“M” is for Madeleines

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There is something quintessentially French about a Madeleine. I make a point to indulge in one (or a dozen) every time I visit France but have never considered making them at home until just recently. You see, I caved – I purchased 2 Madeleine pans so now I’m committed and am officially adding Madeleines to the regular cookie rotation. Luckily my step-boys and my toddler daughter seem to enjoy them as much as I do!


This recipe / technique was very much inspired by David Lebovitz. Take the time to chill and rest the batter – it’s magic!


  • 3 eggs, room temperature
  • 2/3 cup (130g) sugar
  • Pinch of salt
  • 1/2 tsp vanilla extract
  • 1 1/4 cup (175g) flour
  • 1 1/2 tsp baking powder
  • 9 tablespoons (120g) butter, melted and cooled
  • 1 Tbsp honey
*** To make chocolate madeleines, reduce the flour by 2 Tbsp and substitute with a high quality cocoa powder. To make lemon madeleines, add the zest of 1/2 a lemon along with the vanilla. *** 
Beat the eggs using a wire whisk in a stand up mixer until very frothy. In a slow and steady stream, add the sugar and continue to beat until incorporated. Scrape down the edges of the bowl and turn on the motor to medium high. Beat the egg and sugar mixture for 5 minutes until doubled in volume and very thick.
Carefully stir through the vanilla and salt and sift in the flour and baking powder (plus cocoa if using). Stir gently until combined. Cover and allow the mixture to sit for 30 minutes to an hour before proceeding.
In the meantime, melt the butter in a saucepan and continue to cook over medium heat and add the honey. Set aside to cool.
Carefully pour the butter into the batter and incorporate. Cover and allow the mixture to rest for another 30 minutes to an hour. The batter can be prepared the night before up until this point and kept in the fridge.
In the meantime, grease the molds with butter and chill until ready to use. Preheat your oven to 425°F.
Fill the molds 3/4 full without spreading the batter (about 1 Tbsp of batter) – it will be thick. Bake for 8-10 minutes until nicely browned and puffed. Cool for a minute before transferring the madeleines to a cooling rack. Once cooled, dust with icing sugar if desired.


  1. Thanks for this, Val. Do you use metal or silicone madeleine pans? I have tried both and have had better luck with silicone. Although they seem less traditional than the metal kind there is no sticking!

    • Hi Tim, I use a metal “creuset brand” pan. It does have a coating and I make sure to grease them well. Is the outcome in the cookies different for you? I feel like the metal pan would yield crispier cookies??? Would love to hear of your experience.

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