This easy recipe is my favorite for accompanying a fruit dessert or chocolate mousse. It is also delicious on its own as a tea cookie (you can dunk it!). Don’t count on leftovers. I don’t know anybody who can eat only one when they are fresh out of the oven.

Madeleines

Recipe details

Serves

Makes 20 Madeleines

Chef Note: For best results, make the batter a day ahead to allow the baking powder to rest, resulting in a light and fluffy texture.

Ingredients

  • 4 ounces butter, unsalted
  • 2 tablespoons raw sugar
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • 2 eggs, at room temperature
  • 3 tablespoons milk
  • ½ cup granulated sugar
  • 1 cup all-purpose flour, sifted
  • 1 teaspoon baking powder
  • Zest from ½ lemon
  • Powdered sugar, for serving

Method

  1. In a medium saucepan, melt the butter, raw sugar, and honey together over medium-low heat. Set aside to cool.
  2. In another bowl sift together the sugar, flour, salt and baking powder; add the lemon zest. In a small bowl, lightly whisk the eggs with the milk. Add the egg mixture to the dry ingredients; stir until smooth. Add in the melted butter mixture and stir together until evenly incorporated. Set the batter aside to rest for a few hours, or overnight, in the refrigerator.
  3. Preheat oven to 375°F. Butter and flour metal madeleine molds; if using silicon molds, this step is not necessary.
  4. Transfer the batter to a piping bag and pipe the batter into the prepared molds, filling each mold no more than ¾ full. Bake until they are golden brown and puffed in the center, 9 to 10 minutes.
  5. To unmold, knock the madeleine pan against a counter. Arrange on a plate and sprinkle with sifted powdered sugar.