Adorable little puffy, seashell-shaped golden bites of yum baked goods? MADELEINES. Two bites of perfect light and spongey deliciousness. It’s okay: You can just eat one. And come back for another later.
Guess what? They really are EASY to make. No lie. If I can do it, anyone can do it. This can become your “go-to recipe”. It became mine.
I have tried a couple different basic Madeleine recipes, but I have settled on my favorite. I get good results each time and it has become a recipe I can literally whip together in minutes. You can even halve the recipe, which makes it even more do-able.
The recipe I use is from Mini Madeleines: Sucrees ou Salee by Sandra Mahut. Its a great book (in French) because there are both sweet and savory Madeleine recipes and the recipes are simple and simply written. Each recipe is concise, so if you were to want to translate from French to English (or your native tongue), I don’t think it would be too difficult with a little help from the internet.
Here is my translated recipe for Homemade Honey Madeleines, adapted from Sandra Mahut’s recipe, “Mini Madeleines au Miel”.
DELICIOUS HOMEMADE HONEY MADELEINES
Makes approximately 4 trays of “normal size” Madeleines (about 36 Madeleines)
150 grams of Flour
1 teaspoon Baking Powder
2 large Eggs
150 grams of Sugar
125 grams melted Butter (I melt in the microwave and let cool)
2 Tablespoons Whole Milk
2 Tablespoons Honey
*extra Butter and Flour to flour your Madeleine tray
*OPTIONAL: Powdered Sugar to sprinkle on your baked Madeleines and Parchment Paper to place between your Madeleine tray and cookie sheet
a tin, carbon steel, or silicone Madeleine tray (I use silicone)
an electric whisk / egg beater
various bowls, forks, spoons
- Melt your BUTTER and let cool on the countertop while you prepare everything else. I use the microwave, but you could melt over the stovetop too.
- In a small bowl, measure out FLOUR and BAKING POWDER. Mix with a fork or whisk and set aside.
- In a large bowl that you will be using to mix everything in, measure out SUGAR and add your EGGS. Using an electric hand mixer/egg beater, beat the sugar and eggs until the color of the mixture no longer looks yellow from the egg,…but light yellow color (more white than yellow).
- Slowly add the FLOUR / BAKING POWDER mixture and mix with your electric hand mixer/egg beater.
- Add the BUTTER and MILK to the mixture and beat to mix everything together.
- Finally, add the HONEY to the mixture and beat to mix everything together.
- Cover the bowl with some foil or film and put into the fridge for 30 minutes.
- Preheat your oven to 220 degrees Celsius / 425 degrees Fahrenheit.
- Butter and flour your Madeleine tray. Even though I use a silicone mold, I still butter and flour the tray.
- After your batter has rested in the fridge for 30 minutes and your oven is preheated, use a spoon (I use a spoon from my silverware set), and drop a spoonful (or so) into each Madeleine mold. Don’t fill the mold completely, because these little guys are going to puff up and grow up nice a plump. You don’t need to even need to smooth the top. If you are using a silicone mold, place on a cookie sheet so that your tray has a nice surface to rest on. (I also put a sheet of parchment paper under my Madeleine tray).
- Bake at 220 C / 450 F for 3 – 4 minutes. (I bake for 4 minutes at this temperature).
- Lower your temperature to 180 C /356 F and bake for an additional 3 – 6 minutes. (I bake mine for 3 minutes at this temperature).
- Remove from oven and take out of their molds by either turning your mold upside down and shaking them gently out,…or by using my method,…simply use your fingers around the edge of each Madeleine and gently pop or pry them out. I have read that they should be cooled with the “hump” side up.
- Dust with Powdered Sugar if you like (I like!).
TIPS & TRICKS:
- I use “regular” flour. In France it is called Type 55.
- It really is worth it to use WHOLE milk. I’ve tried this with 2%, but I believe whole is better. But, you can certainly try it with whatever milk you have on hand.
- I am now using local acacia honey, which is just like liquid gold. If you can, splurge or search out some special honey.
- The “hump” on the non-scalloped side of the Madeleine is part of its charm and is desirable. You want a nice big hump! Dorie Greenspan explains that the hump comes from putting the cold batter into a hot oven.
- Its okay if your Madeleines are darker around the edges.
- You will need to experiment with YOUR oven so you know how much time to leave your Madeleines in at each temperature. The great things about Madeleines is that you can make one tray full, sample, and make neccessary changes to your next batch.
- Like most baked goods, Madeleines are super yummy freshly baked,…BUT,…they are still delicious a good couple days later if you put them in a sealed container (no problem).
- You can put out a whole tray or place one on a saucer with a cup of tea or coffee.
- Here is a SUPER BONUS: You can easily, easily HALVE this recipe! One egg, some flour, baking soda, sugar, milk and honey! Easy! A half recipe makes 2 trays (or 18 full size Madeleines) with a little batter left over. This is THE perfect size to make when you are having one person over for tea/coffee. You’ll have enough to enjoy together and left overs for your friend or for yourself.
You can download the PDF recipe file right here: DeliciousHomemadeHoneyMadeleinesI have tried a couple different basic Madeleine recipes, but I have settled on my favorite. Click To Tweet
Looking for another French classic to try at home? Try my recipe for Cheesy, Salty, Yummy Gougeres!
Happy Baking from A Warm Hello!