How to make Madeleines

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.

Melt 100 g of unsalted butter, 60 g of whole milk, and 50 g of whipped honey with lavender and lemon over low heat until fully melted, then remove from heat to cool.

Measure out 100 g of granulated white sugar and 200 g of all-purpose flour.

Crack 3 large eggs into a bowl and whisk them together until combined.

Add the 100 g of granulated white sugar to the eggs and whisk until mixed.

Gradually add the cooled butter mixture to the egg and sugar mixture, whisking thoroughly to avoid scrambling the eggs.

Add 0.5 tsp of baking powder and a pinch of fine sea salt to the flour, sift it, and mix it into the wet ingredients until just combined.

Transfer the batter to a glass bowl, cover with cling film touching the batter, and refrigerate for a minimum of 2 hours.

Prep the madeleine molds by spraying with pan release spray and dusting with flour, then place them in the freezer for 15-20 minutes.

Remove the batter from the refrigerator and add 1 tsp of vanilla extract, mixing gently to incorporate.

Use a number 60 scoop to portion the batter into the chilled molds, filling them appropriately without overfilling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens