📝 About This Recipe
Transport your senses to a sun-drenched Parisian patisserie with these quintessential French butter cakes. Known for their iconic scalloped shape and the coveted 'hump' on the back, these madeleines offer a delicate crumb that is simultaneously light and rich. Infused with floral honey and bright lemon zest, they are the perfect sophisticated treat to accompany your afternoon tea or coffee.
🥗 Ingredients
The Batter Base
- 1/2 cup Unsalted Butter (plus 2 tablespoons for greasing the pan)
- 1 cup All-Purpose Flour (sifted)
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Fine Sea Salt
- 2 Large Eggs (at room temperature)
- 1/2 cup Granulated Sugar
- 1 tablespoon Light Brown Sugar (packed)
Aromatics & Flavor
- 1 tablespoon Lemon Zest (freshly grated from about 1 large lemon)
- 1 tablespoon Clover Honey (mild flavor is best)
- 1 teaspoon Pure Vanilla Extract
For Finishing
- 2 tablespoons Confectioners' Sugar (for dusting)
👨🍳 Instructions
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1
Place the 1/2 cup of butter in a small saucepan over medium heat. Melt the butter and continue cooking until it begins to foam and smells nutty, about 3-5 minutes. Once you see golden brown bits at the bottom, remove from heat and stir in the honey. Let it cool until warm but still liquid.
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2
In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and sea salt until well combined. Set aside.
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3
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), combine the eggs, granulated sugar, and brown sugar. Beat on medium-high speed for about 5-8 minutes.
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4
The egg mixture is ready when it is pale, thick, and reaches the 'ribbon stage'—when you lift the whisk, the batter should fall back into the bowl in a slow, thick trail that holds its shape for a few seconds.
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5
Gently fold in the lemon zest and vanilla extract into the egg mixture using a flexible silicone spatula, being careful not to deflate the air you've whipped in.
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6
Sift the dry ingredients over the egg mixture in two additions. Use the spatula to gently fold the flour in using a 'figure-eight' motion until just a few streaks of flour remain.
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7
Take about half a cup of the batter and stir it into your warm honey-butter mixture to lighten it. Then, gently fold the butter mixture back into the main batter until completely smooth and incorporated.
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8
Cover the bowl with plastic wrap, pressing it directly onto the surface of the batter to prevent a skin from forming. Refrigerate for at least 2 hours, or ideally overnight. This chill time is crucial for the signature hump.
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9
When ready to bake, preheat your oven to 375°F (190°C). Melt the remaining 2 tablespoons of butter and generously brush the wells of a 12-shell madeleine pan. Dust the pan lightly with flour, tapping out any excess.
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10
Spoon the cold batter into the center of each well, using about 1 generous tablespoon per shell. Do not spread the batter; it will level out in the heat of the oven.
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11
Bake for 10-12 minutes. Watch for the edges to turn golden brown and the centers to rise into a proud, rounded hump. When touched lightly, the center should spring back.
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12
Immediately turn the madeleines out of the pan onto a wire cooling rack. If they stick, gently loosen the edges with a butter knife. Let them cool for at least 5-10 minutes.
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13
Just before serving, use a fine-mesh sieve to lightly dust the scalloped side of the madeleines with confectioners' sugar for a professional finish.
💡 Chef's Tips
Chilling the batter is non-negotiable; the thermal shock between the cold batter and the hot oven creates the steam necessary for the classic hump. Avoid over-mixing after adding the flour to keep the texture light and sponge-like rather than tough. If you don't have a madeleine pan, you can use a mini-muffin tin, though you will lose the iconic shell shape. For a deeper flavor, let the butter brown (beurre noisette) until it smells like toasted hazelnuts before adding the honey. Madeleines are best eaten within an hour of baking; if storing, keep in an airtight container for up to 2 days and toast slightly before eating.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Earl Grey tea or a dark roast espresso. Pair with a small bowl of lemon curd or raspberry preserves for dipping. For a dessert platter, serve with fresh macerated strawberries and a dollop of crème fraîche. Enjoy as a light breakfast treat with a glass of cold almond milk. Serve warm with a glass of sweet dessert wine like Sauternes for an elegant evening pairing.