Madeleines
Madeleines are small shell-shaped sponge cakes with soft centres. Chilled batter and a thoroughly heated oven help create the characteristic hump, while a thin butter coating preserves the mould’s detail.
Another 2 hours - cooling
How to make it
Prepared 0 of 6 steps
Prepare butter and dry ingredients
Melt 135 g butter and cool until warm. Mix flour, baking powder and salt. Reserve remaining 15 g butter to grease a metal madeleine tin.
Whip the egg mixture
Beat eggs, sugar and honey for 4–5 minutes until pale and thick. Add vanilla and finely grated lemon zest without white pith. Whisk trails should remain visible briefly.
Mix and chill
Fold flour mixture in batches with a spatula, then drizzle in melted butter. Cover and refrigerate for at least 2 hours to thicken the batter and help hold its shape during baking.
Prepare the shell moulds
Heat the oven to 200 °C. Thoroughly grease cavities with remaining butter, including the grooves. Fill about three-quarters full with cold batter without spreading a thin layer up the sides.
Bake in batches
Bake for 8–11 minutes until edges are golden, centres springy and humps formed. Timing depends on cavity size. Do not bake dark brown, as these small cakes dry quickly.
Cool on a rack
Rest in the tin for 2 minutes, then carefully lift onto a rack. Cool the tin before another batch and use the butter left on the brush to grease again. No icing sugar, chocolate or extra decorations are added.
Little hint
A dedicated madeleine tin gives the shell pattern. Another tin makes tasty cakes with a different appearance. Do not put cold batter into a hot tin after the first batch; cool it first.
Frequently asked questions
What should I watch out for when cooking?
A dedicated madeleine tin gives the shell pattern. Another tin makes tasty cakes with a different appearance. Do not put cold batter into a hot tin after the first batch; cool it first.
How should I prepare the ingredients?
Melt 135 g butter and cool until warm. Mix flour, baking powder and salt. Reserve remaining 15 g butter to grease a metal madeleine tin.
