French Madeleines Recipe
2015-02-15




- This Recipe
- Chef: Lenôtre
- Cuisine: French Cuisine
- Course: Madeleine, Cookies
- Difficulty: Easy
- Category: Course
- Yield: 24 madeleines
- Preparation Time: 40 Minutes
- Cooking Time: 11 Minutes
- This Post
- Chef : François
- Category: Recipe
- Posted on: Sunday February 15, 2015
- Comments : 15 Comments
-
Languages :
English |
Français
- Ingredients
- Honey, Eggs, Vanilla sugar, Vanilla,

Delicious French madeleines !! This recipe guarantees a perfect shaped madeleine, fluffy and authentic French ! |

About this recipeMadame d'Aubery became the specialist of cookies and madeleines, after so many years baking them for family, friends, neighbours and probably the whole Gambetta area in Lyon, France. As her favorite neighbour, I would be the first to get to taste her freshly baked madeleines, and I can't help but thinking of her whenever I bake them... |
![]() | Source of the recipeAn excellent recipe by Lenôtre, found in the book "Les douceurs de l’enfance".To purchase online, see HERE |
Ingredients
For 12 madeleines1 ½ Eggs. 3 Tablespoons or 75 grams. Remove the eggs from the refrigerator 30 minutes to1 hour in order to set at room temperature⅓ Cup Sugar (65 grams). White sugar, no brown sugar please !1 teaspoon Vanilla Sugar (4 grams)½ teaspoon of Honey. Raw Honey is always better than the «liquid» honey½ teaspoon of Vanilla Extract¾ Cup Flour (105 grams)1 teaspoon Baking Powder (4.5 grams)⅓ Cup Butter (85 grams)½ pinch of Salt |
For 18 madeleines2.2 Eggs. ¼ Cup or 110 grams. Remove the eggs from the refrigerator 30 minutes to1 hour in order to set at room temperature½ Cup Sugar (97.5 grams). White sugar, no brown sugar please !1 teaspoon Vanilla Sugar (6 grams)¾ teaspoon of Honey. Raw Honey is always better than the «liquid» honey¾ teaspoon of Vanilla Extract1 Cup Flour (157.5 grams)1 teaspoon Baking Powder (6.7 grams)½ Cup Butter (127.5 grams)¾ pinch of Salt |
Step 1 : The Madeleines batter
The ButterTake theButter out of the fridge and let it warm at room temperature,30 minutes to one hour ![]() Butter should look like |
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The BatterWhisk the theEggs (3), theSugar (½ Cup or 130 g), theVanilla Sugar (1 teaspoon or 8 g), theHoney (1 teaspoon), theSalt (1 pinch) and theVanilla Extract (1 teaspoon). |
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The powdersSift theFlour (1 ½ Cup or 210 g) and theBaking Powder (2 teaspoons or 9 g) over the mixing bowl |
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Step 2 : Resting the batter
You will need to wrap the batter with plastic wrap (the plastic wrap must touch the batter, and not cover the bowl). ![]() 4 hours , that's a secret ! |
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Step 3 : Baking
Softening the batterLet the batter soften (it's too hard) at room temperature for about30 minutes to one hour |
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Using a Pastry BagTake the batter out of the fridge.To pour into the pans, pastry chefs use a Pastry Bag. Another option is to simply use a spoon |
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The pastry tip size should be around 0.55" (or 35/64" or 1.4 cm) size in diameter |
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Another resting time...Make sure to not "overload" with too much batter !![]() 15 minutes . |
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Preheating the oven![]() If you have a pizza stone, place it into the oven |
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Baking the madeleines![]() 8 minutes to11 minutes until golden |
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You may use a rubber spatula if the madeleines are sticking to the pan. Turn the madeleines and leave them on the molds |
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The result and the pix
Cooking with the same Chef ?
All recipes of Lenôtre |
Recipes from the same Book!
All recipes from the book "Les douceurs de l’enfance" |
Cooking with the same ingredients ?
What else to cook with Honey |
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3 Eggs
½ Cup Sugar (130 g)
1 teaspoon Vanilla Sugar (8 g)
1 teaspoon of Honey
1 teaspoon of Vanilla Extract
1 ½ Cup Flour (210 g)
2 teaspoons Baking Powder (9 g)
¾ Cup Butter (170 g)
1 pinch of Salt
Comments for This Recipe
It also depends if your oven is a conventional or a convection oven, but all in all you should be safe by adding those degrees
The batter must NOT be mixed before being poured into the molds
After batter in pan, you mention a second resting time, but no time given.
otherwise, I love all the detailed instructions in this recipe! i purchased a madeleine baking pan for my 9 year old neice (an aspiring chef) i think these directions will help her immensely, thank you!
However you may want to take a look at this one if you are looking for a recipe with lemon. (but it's in French... use Google translate if you want to see it HERE)