Mess Level: Low
Yield: Approx 40 Mini Madeleines
Prep Time: 20 min
Cook Time: 10 min
- 115g (8 tbsp) Unsalted Butter
- 15g (1 tbsp) Dark Brown Sugar
- 15g (2 tsp) Honey
- 100g (½ cup) Granulated Sugar
- (½ tsp) Kosher Salt
- 120g (1 cup) All-Purpose Flour, Sifted Then Measured
- ½ tsp Baking Powder
- 150g (3 each) Large Eggs, at Room Temperature
- Zest From 1 Lemon
- Nonstick Cooking Spray
- Powdered Sugar for Serving (optional)
Note: This recipe was adapted from Dominique Ansel’s Madeleine Recipe
- In a small pot, melt the butter, brown sugar, and honey over low heat just until melted, stirring gently. Remove from the heat and set aside.
- In a large bowl, whisk together the sugar, salt, flour, and baking powder. Form a well in the center and whisk the eggs in one at a time, then whisk in the lemon zest.
- When the eggs are fully incorporated and the batter is smooth, slowly whisk in the butter mixture. The batter will still be runny and similar in consistency to cake batter. Place in a piping bag and refrigerate for at least 30 minutes, and ideally, 12 hours.
- Place a rack in the center of the oven and preheat the oven to 375°F for conventional or 350°F for convection. Use convection if possible.
- Spray the madeleine pan with cooking spray till all cavities are evenly filled.
- Pipe the madeleine batter into the cavities so that it fills each about three-quarters of the way to the top.
- Place a rimmed sheet pan upside down on the oven rack then place the madeleine pan on top and bake the madeleines for about 4-7 minutes on the center rack. When you see the batter puff up in the center and a “madeleine bump” has fully formed rotate the mold 180 degrees.
- Bake for 2 to 4 minutes more until the sides of the madeleines are golden brown and the center is springy when touched. Depending on your oven, you may need to bake longer or shorter. The madeleines are done when they’re a deep, golden brown around all edges.
- Bang them out of the pan immediately and serve with powdered sugar and hot coffee.
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- Vegetarian: Yes! This dish is naturally vegetarian.
- Gluten Free: I’ve not tested this recipe using gluten-free flour. I can’t imagine they’d be bad, though the texture may not be exactly the same.
Meal Prep: Follow these steps if you want to prep ahead of time:
- Complete this recipe through step 3. When ready to bake the madeleines complete the remaining steps. The batter will keep in the fridge for up to 3 days. The madeleines themselves are best eaten fresh from the oven. They become dry and stale quickly when stored./li>
Ramblings of a Line Cook
Before this recipe, madeleines struck me as needy, cloying little cookies with too many steps and so many chances for failure you might as well buy your flour in bulk or go ahead and accept defeat.
But Dominique Ansel’s recipe is perfection. It is created by someone who runs busy restaurants and understands on a deep level the need for a recipe to be functional and efficient while never compromising in quality.
No more whipping the eggs on a timer until they fall in submissive ribbons only to send you scrambling to complete the next step. This recipe is true to what a madeleine is, a simple, beautiful marriage between a well-done cake and a cookie.
A whisk, a small pot, a spatula, and a madeleine pan. Whisk together the batter the night before and then bake it off in the morning while the coffee brews. Madeleines are never better than right out of the oven served with a hot cup of coffee.