Classic Madeleines Recipe | A Fluffly French Classic | Cupcake Jemma

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness with additional flavor.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is gluten-free and adds nuttiness.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor complexity.

Start by preheating the oven to 190°C (fan-assisted).

In a stand mixer, combine 100 grams of caster sugar with 2 eggs and whip for about 3-4 minutes until pale and frothy.

Add 1.5 teaspoons of honey, 0.5 teaspoons of vanilla extract, and the zest of half a lemon to the egg mixture and mix well.

Sift in 115 grams of all-purpose flour, 0.5 teaspoons of baking powder, and a small pinch of salt, then fold gently to combine.

Add 115 grams of melted unsalted butter to the mixture in increments, stirring well after each addition until smooth.

Cover the batter with cling film and refrigerate for a minimum of 45 minutes.

After refrigeration, give the batter a quick stir to combine again.

Grease the madeleine pan with melted unsalted butter using a pastry brush.

Spoon rounded teaspoons of batter into each shell of the madeleine pan, filling them about halfway.

Bake in the preheated oven for about 7 minutes until puffed and golden.

Remove from the oven and let cool slightly before inverting the pan to release the madeleines.

Prepare a lemon drizzle by mixing about 1.5 tablespoons of icing sugar with a squeeze of lemon juice and water to desired consistency.

Drizzle the lemon mixture over the warm madeleines.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens