Madeleines
Table of Contents

This is a recipe for about 42 Madeleines.

Ingredients

  • 375 g all-purpose flour
  • 250 g sugar
  • 50 g honey (preferably the intense kind, such as chestnut honey)
  • 250 g salted butter
  • 9 whole eggs
  • 1 sachet of baking powder (~10 g)
  • Some Grand Marnier or Cointreau, vanilla extract, lemon zest… to taste

If you don’t want to make such a large quantity, here’s the ingredients for about 16 madeleines:

  • 140 g flour
  • 90 g sugar
  • 20 g honey
  • 90 g salted butter
  • 4 whole eggs
  • 1/2 sachet of baking powder (~5 g)
  • Some Grand Marnier or Cointreau, vanilla extract, lemon zest… to taste

Steps

  1. In a big bowl, beat the eggs (9), then mix in the sugar (250 g) and honey (50 g).
  2. Mix in some Grand Marnier and/or vanilla extract and/or lemon zest.
  3. Mix in the molten butter (250 g), the baking powder (1 sachet), and the flour (375 g).
  4. Mix until homogenized.
  5. For the madeleines to have their signature shape, they need to be subjected to a thermal shock. That’s why we need to leave the mixture in the fridge for a couple hours.
  6. Preheat your oven to 240 °C.
  7. Butter the molds (oil is fine too), place them on a tray and pour the mixture in the molds.
  8. Bake at 220 °C for 4 minutes then turn down the temperature again to 180 °C and bake for another 6-8 minutes.
  9. Considering the quantity of the mixture, you’ll likely need to bake multiple batches. Repeat steps 5 to 7.
  10. Let them cool down and then enjoy!
  11. You can store them in a airtight container for a couple days. They also freeze well.
In a big bowl, beat the eggs (9)
In a big bowl, beat the eggs (9)
Mix in the sugar (250 g) and honey (50 g).
Mix in the sugar (250 g) and honey (50 g).
Mix in some Grand Marnier and/or vanilla extract and/or lemon zest, molten butter (250 g), the baking powder (1 sachet), and the flour (375 g).
Mix in some Grand Marnier and/or vanilla extract and/or lemon zest, molten butter (250 g), the baking powder (1 sachet), and the flour (375 g).
Mix until homogenized.
Mix until homogenized.
Once in the oven, the madeleines start to rise and form their characteristic shape.
Once in the oven, the madeleines start to rise and form their characteristic shape.
Now their bump is fully formed.
Now their bump is fully formed.
Let they cool down
Let they cool down
And here they are, with their characteristic shape and beautiful golden color!
And here they are, with their characteristic shape and beautiful golden color!
They are very light and soft.
They are very light and soft.
I had a little too much of the mixture, so I made an extra one, in the shape of a cupcake.
I had a little too much of the mixture, so I made an extra one, in the shape of a cupcake.
It didn't rise quite as much as the others but it still tastes good.
It didn't rise quite as much as the others but it still tastes good.

Sources

The recipe is inspired by this French video by The Great GaulMan.