gourmet traveller madeleines recipe

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Kaya madeleines with chocolate sauce

“ Kaya is a sweet coconut spread beloved by many Malaysians, Singaporeans and Indonesians,” says Yu-Ching Lee. “It is typically served on toast as a snack or for breakfast.”

Ingredients

Kaya is available from select Asian food stores. Notes

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Classic French Madeleines

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April 3, 2019 by Ashley Manila 139 Comments

Today I’m teaching you exactly how to make Classic French Madeleines! They taste just like the ones you’d find in a Parisian boulangerie! These soft sea shell shaped cookie cakes care so good with a cup of tea!

Madeleine Recipe

I’ve been trying to stay focused… but there’s a constant whisper in my ear: 2 weeks till Paris! Of course, the day count changes as the days fall off the calendar, but the message is always the same. Vacation is coming and it’s coming soon. So I decided to channel my unavoidable excitement into something sweet for you: a week’s worth of French inspired recipes! Beginning with a lovely batch of Authentic French Madeleines.

And just a little disclaimer: I classify this recipe as “classic” because I have several French friends who kindly helped me develop this recipe. But if you are French and this is not classic to you, I’d love to hear how you make your mads in the comments below ♥

But for now, let’s move on with the recipe! Because classic or not, these delicate little shell shaped sponge cakes are sweet, buttery, and so DELICIOUS!

Tips and Tricks for Recipe Success

Madeleine Cookies

• First things first! To make this recipe, you will need a Madeleine mold. If you don’t already own one, here’s a link to the best madeleine pan .
• Now that we’ve got that out of the way, let’s discuss brown butter! Because it’s the very first step in this recipe and it’s an important one. To brown butter you’ll need a saute pan, butter, and a little patience. You’ll melt the butter as normal, then continue cooking it over medium heat – stirring occasionally – until it reaches a golden brown color. Watch your butter closely as it browns, because it can burn easily! Once it’s nice and golden brown, remove it from the heat and pour it into a heatproof bowl – being sure to scrape all of the golden bits off the bottom of the pan. And that’s it! Easy, right? You’ll want to do this step first because the butter needs to cool a bit before being added to the batter.
• Because cold ingredients don’t bond, your eggs must be at room temperature before using them in this recipe.
• One of the most important steps in this recipe is beating the eggs and sugar together. You’re going to want to gradually add the sugar into the eggs, and beat the mixture for a long time; about 3 to 4 minutes.  I find 3 and 1/2 minutes is my “magic number”, but visually you’ll want the mixture to be pale and very thick.
• And the hardest part of this recipe?! The waiting! The batter must be refrigerated for at least 4 hours. The good news? You can keep it in the fridge for up to 2 days!
• When it’s time to bake the madeleines, you’ll want to grease your mold generously with softened butter and a dusting of flour. Otherwise they’ll stick!
• Finally, be sure to keep an eye on them as they bake. They’re ready when their “bellies” have risen and they’re golden brown.

What is a madeleine?

Madeleine cookies? Madeleine cake? What the heck are they, right? I’m going to clear it up for you right now 😉

Although many think that madeleines are French shell shaped cookies, they are actually CAKE. The batter is typically baked in a shell-shaped mold and the finished product is often decorated with confectioners’ sugar or some type of glaze.

One more thing! Madeleines are truly best served warm, and definitely best served within an hour of baking them. They lose moisture quite quickly, so they’re not a cake I suggest making ahead of time. But as I mentioned above, you can make the batter ahead of time, then bake off fresh batches as needed. I love baking them for brunch because they’re so good with a cup of coffee or tea.

Now that I feel I’ve “mastered” Classic French Madeleines, I’m eager to start experimenting with new flavors! So I was hoping you’d help me pick out the next flavor I should post? I’m between mint chocolate or lemon poppy seed?! Both sound so good to me!

This is the best Madeleine recipe! So perfect, in fact, I think Proust might even be proud…♥ (key word *might!)

More Madeleine Recipes:

• Double Chocolate Madeleines 
• Rosemary, Orange, and Honey Cornmeal Madeleines 
• Chocolate Dipped Coconut & Lime Madeleines 

More French Recipes:

• Croque Madame McMuffins
• My Favorite French Onion Soup
• Quiche Lorraine 

If you try this French Madeleine Recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.

Ingredients  

• 1 stick (4 ounces) unsalted butter, melted until browned
• 2 teaspoons vanilla extract
• 1 and 1/2 teaspoons lemon zest, finely grated
• 1 cup all-purpose flour
• 1 and 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1/2 cup confectioners sugar, sifted, optional

Instructions  

• Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 10 minutes. Remove from heat and pour the browned butter into a small bowl. Stir the vanilla and lemon zest into the butter, then set aside to cool.
• In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside until needed.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding the sugar. Once all of the sugar has been added, increase the speed to medium-high and continue whipping the mixture until it's very thick and pale in color, about 3 to 4 minutes. Turn the mixer off and, using a silicon spatula, fold in the flour mixture in three additions, stirring just until combined. Fold in the butter mixture.
• Cover the bowl and refrigerate for at least 4 hours, and up to 2 days.
• 30 minutes before you're ready to bake, preheat the oven to 375 degrees (F). Generously brush the molds of your madeleine pan with butter, then lightly dust with flour.
• Using a medium cookie scoop, spoon level scoops of the batter into the center of each mold. You don't need to spread the batter.
• Bake for 12 minutes, or until the "bellies" have risen and they're golden brown.
• Cool madeleines in the pan placed on a cooling rack for a minute or two, then gently loosen them from the molds. If they stick, carefully run a small knife around the edge of the cakes until they release.
• Dust with confectioners' sugar and serve warm, with coffee or tea.

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March 8, 2024 at 9:19 pm

Followed your recipe but I would not suggest butter & flour the tins as my first dozen burned which is no surprise at 375 degrees. So I tried Pam & no dusting of flour and they came out perfect, just wish the recipe made more and having 2 Madeleine tins would expedite the baking time, I only bought 1 but have already ordered another. They are so delicious!! Thank you Ashley!

January 29, 2024 at 5:19 pm

April 11, 2024 at 12:34 am

Next, let’s make poppy seed Madeleines! They ought to be wonderful! Hanifa

January 16, 2024 at 11:39 am

What are some of the most popular recipes featured on Baker by Nature’s blog, and what makes them stand out in terms of flavor and preparation?

December 16, 2023 at 11:38 pm

How do I store them and for how long?

December 12, 2023 at 3:55 pm

Can the batter be frozen?

December 8, 2023 at 4:50 pm

August 30, 2023 at 9:03 pm

OMG these are delicious!

June 17, 2023 at 9:15 pm

I do not see the step where butter goes into batter?

July 20, 2023 at 7:04 pm

Hi Pear! Step 3, you fold the butter mixture into the batter.

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Classic French Madeleines (Madeleine Cookies)

Published: Apr 1, 2024 by Irina Totterman · 311 Comments

Classic French madeleines, or madeleine cookies, are perfect in shell shape, density, and texture, and they have a delicious taste that can't be matched. Grab the best madeleine recipe and learn all the tips and tricks on how to make homemade madeleines with a hump on top.

This post is a part of my  Madeleine series in tribute to this iconic French pastry and all that it means - from fascinating  madeleine history , choosing the right  ingredients and madeleine pan , all the secrets of authentic madeleine hump , and  storage suggestions - you name it!

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• What are French madeleines?

French madeleines are authentic French shell-shaped cakes, sometimes called madeleine cookies, perfect for breakfast, afternoon snacks, and a lunchbox idea.

• French madeleine recipe

This madeleine recipe is one of those on the Internet that guarantees perfectly shaped authentic madeleines with a signature hump on top. It's foolproof, tested, and re-tested by me in my home kitchen and numerous readers.

Ingredients

How to make madeleines step-by-step, expert tips, recipe variations, how to store madeleines, how to serve madeleines, love madeleines try these next, recipe card.

I am putting together all the tips and advice to guide you. So take notes of essential steps before you get started and enjoy.

I would highly recommend downloading my troubleshooting guide , where I answer all the questions regarding the madeleine pastry.

Grab All My Tips On How To Get That Famous Madeleine Hump, Everybody's Taking About

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This troubleshooting guide is all yours -  FOR FREE!

For ingredients and detailed instructions, refer to the recipe card below.

• Large eggs at room temperature
• Granulated sugar
• Unsalted butter : I always use European or European-style butter with 82% fat content.
• Flour: Use all-purpose flour or French T55 flour.
• Honey: I use chestnut honey, but you can replace it with your favorite honey, golden syrup, or maple syrup. You can use liquid or crystallized honey; its consistency doesn't matter.
• Baking powder , fresh and aluminum-free. It's responsible for the madeleine hump.
• Vanilla bean: Use scraped seeds or replace them with ½ to 1 teaspoon of pure vanilla extract or orange blossom water.
• Lemon zest: Use organic lemon to make fresh zest or replace it with orange zest You can omit this ingredient if desired.

Step 1. Place large eggs, granulated sugar, honey, and scraped seeds of half of the vanilla bean in a large bowl and beat with a  hand whisk for 1-2 minutes.

Step 2. Sift flour and baking powder in a separate bowl. Add the dry ingredients to the egg mixture and combine with a whisk or rubber spatula.

Step 3. Add the melted butter (it must be cooled to 120°F (50 °C) and whisk again. Add lemon zest and gently mix.

Step 4. Cover the batter with a piece of plastic wrap in contact and refrigerate overnight, or even better, for 24 hours. The plastic film must touch the surface of the batter and not only cover the bowl.

Step 5. Preheat the oven to 425°F (220°C). Using a pastry brush, butter the cavities of a metal madeleine pan. Then dust it with flour and tap any excess flour; there is no need to grease a silicone mold. Using a piping bag or a spoon, fill the cavities up to ¾.

Step 5. Bake at 425°F (220°C) for 3 minutes. Then switch off the oven for 8 to 10 minutes. The madeleines will get that famous bump on top. Next, turn the oven to 320°F (160°C) for the other 3 to 4 minutes.

Step 5. Remove madeleines from the oven and cool in the mold for 5 minutes. Take them out one by one, simply pushing each cavity from the bottom. Place cakes on the side, still in the mold, so that they completely cool (do not use a wire rack to avoid its traces on the surface of madeleines).

• Do not overheat butter while melting. To avoid this, turn off the heat when half of the butter is melted and mix the butter off the heat.
• Preheat the oven to 425°F (220°C) and even let it heat for 10 minutes. A well-prepared hot oven is essential to get the bump of madeleines.
• Leave the filled mold in the fridge while preheating/heating the oven.
• Respect the temperature regimen to make perfect madeleines. The ideal temperature formula is 3 + 8 + 4, where 3 is 3 minutes of baking at 425°F/ (220°C), "8" is 8 minutes with the oven switched off, and "4" is 4 minutes of baking at 320°F (160°C). You might need to test your oven and adjust this formula, for example, as 3 + 7 + 3 or something different. Adjusting the last baking minutes is essential to prevent madeleines from burning.
• Bake madeleines on a baking rack in the middle of the oven and not on a baking sheet.
• Bake one batch of madeleines (one mold) at a time. After each batch, clean the mold, then bake the rest. Keep the rest of the batter in the fridge between batches.

Traditional madeleines are lemon madeleines flavored with lemon, but you can customize them endlessly.

• Add poppy seeds to make lemon poppy seed madeleines .
• Spice madeleines with spices blend to make Gingerbread madeleines .
• Dip madeleines in melted dark or white chocolate.
• Create flavored madeleines with a twist on a classic.
• Experiment with different molds, such as a spherical scallop madeleine mold or a heart-shaped pan from CHEFMADE.
• Skip all of those pesky steps and make a madeleine cake in no time.

Store madeleines in an airtight container (preferably glass) for a couple of days, up to four days. The baked madeleines don't need to be refrigerated; they can be stored at room temperature

Freeze madeleines for up to three months, but they may lose their taste a bit. To thaw, bring them to room temperature for one to two hours. Read more about how to store madeleines .

Serve madeleines immediately (straight from the oven). The French enjoy them with a cup of Earl Gray tea, a black tea flavored with bergamot.

To appreciate their taste and release the flavor, madeleines have to be dipped in tea, the same way Marcel Proust enjoyed little cakes. But, unfortunately, coffee isn't the same.

There is much debate over whether madeleines are cookies or cakes. Although many think they are teacake cookies (or sponge cake-like French madeleine cookies), they are actually mini cakes. But even in France, where the madeleines originated, many chefs still call them madeleine cookies.

Refrigerate the madeleine batter covered in contact with plastic film or a pastry bag for up to 2 days. Don't freeze it.

Yes, you can try a silicone muffin pan that works as a madeleine pan substitute. You can even line the wells with cupcake liners. You can also bake these little cakes in small rectangular or even round molds.

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5 from 117 reviews

This guide is the best madeleine recipe for homemade French madeleines. They are perfect in shape, density, and texture, with a delicious taste that can't be matched.

• Author: Irina Totterman
• Total Time: 1 hour (plus chilling time)
• Yield: 3 6 1 x
• Category: Small cakes
• Method: Baking
• Cuisine: French
• 250 g eggs ( 5 eggs), room temperature
• 1 ¼ cups ( 250 g ) granulated sugar
• 8.8 oz ( 250 g ) unsalted butter, melted and cooled
• 2 cups ( 250 g ) all-purpose flour
• 1 ⅓ tsp ( 12 g ) chestnut honey
• ½ vanilla bean
• 2 tsp ( 10 g ) baking powder
• ½ lemon, zest

Instructions

• To make the batter, place eggs, granulated sugar , honey, and scraped seeds of half of the vanilla bean in a large bowl and beat with a hand whisk. Sift flour and baking powder with a flour sifter in a separate bowl. Add dry ingredients to the egg mixture and combine with a whisk or a rubber spatula. Add melted butter (it has to be cooled to 120 ° F (50 ° C) and whisk again. Zest half of a lemon with a zester grater, add to the butter mixture, and mix. 
• Cover the batter with plastic film on contact and refrigerate overnight, or even better, for 24 hours. The plastic wrap must touch the surface of the batter and not only cover the bowl.
• Preheat the oven to 425 ° F (220 ° C). Using a pastry brush, butter the cavities of the metal madeleine pan, dust it with flour, and tap any excess flour; there is no need to grease a silicone mold. Using a pastry bag, fill the cavities up to ¾.
• Bake at 425 ° F (220 ° C) for 3 minutes. Then, switch off the oven for 8 to 10 minutes. The madeleines will get that famous bump on top. Turn the oven to 320 ° F (160 ° C) for the other 3 to 4 minutes.
• Remove the madeleines from the oven and cool in the mold for 5 minutes. Then, take them out one by one, simply pushing each cavity from the bottom. Place madeleines on the side, still in the mold, so that they completely cool (do not use a wire rack to avoid its traces on the surface of the madeleines). 
• Do not overheat butter while melting. To avoid this, turn off the heat when half of the butter is melted and mix the butter off the heat.
• Preheat the oven to 425 ° F (220 ° C) and even let it heat for 10 minutes. A well-prepared hot oven is essential to get the bump of madeleines.
• Respect the temperature regimen while baking. The ideal temperature formula is 3 + 8 + 4, where 3 is 3 minutes of baking at 425 ° F (220 ° C), "8" is 8 minutes with the oven switched off, and "4" is 4 minutes of baking at 320°F/160 °C. You might need to test your oven and adjust this formula, for example, 3 + 7 + 3 or something different. Adjusting the last baking minutes is essential to prevent madeleines from burning.
• Bake cakes on a baking rack in the middle of the oven and not on a baking sheet.
• Serving Size: 1
• Calories: 112
• Sugar: 7.3 g
• Sodium: 27 mg
• Saturated Fat: 3.8 g
• Carbohydrates: 12.7 g
• Fiber: 0.2 g
• Protein: 1.7 g
• Cholesterol: 41 mg

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from http://www.niksya.ru . It was originally published in February 2018. The recipe has been revised to include improved content and photos.

More Biscuit and Cookie Recipes

About Irina Totterman

I'm Irina, an experienced home baker with over 30 years of expertise and the blogger behind Baking Like a Chef (since 2018), where I share baking recipes, tips, and tricks. My recipes have been featured in the renowned French Chef Simon and Le Journal des Femmes.

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Lakshya says

March 23, 2021 at 2:53 am

Hi! I'd like to use a beurre noisette for the madeleines as I love its nutty flavor. Do you recommend this? What adjustments can I make to the recipe?

March 23, 2021 at 3:13 pm

Lakshya, thanks for your ineterst in the recipe. You will ok with using a beurre noisette. Make it first, then weigh to get the amount of butter in the recipe. No other adjustments are needed. Happy baking!

Mirlene says

March 29, 2021 at 1:45 pm

I've never made madeleines at home. Definitely, the recipe for me to play with over the weekend!

March 29, 2021 at 11:30 pm

It will surely be a fun and delicious weekend, Mirlene! Thanks for visiting the recipe. Please, enjoy it. 🙂

Deanne says

March 29, 2021 at 2:06 pm

These are just gorgeous and melt in your mouth delicious!

March 29, 2021 at 11:31 pm

Thank you very much, Deanne!

Jacqueline Meldrum says

March 29, 2021 at 2:19 pm

I had a shop-bought one of these at the weekend, but these look so much nicer!

March 29, 2021 at 11:33 pm

You will love these homemade madeleines once you make them, Jacqueline! Please, enjoy the recipe.

Michelle says

March 29, 2021 at 2:32 pm

I've been looking for a madeleine recipe for ages, especially with that pronounced hump! Bookmarked for when I get a madeleine pan!

March 29, 2021 at 11:34 pm

Perfect, Michelle! Please, let me know if you have any questions. Thanks for stopping by. 🙂

March 29, 2021 at 3:27 pm

Wow! What a lot of great tips. I will definitely have this blog post open on my laptop when I make these for the first time.

March 29, 2021 at 11:35 pm

Thank you, Pam! Please, let me know once you make the recipe. 🙂

April 20, 2021 at 3:09 am

Hi! Thanks for sharing this recipe. I just noticed in your article, you mentioned milk, but in your recipe and the list of ingredients, milk is not on the list. Can you please clarify? And if I were to make half of the recipe, should I add 2 or 3 eggs? Thank you😊

April 22, 2021 at 11:59 am

Hi, Julie. Thanks for your interest in the recipe. Yes, I wrote a comprehensive guide to French madeleines, but the recipe itself does not include milk. Although, many French chefs add it to their recipes. Please, follow the recipe as provided, and you will succeed! To make half of the recipe, you will need 2 1/2 large eggs. The best to measure is to use a kitchen scale. Otherwise, please, beat the third egg, and use its half. Please, let me know if you have more questions. Happy baking!!!

Rannie says

May 01, 2021 at 10:15 am

Thanks for the amazing recipe and many tips. I’ve baked a few times already, and the results have been fabulous. (I followed your recipe to a T) You mentioned that following the oven temperatures are crucial to have the famous bumps. However, I just wonder if it would be still working on baking them at one steady temperature as other recipes suggested. Some of them just bake them in 180 C, and the bumps are still made. What do you think? I just have to ask. Thank you again.

May 02, 2021 at 8:33 pm

Hello Rannie, I am so happy to hear that the recipe worked for you! To tell the truth, I have never tried to bake madeleines at a steady temperature and get the famous bump. The thermal shock is responsible for the development of that pretty bump. Maybe it is worth experimenting with. 🙂 I have just found a madeleine recipe by French chef Cyril Lignac where he bakes madeleines at a steady 175C. Please, have a look at the madeleines' bump . The one interesting thing I learned that the height and the form of the bump are different using different baking regimens. For example, I tried to make madeleines using the madeleine recipe on my blog but used the baking regimen by Philippe Contichini. The bump was different ! It was the highest madeleine I ever made. So, now it is your choice what kind of madeleine bump to create. 🙂 I will be curious to read if you tried other baking regimens. Happy baking, and enjoy it!

May 18, 2021 at 11:50 pm

Hello!! Thank you so much for the recipe. I will try to bake it this weekend. Instead of lemon zest, can I use cocoa powder? How about the amount of cocoa powder? Because my family doesn't really like lemon.

May 21, 2021 at 12:47 pm

Hello Cha! Thanks for your interest in the recipe! First, you can easily omit lemon zest. That's it! If you want to make a chocolate version of madeleines, replace 4 1/2 tablespoons (35 g) of all-purpose flour with cocoa powder. It means you will use 35 g cocoa powder and 215 g flour (in grams). Please, let me know how your baking went. Happy baking!!!

May 24, 2021 at 11:36 pm

Wow....these look perfect and absolutely delicious. Thank you for sharing such a wonderful and detailed post.

May 25, 2021 at 11:36 am

You are very welcome, Lubna! Please, enjoy the recipe. 🙂

Anjali says

May 25, 2021 at 12:04 am

I've always felt intimidated to make the perfect madeleines at home, but your recipe has inspired me to give it a try!! These look so soft and delicious, and your tips for baking them are super helpful!

May 25, 2021 at 11:37 am

I am glad you like the recipe, Anjali! The next step is to make madeleienes. 🙂 Happy baking!

Amanda Wren-Grimwood says

May 25, 2021 at 12:20 am

I love madeleines, and there are so many great tips here to get the hump right! Definitely trying this method.

May 25, 2021 at 11:38 am

It sounds great, Amanda! Happy baking, and enjoy it!

Dannii says

May 25, 2021 at 12:39 am

I have always wanted to make these, and this has given me the nudge, as they look pretty simple.

May 25, 2021 at 11:39 am

Oh, my post makes sense now. 🙂 I hope you will make madeleines, Dannii! Thanks for stopping by.

May 25, 2021 at 1:04 am

The best madeleines I have ever tried!

May 25, 2021 at 11:40 am

Thanks a lot, Julia!

June 15, 2021 at 1:25 am

I am about to make these, and the recipe looks great; thank you for all the extra information - it really helps to understand the process! My question is - do you use unsalted butter? I don't see any salt in the list of ingredients. Thank you!

June 15, 2021 at 3:25 pm

Hi Katya, thanks for your interest in the recipe. Yes, please, use unslated butter. Happy baking, and enjoy it! 🙂

Ili Kamardin says

July 04, 2021 at 6:40 am

Hi, I'm Ili from Malaysia. I've just baked madeleines using your recipe; it turned out well. Thank you so much for this recipe. I love it so much. 🥰

July 05, 2021 at 11:31 am

Thank you, Ili, for making the madeleine recipe. I am happy to hear that you loved it!

July 09, 2021 at 12:32 am

Hello, is it possible to replace honey with maple syrup ? Thank you very much for your detailed post. I've never had success with beautiful bumps baked in a silicone mold, but you've inspired me to try again.

July 10, 2021 at 6:19 pm

Hello Maria, thanks for your interest in the madeleine recipe. I have never replaced honey with maple syrup in this recipe, but I think it should work. So yes, theoretically, it should be fine. Please, get here back to leave your feedback. Thanks, and happy baking!

July 11, 2021 at 12:29 pm

Hello Irina, I didn't switch out the honey, and I'm pleased to report a successful bake with a high hump 🙂 It was so yummy that I went on to bake 5 different flavors for my family, and it was a hit! Thank you once again! Now I'm addicted to baking madeleines :)))

July 11, 2021 at 7:56 pm

Thanks, Maria! I am so happy to hear that!!! I also have a post for gingerbread madeleines. They are my favorites! 🙂

May 20, 2023 at 8:13 am

Can I just use honey instead of sugar for this recipe? How much honey should I use?

May 20, 2023 at 3:19 pm

Thanks for interest in the recipe. Sugar is a sweetener, but it is also responsible for baked goods' texture. So, this recipe was created to build the texture and shape of madeleines and make them delicious. I recommend sticking with the recipe as it is with the first attempt, then experimenting. I haven't tried to replace sugar with honey in the recipe personally.

July 19, 2021 at 6:42 am

So, even when using the "shell" or scalloped mold, do you still want the bumps? Also, do you dust w powdered/confectioners sugar afterward? And, if so, and if making in advance - would you shake that on just before serving? Thank you!

July 21, 2021 at 5:53 pm

Hi Amy, thanks for your interest in the recipe. Yes, you should obtain the bump baking in any mold. As for dusting with icing sugar, it is not necessary, but you can do this before serving (after the madeleines are cooled down). Please, let me know if you have more questions.

Melody says

July 29, 2021 at 7:51 am

Hi, Thank you for the great recipe; I just want to know if I can replace the all-purpose flour with cake flour?

July 29, 2021 at 3:14 pm

Hi Melody, thanks for your interest in the recipe. I have never seen any French chef's madeleine recipe using cake flour, to tell the truth. I am not sure if such flour exists in France, though. As for me, I always use all-purpose flour to make madeleines. So I would suggest following the recipe as it is to get the same result as me. Then you will be able to experiment in madeleine baking. 🙂 If you ever try to making madeleines with cake flor, please, let me know how it went. Thanks!

Ginger Kiyomoto says

August 11, 2021 at 2:21 pm

I just made these over the last two days as a baking project with a 2.5 & 5 year old. I browned the butter for them (too long of a process 😂). But they were able to mix the recipe (we left out zest), grease & flour the madeleine mold & even fill up a pastry bag (little help there). They had fun squeezing the batter out of the pastry bag too (I held, they squeezed). They do not take long to bake, so they saw them puff up in amazement! The best part is they thought they were super yummy!

August 12, 2021 at 11:14 am

What a fun baking project you had with kids, Ginger! I am happy to hear that you all enjoyed making madeleiens! So sweet... Thanks for letting me know. 🙂

June 14, 2023 at 5:51 pm

Hi. I do not have vanilla bean . How much extract can I use ?

June 14, 2023 at 7:23 pm

Hi Erika, replace 1 vanilla bean with 1 teaspoon of vanilla extract or 1 teaspoon of vanilla bean paste. Happy baking!

Cassie meovon says

September 15, 2021 at 3:15 am

Hi, thank you for the detailed explanation! I was very satisfied reading it because you also included the reason why it's needed! But I was wondering, what exactly is the reason that the recipe needs honey as an ingredient? Is it the replacement for milk? If it is, can I substitute it with any other ingredients? Sorry for asking many questions, I love your post 😀 Thanks!

September 16, 2021 at 3:36 pm

Hello Cassie, since I adapted the recipe from the French pastry school, it is hard to answer why honey is included as an ingredient. I do not think that it replaces milk, though. I would replace it with maple syrup or golden syrup. I have never tested this way, but it should work. Please, let m know once you make madeleines. Happy baking!

Clarissa says

September 18, 2021 at 6:38 pm

Hi Irina, how long did you whisk the egg and sugar? And when the batter finishes so, I don't need to cover the top of the bowl? Only the bottom? Thanks.

September 20, 2021 at 10:55 pm

Hi Clarissa, Thanks for your interest in the recipe. NO, you do not need to whisk the eggs with sugar until the mixture is whitish. Just whisk the mixture for 1 to 2 minutes with a hand whisk. And you need to cover the top of the bowl with plastic film, but the film has to touch the batter. It is called "to cover with plastic in contact." Let me know, please, if you have more questions!

October 13, 2021 at 3:54 am

Hello, Firstly, thank you for the recipe and all the tips. I followed your recipe to the T but didn't achieve the hump, and it was rather dark and dry. I did not use a silicone pan but instead the non-stick metal pan. Just wondering whether the temperature differs for the metal pan?

October 13, 2021 at 5:29 pm

Hello Linh, I am sorry to hear that you didn't succeed in getting that famous bump. First, the baking regimen should be the same even you use a metal madeleine pan, but it has be adjusted to your oven (I mean the time to keep the oven heated, switched off, and the time to turn on again). It usually the play of 1-2 minutes. To achieve the bump, you should chill the dough for at least 2 hours, better overnight. I hope you didn't skip that step. Once you feel the pan with the batter, you should bake right away or keep the pan in the fridge. You should also preheat the oven, and it is even better to keep it heated for another 10 to 15 minutes. Then you should bring the pan with the batter to bake. Please, re-read the recipe post again and try to analyze at what step you made a mistake. Please, write me back to figure it out together. I am here to help!!!

October 13, 2021 at 6:59 am

Hi, just wondering if I could use cake flour instead of all purple flour? What do you think?

October 13, 2021 at 5:33 pm

Hi, Aeran thanks for your interest in the recipe. I understand that it makes sense to use cake flour to make these little cakes, but the recipe doesn't call for any starch that is part of the cake flour. So, I would recommend making the recipe using all-purpose flour, at least the first time. Then, once you succeed in madeleine baking, you will surely get the confidence to experiment. Happy baking!!!

Kristin says

November 06, 2021 at 9:48 am

This madeleines recipe is perfection! I’ve tried others, and this is by far the best. They taste and look gorgeous. Thank you!

November 11, 2021 at 9:09 pm

Thank you so much for making the recipe, Kristin! I am happy to hear that the recipe worked for you. 🙂

Natalie says

November 15, 2021 at 6:09 am

Best ever instruction, success, after all, thank you!

November 15, 2021 at 6:46 pm

Thank you very much, Natalie! I'm happy to hear that!!!

Hsu Lin Boyd says

November 15, 2021 at 1:45 pm

Hi, I am going to try my hand at these. Unfortunately, the people I am making them for have a lot of health issues. So I have to sub the butter with walnut oil and significantly cut down on the amount of sugar. Usually, in cake making, one would usually mix all liquid ingredients together, the beaten egg, sugar mixture, and melted butter, then the flour last…. Why is it not so in this case? Sorry for the idiot question, but I'm just curious…

November 15, 2021 at 7:14 pm

Hello, thank you for your interest in the recipe. The sequence of ingredients is essential in baking, especially in French pastry making. The method of mixing ingredients (liquid plus dry ones) is a standard method of making muffins. French madeleines are different, but there is no universal order to incorporate ingredients while making a madeleine batter. For example, French chef Gilles Marchal mixes all the dry ingredients first, then adds the eggs, and finishes with melted, cooled butter. Another pastry chef Camille Lesecq combines first eggs, sugar, honey, and milk. Then, he adds "the brown butter, and finally, the flour sifted with baking powder and the liquid and powdered vanilla." The madeleine recipe on the blog is adapted from the school of another great French chef, Alaine Ducasse. I wouldn't suggest changing the order of ingredients for the best baking results. And I understand that you are trying to adapt the recipe. Unfortunately, I cannot guarantee the right texture of your madeleines, but I am curious if it works. It would be beneficial for my readers too. Please, share your baking results after you make madeleines! Thanks, and happy baking!

Basema Rehman says

December 15, 2021 at 4:01 am

It's a definitely fantastic recipe. It was really easy to do and worth making the batter one night before. These are now my brother's favorites!!

December 15, 2021 at 3:12 pm

Thanks for coming back to leave a comment, Basema! I am happy that you succeeded with the recipe.

December 19, 2021 at 6:17 am

This ended up so good! My hubby and kids liked them. I had the hump in all batches, but the first batch turned out a bit burnt. Got the hang of things after that with the temp. Thanks for such an easy recipe!

December 19, 2021 at 6:51 pm

Thanks for getting back to comment. I am so happy to hear that you loved the recipe and succeeded with the bum!! 🙂 Please, stay tuned for more recipes!

January 21, 2022 at 5:09 am

I just made my first batch ever using this recipe. The madeleines came out perfect. Read the content first to get the best chance for success. They are so light and delicious. Thank you!

January 21, 2022 at 11:20 am

You are very welcome, Ann! And I am so happy to hear that you succeeded!!

February 20, 2022 at 10:10 am

This is the best madeleine recipe I've made. Tastes authentic, and I got the most gorgeous hump. 🙂 If I wanted to use less sugar can I sub honey or maple syrup instead? I read that 1 cup to .75 cups honey is an appropriate sub for sugar since honey has more water content, but I was just wondering if you thought this would be an appropriate substitute. Thank you!!

February 20, 2022 at 4:42 pm

Hello Allis, thank you for making the recipe! And I am so happy that you succeed with that famous bump! As for replacing sugar with honey, everything should be tested. I have not done this replacement yet. If you try it, please, let me know. Thanks! BTW, I created a page dedicated to madeleines: https://www.bakinglikeachef.com/madeleines/ . Please, enjoy reading it. 🙂

May 11, 2022 at 7:12 pm

Anxious to try it - looks pretty straightforward! Do you have a chocolate Madeline recipe?

May 12, 2022 at 12:10 pm

Hello Donna, thank you for your interest in the madeleine recipe. Oh, I should have a chocolate madeleine recipe, but I have not made it yet. It is on my list now! Thanks! BTW, I have a whole page devoted to madeleines: https://www.bakinglikeachef.com/madeleines/ . Happy baking!!!

Rita Wallace says

June 06, 2022 at 7:02 pm

Your recipe calls for 5 eggs (250 gms). Is it with the shell or without the shell??. Here in Singapore, the weight of each large egg is around 60 gms with a shell...so how many eggs do you think I need to use for 1 batch of madeleines for this recipe??? Thanks

June 07, 2022 at 3:14 pm

Hi Rita, thank you for your interest in the recipe. 5 large eggs indicated in the recipe are without shells. On average, one large egg with a shell weighs 57 g. So, you should use 5 large eggs. If you have a kitchen scale, it will be more precise. 🙂 Happy baking!!

July 02, 2022 at 5:02 pm

Wow! Best recipe ever, and I've finally got the bump after trying so many recipes! I don't know how you've come up with the 3-8-3 baking method, but this is a revolution - and it makes complete sense in a weird way! And yes, the madeleines taste great too, double bonus! Thank you so much, and I can't wait to try more recipes from this website.

July 04, 2022 at 3:12 pm

Hello Nico, thank you very much for making the recipe and for your comment. Please, stay tuned for new madeleine recipes and more!!

August 02, 2022 at 9:06 pm

I was so nervous making these, but they turned out amazing! A big hit with the family. Thanks

August 04, 2022 at 11:04 am

Hello Meg, I am so happy to hear that you succeeded with the recipe!! Thanks for your comment. 🙂

August 11, 2022 at 5:42 pm

First try, and the signature hump was there. You made me look like a pro. Thank you for sharing the detailed recipe!

August 12, 2022 at 9:19 pm

Hello Min, You made my day!! I am so happy to hear! Thanks for coming back to let me know. 🙂

September 05, 2022 at 10:18 am

Can you advise on how long to bake mini madeleine? I'm making these for a tea party and need a lot of them. So I figure the minis would be a better choice.

September 05, 2022 at 5:42 pm

Hello Sheri, I haven't made mini madeleines myself carrying this idea for a long time. So, I cannot suggest the exact baking formula. But I did some research and it seems this baking regimen should work: heat the oven to 230 C. Bring the madeleines to the oven, lower the temperature to 210 C and bake for 7 minutes. I hope it will work. Please, let me know!

September 24, 2022 at 2:14 am

Can the honey be replaced with something else? Not a fan of honey. I am looking forward to making these as I'm bringing them to a wedding to put on the dessert table. Your information was wonderful. Thank you

September 26, 2022 at 11:58 am

Hello Pam, thank you for your interest in the recipe and comment. Please, replace honey with maple syrup or golden syrup. Happy baking!!

Leslie says

October 27, 2022 at 1:35 pm

Should I use all-purpose flour, or would you recommend cake flour for a lighter cookie? Leslie

October 30, 2022 at 3:04 pm

Hello Leslie. The recipe is created for all-purpose flour. Happy baking, and please, let me know how it went!

Denver Gregg says

November 13, 2022 at 3:15 pm

I'm very experienced at cooking but new to baking. this came out great (even with the accident that I only had powdered sugar on hand). However, it made too much for me. I will probably cut to 60% of everything next time.

November 14, 2022 at 5:30 pm

Hello Denver, thank you for making the recipe. I always suggest that readers make the recipe as it is and then experiment regarding ingredient swaps. Please, let me know how your next baking goes. 🙂

November 25, 2022 at 4:48 am

Can I use this recipe with the same baking instructions as Madeleine without mold?

November 25, 2022 at 11:39 am

December 06, 2022 at 12:29 pm

Are you using salted butter or unsalted? Also, what's the best honey to substitute if not using chestnut honey? Thank you!

December 06, 2022 at 5:04 pm

Hello Nancy, thank you for your interest in the recipe. Please, use unsalted butter and any type of honey you have on hand. Happy baking!!

Eva Brum says

March 05, 2023 at 3:57 pm

Excellent! Excellent! This was the first time I made Madeleines, and I had complete success. Thank you so much.

August 02, 2023 at 9:16 pm

Hi Irina, I recently found out about madeleines on a trip to France last month and life hasn't been the same since. Since returning home, I've been unable to find a single good-looking madeleine that won't end me, and its beginning to tear open an ever-growing hole in my soul. The main reason behind this absolute travesty is my allergy to what seems to be the key ingredient in these subjectively boat-shaped cakes; butter. After coming across such a wonderfully written and explained article on how to bake them on my own however, I have to ask- is it possible to substitute real butter for something like margarine?

August 03, 2023 at 12:49 pm

Hello Sean, sure thing, you can replace butter with margarine, but you will miss that butter flavor and taste. I haven't tried this substitution, but it has to work! Please, let me know then. Happy baking!

August 04, 2023 at 10:47 pm

Thanks so much, I'm planning to try it next weekend hopefully they turn out alright!

Mariana says

August 11, 2023 at 8:19 am

Hi, Would you happen to know if the batter can sit for 48hrs in the fridge if baking isn't possible within 24hrs? Thanks!

August 12, 2023 at 1:55 pm

Hi Mariana, I haven't tried to refrigerate the madeleine batter longer than 24 hour, but according to French bloggers, "the madeleine dough can be kept covered in film without any problem for 2 to 3 days in the refrigerator".

Fiat Lux says

August 20, 2023 at 9:10 am

#5 instruction for Classic French Madeleines is confusing; please clarify: 5. Remove madeleines from the oven and cool in the mold for 5 minutes. Then, >>take them out one by one, simply pushing each cavity from the bottom. Next, place cakes on the side, still in the mold,<< so that they completely cool (do not use a wire rack to avoid its traces on the surface of madeleines). Dust madeleines with confectioners' sugar if desired.

August 20, 2023 at 2:49 pm

Hello Fiat, To release the madeleines from the mold, gently push the cavities from the bottom after they have cooled for 5 minutes. If using a silicone mold, this step is essential. Then, place each cake on its side to cool completely. Avoid placing the madeleines on a wire rack to prevent any marks on their surface.

Mary Smiley says

January 08, 2024 at 9:54 am

Hi Irina, Please clarify for me. After you do your 8 minutes with the oven off, and then turn the oven to 320° do you have to wait until it actually reaches 320° before you start timing the other four minutes or I should start timing right away when you turn the oven back on?

Irina Totterman says

January 08, 2024 at 11:42 am

Hello Mary, you should start timing right away when you turn the oven back on!! Test the first batch, than adjust the baking formula with the second batch (every oven is different). Happy baking!

Maryann Plourde says

February 12, 2024 at 8:31 am

I have the smaller Madeline pans. Do I use the same temp times as in the recipe?

February 15, 2024 at 5:15 pm

Hello Maryann, Thank you for your interest in the recipe. Unfortunately, I haven't tested the recipe for a small madeleine pan. Theoretically, the baking time/formula has to be adjusted, but I need to test the recipe myself before suggesting it.

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Daniel Boulud’s Madeleines

By Daniel Boulud

Photography by Christopher Testani

As if you need another reason to make this madeleine recipe for dessert: The batter can be prepped the day before.

Ingredients

Makes 12 large or 5 dozen mini Servings

Special Equipment

Preparation.

Whisk baking powder, salt, and flour in a small bowl.

Whisk eggs, granulated sugar, light brown sugar, honey, and lemon zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in melted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.

Preheat oven to 400°. Lightly coat madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable bag) and pipe batter into each mold, filling two-thirds full (you may have a little batter left over).

Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 5 minutes for mini and 8−10 minutes for regular cakes.

Tap pan against counter to release madeleines. Dust with powdered sugar and serve warm.

DO AHEAD: Batter can be made 1 day ahead. Keep chilled.

Nutrition Per Serving

How would you rate Daniel Boulud’s Madeleines?

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Reviews (181)

Perfect madeleines, the batter took just a few minutes to make, left it in the fridge overnight and in the morning they baked up perfectly, light and fluffy with just the right amount of lemon flavor

I tried this recipe and it was way too salty. Replaced the citrus with my favorite chai mix. Will try it again with less salt and more chai mix, but maybe this time I will steep the chai in browned butter to extract more flavor.

Dee Sreedhar

Redwood City, CA

Easy to make, delicious to eat!

I tried this recipe exactly the way it is written and had the best madeleines ever ! I had to keep my oven to a much lower temperature to prevent the bottoms from turning to dark brown and did not even need to use a piping tool. Measuring with a teaspoon worked, had the bumps and the ridges So happy to find this easy breezy recipe !

California,MD

These madeleines are so good! I've always made the serious eats madeleines which are much more finnicky, but I actually liked the taste of these better. This batter takes all of 5 seconds to put together after you've collected the ingredients, and the piping bag is a great idea! The resulting madeleines were the airiest cakes I've ever made. Highly reccomend this recipe for how shockingly easy it was.

To revisit this recipe, visit My Account, then View saved recipes .

Daniel Boulud's Madeleines

By Daniel Boulud

Active Time

1 hour 30 minutes

Another reason why you should make these mini cakes for dessert? The batter can be prepped the day before.

Ingredients

Makes 12 large or 5 dozen mini

Special equipment:

Preparation.

Whisk ¾ cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon kosher salt in a small bowl.

Whisk 2 large eggs, ⅓ cup granulated sugar, 1 tablespoon light brown sugar, 1 tablespoon honey, and 2 teaspoons finely grated lemon or orange zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in 6 tablespoons warm melted unsalted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.

Preheat oven to 400°. Lightly coat a 12-cake regular madeleine pan or three 20-cake mini madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable plastic bag) and pipe batter into pan, filling two-thirds full (you may have a little batter left over).

Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 8-10 minutes for regular cakes and 5 minutes for mini.

Tap pan against counter to release madeleines. Dust with powdered sugar and serve while still warm.

How would you rate Daniel Boulud's Madeleines?

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Reviews (8)

Franklin TN

This is a fabulous madeleine recipe. so easy to make - using the piping bag can be a bit finicky given the batter ends up quite thick so just as easy to use a teaspoon as the batter thins and spreads out into the mould as it bakes. the zest gives it that perfect hint of lemon flavor. Absolutely delicious

almostfrench

Mill Valley, CA

This recipe makes a delightfully light, fluffy and traditional Madeleine. I followed the recipe exactly, mixed the ingredients by hand, and then refrigerated the dough overnight. The result was a beautifully domed, soft cake cookie. The citrus flavor is very mild so next time I plan to increase the zest and/or possibly add vanilla (my grandmother's Madeleine's always had a nice vanilla flavor). One tip - if you use a dark Madeleine pan watch the cookies closely since they brown quickly and will likely be done at exactly 8min. Also, gently remove the Madeleines from the pan within a minute of removing them from the oven so they don't become stuck in the pan. Cool the cookies on a wire rack to ensure a crisp outer layer. Definitely a great recipe if you need an easy yet impressive cookie or dessert!

Nashville, TN

My favorite recipe! I can also change it up to make a great variety of spiced and flavored Madeleines! Great recipe with a beautiful traditional rise on them! Crispy on edges and soft cake interior. Delicious!

shcaruso789

Tender, flavorful, and simple to make. The bet recipe I've found for Madeleines yet! This will be my go-to recipe.

sinfulsugar

Finally- an easy madeleine recipe that yields beautiful results. The hump backs were perfect. I increased the orange zest to 1 T.

Madison, WI

I have made these several times and they are always a hit with the family and kids. Though they are nice and cakey when first baked, I like them a few days old as they are great for dunking in coffee.

Yummy! These would be great to make for guests. I used all the batter for 12 madeleines...they were a little misshapen but delicious. Love these!

Gewurztraminer

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Madeleines Recipe, Julia Child’s Classic French Madeleines

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Recipe for Julia Child’s Classic French Madeleines de Commercy from her book way to cook. Recipe for Madeleine cookie / cake.

I saw these Madeleines beauties one night on TV for the first time in Julia Child’s French Chef episode. I was hooked right away. I was new to french food then. I wanted to try Madeleines. Like really badly. I went shopping the very next day. I went and bought the pans from Williams-Sonoma and made Madeleines right after reaching home. I was excited to see those little scalloped shell shaped beauties bake to perfection. It was a buttery, dense, delicious, beautiful little cake. Maybe a cookie. Maybe a cake. Whatever you want to call it, it turned out to be a wonderful treat.

Julia Child spoke about how Madeleines became so popular after Marcel Proust wrote about it in his monumental work “Remembrance of Things Past”. I make these Madeleines very often. Here is Julia Child’s Classic French Madeleines de Commercy adapted from her book, “The way to cook”.

Here is the recipe for Julia Child’s French Madeleines

• Slightly beat the eggs in a bowl. Measure 1/4 cup of eggs into a bowl.

• Then beat in the sugar and the cup of flour. Add little more egg ( a tablespoon at a time), if the batter is too dry. When thoroughly blended, set aside and let it rest for 10 minutes.

• Meanwhile, melt the butter in a sauce pan, bring it to the boil, and let it brown lightly. Set aside.

• Place the 1 tablespoon of flour in a small bowl and blend in 1 1/2 tablespoons of the browned butter. Paint the Madeleine cups with the butter-flour mixture. Set aside.

• Stir the rest of the butter over ice until cool but liquid. Mix the butter with the last of the eggs along with salt, lemon rind and juice and vanilla.

• Add this mixture to the resting batter and stir well. Allow the batter to rest for 10 more minutes. If you want a big hump in the middle which is so characteristic about Madeleines, allow the batter to rest for one hour at room temperature or couple of hours in the refrigerator.

• Preheat the oven to 375 F, and set the racks in upper and lower middle levels. Divide the batter into 24 lumps of a generous tablespoon each, and drop them into the Madeleine cups. Bake in the preheated oven until the cakes are slightly browned around the edges, humped in the middle, and slightly shrunk from the cups.

• Un-mold onto a rack. When cool, turn shell side up and dust with confectioners sugar for serving. (dusting is optional). They will keep in the refrigerator for a day or two in an airtight container.

Julia Child’s Classic French Madeleines

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

• Total Time: 1 hour 20 mins
• Yield: 2 4 1 x

Ingredients

• 2/3 cup sugar
• 1 cup plus 1 tablespoon All purpose flour (Maida)
• 140 grams unsalted butter
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon lemon juice
• 1/4 teaspoon lemon zest
• pinch of salt
• Powdered sugar (optional)

Instructions

One can substitute orange zest for lemon. It tastes good too. The batter can be refrigerated over nite and baked the next day. Slightly bring it to room temperature and proceed with the baking.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 1 hour
• Cook Time: 20 mins
• Category: Snack
• Cuisine: French

8 thoughts on “Madeleines Recipe, Julia Child’s Classic French Madeleines”

What typebof flour it used . I can’t see the name of flour.

1 cup plus 1 tablespoon All purpose flour (Maida) Its given in the recipe section.

Thank you for the explanation.

Thank You!!!

You are welcome!

Tempting biscuits.whether this mould s available n shops suguna

Its available in amazon!

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Manuka honey madeleines

Makes 24 Cakes, Bread and Pastries

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Ingredients

• 170g butter, plus extra for brushing
• 185g manuka or Tasmanian leatherwood honey (or any honey of your choice)
• 160g plain flour
• ¼tsp baking powder

For the apricot jam

• 250g fresh apricots
• 2½tbsp water
• Apricot jam (see above)

Preheat the oven to 180C/160C F/Gas 4. Butter two 12-hole madeleine trays with a pastry brush (if using old copper moulds, grease and flour them first). Melt the butter and allow it to cool to room temperature.

In a stand mixer, whisk the eggs and honey until light and fluffy, around 10 minutes. Sift the dry ingredients into a separate bowl, then add to the egg mix and fold in by hand.

Once the dry ingredients are incorporated, gently fold in the cooled melted butter. Chill in the fridge for around 30 minutes.

Fill each indentation of your prepared trays half full and bake for 10 minutes. They should be set and golden, with minimal colour on top and light brown underneath. Serve immediately with sour cream and jam (see below).

To make the apricot jam, Remove the stones and roughly dice the flesh of the apricots. Put in a pan with the water and honey and cook over a medium heat for 10 minutes, or until a jammy consistency is reached.

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Monday, February 13, 2012

Sticky date madeleines with butterscotch sauce.

32 comments:

First up, and in the hopes that it's not too weird from someone you've never met - *hugs*. I know the feeling and wish I was at home today myself, although without the eye issues, hope that improves soon. Love sticky date pudding but haven't had it in a very long time, mostly because of the sauce - it's to die for but just the thought of all that cream, butter and sugar makes me a little queasy. I have compromised a couple of times with sticky date cupcakes and a caramel icing which is delicious. These sound like a fabulously tasty snack too and look beautiful ... I love the shots of them, especially the dipping action shot!

oooh err - those look glorious. I'm not surprised you love them so - I could devour the lot. .....have a virtual hug. I know it's not the same.. Smile and the world smiles back. Seriously. When I'm at my lowest, and in the car, I force myself to smile stupidly and most people do smile back. That alone definately helps raise your spirits. Then again, I guess you feel much better after eating these !. Yum.

These look amazing! I want now :D

HUGS x 1000000000000000000000000000 <3 xxx

YUM. You've done my name proud- especially with those perfect little madeleine-bellies. Congratulations- as soon as I get my hands on a madeleine pan I'm trying these out! Beautiful photos as always. madlikelife.blogspot.com

Those look extremely amazing and full of deliciousness That action shot was extremely smexy ;) *gives virtual hug* I hope everything works out :)

I feel sorry for you having the eye problems. I have had these issues before and I know what it feels like to be stuck at home being sick. I hope you get well really soon and I would give you a huge hug to make you feel better! These madeleines look so delicious! Especially when they're dipped in butterscotch sauce. What a great way to make sticky date puddings (my favourite comfort food too!) in the form of madeleines. You are seriously talented and I should try to make these soon :)

Oooh, yummy. I am mad for sticky date pudding and I've been after a new madeleine recipe. I'm definitely giving these a shot! I hope your eye problems clear up soon!

These look so good! And I love the picture with the purple nail polish - looks good against your lovely orange pots. :)

I know the 'my macarons have feet' dance! These are adorable. So perfect! What a great idea to make the dessert into madelines.

Oh *hugs*! Give me a shout if you need any help with your eyes - I have connections with doctors at eye clinics.

These are such a good idea. I love love LOVE sticky toffee pudding, but there are times when it's just not possible to squeeze in after a big meal. Those times are when these madeleines would be perfect. Gorgeous.

Que delicia de magdalenas y como siempre maravillosa fotografia. Un saludo

These look like such a treat Steph. Happy valentine's day to you xo

saw this on FG when I was checking a submission; congrats! (mostly I paid attn b/c they almost never accept hand pics and your purple nail is great!) but I adore butterscotch sauce!

You're an evil genius. I just had sticky toffee pudding for the first time and it was love at first bite. I've been meaning to make it...but these may have to do. I'm so excited for this...it's embarrassing.

This is not just the usual madeleines...These are extra special! I am in love with the butterscotch sauce. Yum!

Oh my, they look wonderful! I love the idea of sticky date flavours in madeleine form as I tend to OD on it when I make a full-sized pudding ;) Hope you're feeling better!

Aww i hope ur eyes are ok now! nothing too major? and omg!! those madelines look soooo mooreish!! what a brilliant idea! bet that cheered u right up!

*hugs* *hugs* *hugs* *hugs* *hugs* *hugs* *hugs* *hugs* *hugs* *hugs* *hugs*

maybe i'm just a sucker for anything with 'sticky' in the title, or maybe it's just the fact that these sounds AMAZING. ah its such an interesting idea, i really want to try this. also, cute nail color :)

As usual a great idea and I am sure they taste absolutely wonderful.

Ooh these look incredible! I had the best sticky toffee of my life last week - it was out of this world. I love madeleines too - the resting time does seem to make a difference. I bought a mini mad pan when I was in France last year and have yet to try it out. Soon!

Also - hope you feel better soon! I am sending lots of hug vibes from London :)

You have a beautiful blog, and everything looks incredible! Add as follower today. Just want to say that I have borrow one picture from you blog and of course linked to you address. Love from Norway and Lilli

These are so darn cute. I'm a total sucker for anything sticky date!

A virtual sugar rush, glorious. I love madeleines and I once have an old tray from my grandmother that instantly connects me to her. Thanks again for the inspiration!

Hi! I think this is my first time commenting, but I have been fascinated looking at your other recipes - you are so innovative with food! These look delicious ^^

Oh, eye things are the worst! I hope it cleared up quickly. The butterscotch sauce looks delicious!

Oh, yum. I finally got around to making these, and they taste just as delicious as they look! Totally just replaced my trusty old Stephanie Alexander honey madeleines recipe as my favourite madeleines to make. I'm going to have to make them again next time I have friends over for afternoon tea.

Oh my gosh YUM! Sticky toffee pudding is my favorite dessert of all time, and these madeleines look fantastic! Definitely saving this recipe!

Steph, Thank you for this fantastic adaptation! I have made these 5 (yes 5!) times in the last week - mostly as thank you gifts (they look awesome all bundled up) and the recipients could not have been happier! Last night I made them again for a special birthday dessert, so we doubled the quantity of butterscotch sauce and had them with Maggie Beer's Burnt Fig Ice Cream as well - and as much as I'd like to take all the kudos thrown in my direction - I must share. So, thank you very much!

Comments are moderated and will be published ASAP. If you are viewing this on your phone, you might have to click the Preview button before posting your comment for it to work. People who comment make my day! ♥

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Madeleines are small, traditional French sponge cakes that are recognisable by their distinctive seashell shape. Originating from the Lorraine region in Northeastern France, madeleines are typically flavoured with lemon or vanilla and are enjoyed with a cup of tea or coffee.

Credit: Jiwon Kim

preparation

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Ingredients.

• 100 g unsalted butter, plus extra for greasing
• 2 large eggs, room temperature
• 100 g caster sugar
• 1 tsp vanilla extract
• 120 g plain flour
• ½ tsp baking powder
• 1 large pinch fine sea salt
• icing sugar mixture, to serve

Instructions

Cook's notes.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Lime and vanilla madeleines

Petit madeleines, such a big reputation for a little cake. These are flavoured with lime and vanilla for a light citrus burst to delight tastebuds.

Would you prefer classic madeleines with vanilla glaze or more elegant high tea recipes?

Ingredients

Madeleines should be eaten soon after baking. Note

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