How to make French Madeleines without the traditional mould |Recipe Alert!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fat.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a distinct flavor.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is gluten-free and adds nuttiness.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: vanilla essence

Vanilla bean paste enhances flavor with natural specks.

Cut the unsalted butter into pieces and place it in a saucepan over low heat to make brown butter.

Stir the butter occasionally until the sediments turn brown and a nutty aroma develops.

Turn off the heat and strain the brown butter, letting it cool slightly before using.

In a mixing bowl, whisk together the eggs and granulated sugar until soft and fluffy, changing color to lighter.

Add vanilla essence and whisk to combine.

Add honey to the egg mixture and continue whisking until well combined.

Slowly pour in the brown butter while whisking to incorporate it into the mixture.

Add lemon juice to the batter and mix well.

In a separate bowl, mix the all-purpose flour with baking powder and a pinch of salt.

Gradually add the flour mixture to the egg mixture, gently folding it in without being too vigorous.

Let the batter rest in the freezer for 30 minutes.

Transfer the batter to a piping bag.

Grease mini cupcake molds with a little oil.

Pipe the batter into the molds, filling them appropriately.

Optionally, add a swirl of jam into some of the molds for extra flavor.

Preheat the oven to 200°C (392°F) and bake for 10 minutes.

After 10 minutes, reduce the temperature to 180°C (356°F) and bake for an additional 5 to 6 minutes until the sides are brown and a bump forms on top.

Dust with icing sugar or dip in chocolate before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens