Honey Lemon Madeleines

Touted as possibly the closest thing France has to a national cookie the madeleine is the epitome of French culture: refined, indulgent and steeped in tradition.

Crafted with an elegant simplicity, they consist of only 4 ingredients: flour, butter, sugar and egg. They are intended to be eaten only with tea, dunked  slightly before each bite. When the French do something, they do it well and so I suggest you pour yourself a warm cuppa alongside of these.

Things to note:

  • Chill the batter. Twice. Be Patient
  • Don't go crazy buttering and flouring the pan or you will end up with super dark madeleines and a gummy paste attached to it. If you believe in your pan, go with it.
  • Heat a baking tray in the oven prior to placing the madeleine tray on it
Jennifer Hulley food photographer blogger hamilton ontario

Honey Lemon Madeleine


2/3 cup all-purpose flour
1/3 cup granulated sugar
1/4 tsp salt
2 large eggs, room temperature
1 tablespoon honey (I use wildflower honey)
1 teaspoon vanilla
2 tablespoons milk
1/2 cup butter, melted and slightly warm
Zest of a lemon


In a medium bowl whisk together the flour, sugar and salt.

In the bowl of a stand mixer, rub sugar and lemon zest together with your fingers. Add in 2 eggs and beat with the whisk attachment on medium speed until pale and thick (about 2-4 minutes,  but watch them!)

Continue to whisk, adding the honey and vanilla.

Switching to the paddle attachment (or using a spatula) gently fold in the dry ingredients in 3 parts. If using the stand mixer be sure to do this on the lowest setting, scraping down the sides and bottom of the bowl to ensure it is all incorporated without over mixing.

Gently stir in the milk, followed by the warm melted butter.

Cover the bowl and let rest in the fridge for a minimum of one hour, up to 24 hours.

** To prep the madeleine tray: you can spray with non-stick spray, or try the butter and flour method or just go rogue and use it as is (if it is non stick) From my experience I had better luck leaving the tray as is but based on your own equipment and your faith in it you will have to make that call!

Using a tablespoon, spoon the batter into the moulds and return the tray back to the fridge for 1 hour.

Place a baking tray in the middle of the oven and heat to 400F.

Place the madeleine tray onto the hot baking tray and bake for 9 - 11 minutes, until humps form in the center of the madeleine and are springy to the touch.

Remove the tray and immediately remove madeleines from the mold. They should slide out easily with your fingers or a butter knife and set to cool on a rack.

When cooled, sprinkle (or douse, depending on your preference) the madeleines with confectioners sugar.

Dunk into a warm cuppa tea and enjoy!