A Perfect Madeline Recipe

A Perfect Madeline Recipe

I love madelines, they are such a sweet little treat and actually very easy to whip up a batch.  They need to sit in the fridge for 3-4 hours so are a perfect treat to whip up in the morning then cook up in time for a nice afternoon tea treat.

Below is my perfect recipe which is an amalgamation of two recipes from two of my favourite books:

Paris Sweets by Dorie Greenspan

Patisserie Maison by Richard Bertinet

Here is my recipe:

AuthorLouiseCategoryDifficultyBeginner

Make these easy and delicious madeleines for the perfect afternoon treat! Once made they will disappear very quickly - enjoy! (Please note once made the batter needs to rest for 3-4 hours in the fridge).

Yields24 Servings
Prep Time10 minsCook Time12 minsTotal Time22 mins

 4 Eggs
 190 g Caster sugar
 1 Zest of Lemon
 50 g Honey
 210 g Self Raising Flour
 140 g Unsalted Butter, melted (plus spare for oiling the trays)
 2 tsp Vanilla Extract

1

Begin by melting the butter in a saucepan and set aside for later.

2

With a electric whisk, mixer or by hand, whisk together the eggs and sugar together until light and fluffy and pale yellow in colour. Add in the lemon zest, vanilla and honey and whisk a little more.

3

Sieve the flour and then fold gently into the mixture. Once the flour is incorporated add the melted butter (allow the butter to cool before adding to the mixture). Cover with plastic wrap and leave in the fridge for at least 3-4 hours.

4

Depending on madeleine moulds you have, you may need to prepare them before baking. If you have a traditional metal tin then you will need to grease them with a little butter and a dusting of flour. If you have a non-stick tin then you can just grease them without the flour and if you have silicon mould you don't need to do anything at all!

5

Preheat the oven to 190 degrees (180 fan). Spoon the batter mixture into the moulds evenly but do not worry about smoothing out the mixture, it happily finds its own way into the shapes in the tin. Cook for around 10-12 Mins or until golden brown with it's characteristic 'bump'. I use a small palette knife to release the madeleines once they are out of the oven and have cooled slightly.

6

Leave on a cooling rack and once cooled make a large cup of tea and enjoy! I love them when they are still warm with a gorgeous frothy coffee.

Ingredients

 4 Eggs
 190 g Caster sugar
 1 Zest of Lemon
 50 g Honey
 210 g Self Raising Flour
 140 g Unsalted Butter, melted (plus spare for oiling the trays)
 2 tsp Vanilla Extract

Directions

1

Begin by melting the butter in a saucepan and set aside for later.

2

With a electric whisk, mixer or by hand, whisk together the eggs and sugar together until light and fluffy and pale yellow in colour. Add in the lemon zest, vanilla and honey and whisk a little more.

3

Sieve the flour and then fold gently into the mixture. Once the flour is incorporated add the melted butter (allow the butter to cool before adding to the mixture). Cover with plastic wrap and leave in the fridge for at least 3-4 hours.

4

Depending on madeleine moulds you have, you may need to prepare them before baking. If you have a traditional metal tin then you will need to grease them with a little butter and a dusting of flour. If you have a non-stick tin then you can just grease them without the flour and if you have silicon mould you don't need to do anything at all!

5

Preheat the oven to 190 degrees (180 fan). Spoon the batter mixture into the moulds evenly but do not worry about smoothing out the mixture, it happily finds its own way into the shapes in the tin. Cook for around 10-12 Mins or until golden brown with it's characteristic 'bump'. I use a small palette knife to release the madeleines once they are out of the oven and have cooled slightly.

6

Leave on a cooling rack and once cooled make a large cup of tea and enjoy! I love them when they are still warm with a gorgeous frothy coffee.

Perfect Madeleines

I do hope you take the time to whip up a batch of these – you can pick up madeleine tins from specialist stores or online. I bought mine from Paris many years ago and they are the traditional tin ones, they are one of my favourite items in my kitchen because I have happy memories of buying the tins and struggling to fit them in my suitcase but it was worth it!

If you like the picture for this post it was created with some freshly baked madeleines and a lovely vintage Blue Bird tin I purchased for one of my websites – Styling Secrets.  All styled and photographed by me but so easy to recreate.  The tin is currently available but there is only one so it won’t be there for long.

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