Classic French Madeleines Recipe

Few pastries evoke the charm of a Parisian patisserie quite like the delicate Madeleine. These shell-shaped delights, with their signature hump and tender crumb, are more than just a cookie; they are a whisper of French elegance, a bite-sized journey to the heart of Proust's memory. Perfect with a cup of tea or a quiet moment of reflection, Madeleines offer a simple yet profound pleasure.

Step 1

Melt the butter in a small saucepan on a medium heat. When the butter has melted add a squeeze of lemon juice and a pinch of salt. Remove the saucepan from the heat and allow the butter to cool.

Step 2

Break the eggs in a large bowl. Pour in the sugar and whisk slowly for 1 minute.

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Step 3

Add the honey and continue to whisk for a further 3 minutes (until the mix becomes white and foamy)

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Step 4

Sift the flour and baking powder into your bowl over the egg and sugar mixture and whisk gently until the flour is fully incorporated.

Step 5

Pour in the melted butter and whisk again until you have a smooth batter.

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Step 6

Leave the batter to rest for at least 2 hours at room temperature, or ideally, into the refrigerator for about 30 mins.

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Step 7

Coat your madeleine pan with melted butter and add a generous spoon of batter to each mold. Leave a little space free to allow each madeleine to grow when baked.

Original French Madeleines Recipe - batter and madeleine mould before putting into the oven

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Step 8

Cook the madeleines for 10 minutes starting on high heat at 220 °C (428 °F) for the first 3 minutes then reduce the heat to 200 °C (392 °F) and bake for a further 6 to 7 minutes.