Madeleines

Name: Madeleines
Total time: 1 h 28 min
Yield: 4 servings
Ingredients: 100 g Unsalted butter; 10 g Unsalted butter; 1 piece Lemon; 2 piece Egg; 100 g Caster sugar; 1 tsp Vanilla extract; 1 tbsp Honey; 100 g Plain flour; 1 tsp Baking powder

1 hr 28 min · 12 min active · makes ~515 g · Trivial

Lemon-honey madeleines with vanilla and butter, delicate French tea cakes with a tender crumb. Serves 4.

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Madeleines

Lemon-honey madeleines with vanilla and butter, delicate French tea cakes with a tender crumb. Serves 4.

See more →

TOTAL TIME

1 hr 28 min

ACTIVE TIME

12 min

QUANTITY

~515 g

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/8

Tools0/15

Ingredients

0/8 gathered · 4 servings

110g

1piece

2piece

100g

1tsp

1tbsp

100g

1tsp

#	Quantity	Notes	State
1	110g	—	—
2	1piece	—	—
3	2piece	—	—
4	100g	—	—
5	1tsp	—	—
6	1tbsp	—	—
7	100g	—	—
8	1tsp	—	—

Tools

16 items

Procedure

28 steps

1 of 28

Add the butter to the small saucepan.

Unsalted butter · 100 g

⏱ 5s

ResultUnsalted butter

2 of 28

Set the saucepan over a low heat and swirl occasionally until the butter has melted completely, then remove from the heat and leave to cool slightly.

⏱ 3 min

ResultMelted butterused in step 16

3 of 28

Brush each mould of the madeleine tray generously with a little of the melted butter, making sure to coat the ridges.

Unsalted butter · 10 g

⏱ 30s

4 of 28

Finely zest the lemon into the small bowl, avoiding the white pith.

Lemon · 1 piece

⏱ 30s

ResultLemon zestused in step 10

5 of 28

Crack the eggs into the large mixing bowl, discarding the shells.

Egg · 2 piece

⏱ 10s

ResultEgg

6 of 28

Add the caster sugar to the eggs.

Caster sugar · 100 g

⏱ 5s

ResultEgg and caster sugar

7 of 28

Whisk the eggs and sugar together vigorously until the mixture is pale, thick and has roughly doubled in volume.

⏱ 3 min

ResultPale thick egg mixture

8 of 28

Add the vanilla extract to the bowl.

Vanilla extract · 1 tsp

⏱ 5s

ResultPale thick egg mixture and vanilla extract

9 of 28

Add the honey to the bowl.

Honey · 1 tbsp

⏱ 5s

ResultPale thick egg mixture and vanilla extract and honey

10 of 28

Tip the lemon zest into the egg mixture.

Lemon zest · step 4

⏱ 5s

ResultPale thick egg mixture

11 of 28

Whisk briefly to combine the honey, vanilla and zest into the egg mixture.

⏱ 20s

ResultFlavoured egg mixture

12 of 28

Tip the plain flour into the bowl with the egg mixture.

Plain flour · 100 g

⏱ 10s

ResultFlavoured egg mixture and plain flour

13 of 28

Sift the flour through the sieve held over the bowl so it falls in a fine, lump-free layer over the egg mixture.

⏱ 20s

ResultEgg mixture with sifted flour

14 of 28

Add the baking powder to the bowl.

Baking powder · 1 tsp

⏱ 5s

ResultEgg mixture with sifted flour and baking powder

15 of 28

Fold the flour and baking powder into the egg mixture with large, gentle strokes, working from the bottom of the bowl upward, until just combined and no streaks of flour remain.

⏱ 40s

ResultMadeleine batter

16 of 28

Pour the cooled melted butter down the side of the bowl into the batter.

Melted butter · step 2

⏱ 10s

ResultMelted butter and madeleine batter

17 of 28

Fold the butter in gently until it is fully absorbed and the batter is smooth and glossy.

⏱ 30s

ResultFinished madeleine batter

18 of 28

Press a sheet of cling film directly onto the surface of the batter to prevent a skin forming.

⏱ 10s

19 of 28

Transfer the bowl to the refrigerator.

⏱ 15s

ResultFinished madeleine batter

20 of 28

Rest the batter in the refrigerator for at least 1 hour — this cold rest is what gives madeleines their characteristic hump.

⏱ 1 hr

ResultChilled madeleine batter

21 of 28

Heat the oven to 200 °C.

200°C

⏱ 10 min

22 of 28

Take the bowl of batter out of the refrigerator.

⏱ 10s

ResultChilled madeleine batterused in step 24

23 of 28

Peel away the cling film from the surface of the batter and discard it.

⏱ 5s

24 of 28

Spoon the batter into the prepared moulds, filling each one to about three-quarters full and letting it settle naturally without spreading it.

Chilled madeleine batter · step 22

⏱ 1 min

ResultPortioned madeleine batter

25 of 28

Slide the madeleine tray into the oven.

⏱ 10s

ResultPortioned madeleine batter

26 of 28

Bake until the madeleines are golden at the edges, set in the centre, and have risen into their characteristic hump.

200°C

⏱ 12 min

ResultBaked madeleines

27 of 28

Using oven gloves, lift the tray out of the oven and set it on the kitchen counter.

⏱ 10s

ResultBaked madeleines

28 of 28

Tap the tray firmly on the counter, then invert it over the wire rack so the madeleines drop out shell-side up; eat them warm.

Baked madeleines · step 27

⏱ 30s

ResultMadeleines

Total Time1 hr 28 min

#	Product	Tool	Action
1	100 g		Add the butter to the small saucepan.⏱ 5sResultUnsalted butter
2	—		Set the saucepan over a low heat and swirl occasionally until the butter has melted completely, then remove from the heat and leave to cool slightly.⏱ 3 minResultMelted butterused in step 16
3	10 g		Brush each mould of the madeleine tray generously with a little of the melted butter, making sure to coat the ridges.⏱ 30s
4	1 piece		Finely zest the lemon into the small bowl, avoiding the white pith.⏱ 30sResultLemon zestused in step 10
5	2 piece		Crack the eggs into the large mixing bowl, discarding the shells.⏱ 10sResultEgg
6	100 g		Add the caster sugar to the eggs.⏱ 5sResultEgg and caster sugar
7	—		Whisk the eggs and sugar together vigorously until the mixture is pale, thick and has roughly doubled in volume.⏱ 3 minResultPale thick egg mixture
8	1 tsp		Add the vanilla extract to the bowl.⏱ 5sResultPale thick egg mixture and vanilla extract
9	1 tbsp		Add the honey to the bowl.⏱ 5sResultPale thick egg mixture and vanilla extract and honey
10	Lemon zeststep 4		Tip the lemon zest into the egg mixture.⏱ 5sResultPale thick egg mixture
11	—		Whisk briefly to combine the honey, vanilla and zest into the egg mixture.⏱ 20sResultFlavoured egg mixture
12	100 g		Tip the plain flour into the bowl with the egg mixture.⏱ 10sResultFlavoured egg mixture and plain flour
13	—		Sift the flour through the sieve held over the bowl so it falls in a fine, lump-free layer over the egg mixture.⏱ 20sResultEgg mixture with sifted flour
14	1 tsp		Add the baking powder to the bowl.⏱ 5sResultEgg mixture with sifted flour and baking powder
15	—		Fold the flour and baking powder into the egg mixture with large, gentle strokes, working from the bottom of the bowl upward, until just combined and no streaks of flour remain.⏱ 40sResultMadeleine batter
16	Melted butterstep 2		Pour the cooled melted butter down the side of the bowl into the batter.⏱ 10sResultMelted butter and madeleine batter
17	—		Fold the butter in gently until it is fully absorbed and the batter is smooth and glossy.⏱ 30sResultFinished madeleine batter
18	—		Press a sheet of cling film directly onto the surface of the batter to prevent a skin forming.⏱ 10s
19	—		Transfer the bowl to the refrigerator.⏱ 15sResultFinished madeleine batter
20	—		Rest the batter in the refrigerator for at least 1 hour — this cold rest is what gives madeleines their characteristic hump.⏱ 1 hrResultChilled madeleine batter
21	—	200°C	Heat the oven to 200 °C.⏱ 10 min
22	—		Take the bowl of batter out of the refrigerator.⏱ 10sResultChilled madeleine batterused in step 24
23	—		Peel away the cling film from the surface of the batter and discard it.⏱ 5s
24	Chilled madeleine batterstep 22		Spoon the batter into the prepared moulds, filling each one to about three-quarters full and letting it settle naturally without spreading it.⏱ 1 minResultPortioned madeleine batter
25	—		Slide the madeleine tray into the oven.⏱ 10sResultPortioned madeleine batter
26	—	200°C	Bake until the madeleines are golden at the edges, set in the centre, and have risen into their characteristic hump.⏱ 12 minResultBaked madeleines
27	—		Using oven gloves, lift the tray out of the oven and set it on the kitchen counter.⏱ 10sResultBaked madeleines
28	Baked madeleinesstep 27		Tap the tray firmly on the counter, then invert it over the wire rack so the madeleines drop out shell-side up; eat them warm.⏱ 30sResultMadeleines
Total Time			1 hr 28 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	439kcal
	6g
	25g
	15g
	49g
	28g
	1g
	172mg

Ingredients0/8

Tools0/15

Recipe

Madeleines

Lemon-honey madeleines with vanilla and butter, delicate French tea cakes with a tender crumb. Serves 4.

What you’ll doYou will whisk eggs and sugar until pale and thick, fold in flour and baking powder, then fold in cooled melted butter. After chilling the batter for at least an hour—the critical step that creates the characteristic hump—you will fill buttered moulds three-quarters full and bake until golden at the edges with a risen centre.

Serves4

Total1 hr 28 min

LevelMedium

Ingredients

Unsalted butter110 g
Lemon1 piece
Egg2 piece
Caster sugar100 g
Vanilla extract1 tsp
Honey1 tbsp
Plain flour100 g
Baking powder1 tsp

Tools

SpoonSieveSmall bowlLarge mixing bowlOvenSmall saucepanMicroplane zesterWire rackCling filmWhiskWooden spoonRefrigeratorBrushMadeleine trayOven gloveMicroplane

Method

Add the butter to the small saucepan.

5sSmall saucepanUnsalted butter · 100 g

Set the saucepan over a low heat and swirl occasionally until the butter has melted completely, then remove from the heat and leave to cool slightly.

Result · Melted butter · used in step 16

3 minSmall saucepan

Brush each mould of the madeleine tray generously with a little of the melted butter, making sure to coat the ridges.

30sMadeleine tray, BrushUnsalted butter · 10 g

Finely zest the lemon into the small bowl, avoiding the white pith.

Result · Lemon zest · used in step 10

30sSmall bowl, MicroplaneLemon · 1 piece

Crack the eggs into the large mixing bowl, discarding the shells.

10sLarge mixing bowlEgg · 2 piece

Add the caster sugar to the eggs.

5sLarge mixing bowlCaster sugar · 100 g

Whisk the eggs and sugar together vigorously until the mixture is pale, thick and has roughly doubled in volume.

3 minLarge mixing bowl, Whisk

Add the vanilla extract to the bowl.

5sLarge mixing bowlVanilla extract · 1 tsp

Add the honey to the bowl.

5sLarge mixing bowlHoney · 1 tbsp

Tip the lemon zest into the egg mixture.

5sLarge mixing bowlLemon zest · step 4

Whisk briefly to combine the honey, vanilla and zest into the egg mixture.

20sLarge mixing bowl, Whisk

Tip the plain flour into the bowl with the egg mixture.

10sLarge mixing bowlPlain flour · 100 g

Sift the flour through the sieve held over the bowl so it falls in a fine, lump-free layer over the egg mixture.

20sLarge mixing bowl, Sieve

Add the baking powder to the bowl.

5sLarge mixing bowlBaking powder · 1 tsp

Fold the flour and baking powder into the egg mixture with large, gentle strokes, working from the bottom of the bowl upward, until just combined and no streaks of flour remain.

40sLarge mixing bowl, Wooden spoon

Pour the cooled melted butter down the side of the bowl into the batter.

10sLarge mixing bowlMelted butter · step 2

Fold the butter in gently until it is fully absorbed and the batter is smooth and glossy.

30sLarge mixing bowl, Wooden spoon

Press a sheet of cling film directly onto the surface of the batter to prevent a skin forming.

10sLarge mixing bowl, Cling film

Transfer the bowl to the refrigerator.

15sLarge mixing bowl, Refrigerator

Rest the batter in the refrigerator for at least 1 hour — this cold rest is what gives madeleines their characteristic hump.

1 hrLarge mixing bowl

Heat the oven to 200 °C.

200°C10 minOven

Take the bowl of batter out of the refrigerator.

Result · Chilled madeleine batter · used in step 24

10sLarge mixing bowl, Refrigerator

Peel away the cling film from the surface of the batter and discard it.

5sLarge mixing bowl, Cling film

Spoon the batter into the prepared moulds, filling each one to about three-quarters full and letting it settle naturally without spreading it.

1 minMadeleine tray, SpoonChilled madeleine batter · step 22

Slide the madeleine tray into the oven.

10sMadeleine tray, Oven, Oven glove

Bake until the madeleines are golden at the edges, set in the centre, and have risen into their characteristic hump.

200°C12 minMadeleine tray

Using oven gloves, lift the tray out of the oven and set it on the kitchen counter.

10sMadeleine tray, Oven, Oven glove

Tap the tray firmly on the counter, then invert it over the wire rack so the madeleines drop out shell-side up; eat them warm.

Result · Madeleines

30sWire rackBaked madeleines · step 27

Printed 7 October 2026