeleines should be prepared in advance. To make the batter, first, melt the butter. You are going to need some for the madeleine pan and some for the batter. Follow the steps below to melt and cool the butter, then measure it out with the other ingredients. Cover the bowl with plastic wrap, and refrigerate the batter.
7. Set the oven to 375°F (190°C). Prepare the madeleine pan by thoroughly greasing it with butter or non-stick spray.
8. Pour the batter into the prepared madeleine molds, filling each mold about 3/4 full.
9. Bake for 10-12 minutes or until the edges are a golden brown, and the centers spring back when lightly touched.
10. Take them out of the oven and allow them to cool in the pan for several minutes. Then, use a spatula to carefully transfer them to a wire rack to cool completely. When they have cooled, you can dust the tops with powdered sugar if you want an extra-sweet treat.
Equipment Needed
1. Small saucepan
2. Whisk
3. Medium mixing bowl
4. Large mixing bowl
5. Electric mixer
6. Spatula
7. Measuring cups and spoons
8. Plastic wrap
9. Madeleine pan
10. Oven
11. Non-stick spray or additional butter for greasing
12. Wire rack
13. Optional: Sifter for powdered sugar dusting
FAQ
- Q: Can I substitute salted butter for unsalted butter?A: Affirmative, but lessen the sodium in the formula or eliminate it completely.
- Q: What is the purpose of chilling the batter?A: Cooling the batter helps the madeleines get their iconic hump.
- Q: Can I use a different citrus zest?Yes, you can use orange or lime zest for a different flavor profile.
- Q: How should I store madeleines?A: For up to three days at room temperature, store in an airtight container or freeze for longer storage.
- Q: What kind of pan should be used?To obtain the classic shell shape, use a non-stick madeleine pan of the traditional sort.
- Q: Are the lemon zest and powdered sugar necessary?Optional though they may be, the flavorings and sweeteners add another dimension to the madeleines.
- Q: Can I make these without a madeleine pan?A: Although the classic shape is best achieved with a madeleine pan, a mini muffin pan can serve as an alternative.
Substitutions and Variations
Coconut oil or margarine may be used in equal amounts as a substitute for unsalted butter.
Use cake flour for a lighter texture, all-purpose gluten-free flour mix for a gluten-free version, or use all-purpose flour as directed in the source material.
Maple syrup or agave nectar can be used instead of honey.
Granulated sugar: Substitute with coconut sugar or an equal measure of brown sugar to achieve a flavor that’s richer and more profound.
Vanilla extract: If almond extract is used instead, the result is a nuttier taste. If almond extract is not available, vanilla should be omitted.
Pro Tips
1. Chill the Batter Thoroughly: Letting the batter rest in the fridge for at least an hour (or even overnight) helps in creating the signature hump of the madeleines. The chilled batter hitting the hot oven encourages the rise.
2. Use a Piping Bag for Filling Molds: To avoid mess and ensure uniform madeleines, use a piping bag to fill the molds. This helps control the amount of batter in each mold, ensuring they bake evenly.
3. Properly Prepare the Pan: Grease the madeleine pan thoroughly with butter or non-stick spray and lightly flour it to prevent sticking. This ensures the delicate cakes release easily once baked.
4. Avoid Overmixing the Batter: When integrating the dry ingredients into the wet, fold gently to maintain the airy texture from the whipped eggs. Overmixing can lead to denser madeleines.
5. Test for Doneness Promptly: Keep an eye on the baking time as ovens may vary. Check for the edges turning golden brown and the centers springing back when lightly pressed to ensure they’re baked perfectly without being overdone.
Classic Madeleines Recipe
My favorite Classic Madeleines Recipe
Equipment Needed:
1. Small saucepan
2. Whisk
3. Medium mixing bowl
4. Large mixing bowl
5. Electric mixer
6. Spatula
7. Measuring cups and spoons
8. Plastic wrap
9. Madeleine pan
10. Oven
11. Non-stick spray or additional butter for greasing
12. Wire rack
13. Optional: Sifter for powdered sugar dusting
Ingredients:
- 1/2 cup (113g) unsalted butter
- 1 tablespoon honey
- 3/4 cup (94g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional)
- Powdered sugar for dusting (optional)
Instructions:
1. In a small saucepan, over low heat, melt the butter. Stir in the honey, then remove from the heat and allow to cool to room temperature.
2. In a bowl of medium size, whisk together the flour, baking powder, and salt.
3. In another bowl, using an electric mixer, beat the eggs and sugar together at high speed until thick, pale, and ribboned—about 5 minutes.
4. With a spatula, gently incorporate the flour mixture into the egg mixture. Take care not to deflate the mixture.
5. Incorporate the vanilla extract, lemon zest (if using), and the cooled butter and honey mixture into the batter. Fold in gently until just combined.
6. The batter for madeleines should be prepared in advance. To make the batter, first, melt the butter. You are going to need some for the madeleine pan and some for the batter. Follow the steps below to melt and cool the butter, then measure it out with the other ingredients. Cover the bowl with plastic wrap, and refrigerate the batter.
7. Set the oven to 375°F (190°C). Prepare the madeleine pan by thoroughly greasing it with butter or non-stick spray.
8. Pour the batter into the prepared madeleine molds, filling each mold about 3/4 full.
9. Bake for 10-12 minutes or until the edges are a golden brown, and the centers spring back when lightly touched.
10. Take them out of the oven and allow them to cool in the pan for several minutes. Then, use a spatula to carefully transfer them to a wire rack to cool completely. When they have cooled, you can dust the tops with powdered sugar if you want an extra-sweet treat.
