French recipe
Madeleines
Small shell-shaped butter cakes with lemon and vanilla, rested cold before a hot bake for a tender crumb and characteristic hump.
France
01
Ingredients
- 150 g
plain flour
- 6 g
baking powder
- 3
large eggs
- 130 g
caster sugar
- 2 g
fine salt
- 45 ml
whole milk
- 20 g
honey
- 5 ml
vanilla extract
- 5 g
finely grated lemon zest
- 135 g
unsalted butter, melted and warm
- 5 ml
neutral oil for the pan
02
Method
- 01
Sift the dry ingredients
Sift flour and baking powder together and set aside.
Cooking-step illustration, not a photograph - 02
Whisk eggs and sugar
Whisk eggs and sugar for 2 minutes until foamy and slightly paler, then mix in salt.
Cooking-step illustration, not a photograph - 03
Finish the batter
Fold in the flour mixture in three additions. Stir in milk, honey, vanilla and lemon zest, then fold in the warm melted butter until the batter is smooth.
Cooking-step illustration, not a photograph - 04
Rest the batter cold
Cover the batter directly and refrigerate for at least 6 hours.
Cooking-step illustration, not a photograph - 05
Fill the shell pan
Heat the oven to 200°C for 30 minutes. Lightly oil the madeleine pan and divide the cold batter among the cavities, filling each almost to the rim.
Cooking-step illustration, not a photograph - 06
Bake and unmould
Bake for 10 minutes until the edges are golden and the centers spring back. Unmould immediately onto a rack and serve warm.
Cooking-step illustration, not a photograph
03
Sources and photo credit
This standardized method was independently rewritten after cross-checking the references below. Recipe Nest Vault does not claim that the credited photographer cooked from this exact version.
Recipe references
Madeleine 01 — Photograph by Un Chausson; CC BY-SA 4.0.
Step illustrations: Original illustrations created by Recipe Nest Vault with OpenAI image_gen.
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