Madeleines

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Madeleines are one of those simple little treats that feel extra special. They’re at their absolute best right out of the oven, when they’re still warm and delicate. This recipe is a favorite of mine because the technique—gradually adding the cooled melted butter in a steady stream—gives them that perfect tender texture. I also love playing with flavors: chocolate chips, Earl Grey and honey, or orange zest with cardamom all work beautifully. 

Ingredients:

  • 2 large eggs
  • 70 g sugar
  • 1 tablespoon light brown sugar
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon peel
  • 90 g purpose flour, sifted
  • 1 teaspoon baking powder
  • 90 g unsalted butter, melted (browned), cooled slightly
  • Powdered sugar

Instructions:

In a large bowl, use an electric mixer to beat the eggs and sugars just until combined. Add the vanilla, lemon zest, and salt, and mix briefly.

In a separate bowl, whisk together the flour and baking powder. Add the dry ingredients to the egg mixture and mix just until incorporated. With the mixer on low speed, slowly pour in the cooled melted butter in a steady stream, beating until the batter is smooth. Chill the batter for at least 1 hour.

Preheat the oven to 350°F.

Lightly coat a madeleine pan with nonstick spray and dust with flour, tapping out the excess. Spoon about 1 tablespoon of batter into each mold.

Bake for 10–14 minutes, or until puffed and golden brown. Let cool in the pan for 5 minutes.

Dust with powdered sugar and enjoy while still warm—they’re best fresh from the oven!

Variations:

  • Chocolate: add chocolate chips before baking
  • Earl Grey: add 1 tbsp loose leaf Earl Grey tea
  • Orange Cardamom: use orange zest instead of lemon zest and add 1 tsp ground cardamom, 1/4 tsp almond extract (optional)