Bienvenue to a petite delight straight from the heart of France – the Madeleine! These dainty shell-shaped cookies hold within them the essence of French elegance and simplicity. Originating from the charming town of Commercy (Lorraine), these buttery treasures have graced French tea tables for centuries.


I invite you to embark on a journey of flavors and textures, starting with the timeless allure of Madeleines. Baked to golden perfection, these little treats boast a tender crumb, subtle sweetness, and a hint of citrus that elevates them to a league of their own.
Join us as we unravel the secrets to creating these French darlings in your own kitchen. From the perfect golden hue to that characteristic hump, each Madeleine tells a story – a story of tradition, of simplicity, and most importantly, of pure indulgence. Get ready to infuse a touch of French sophistication into your baking repertoire with this perfect Madeleine recipe.
Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 2 hours
Total Time 2 hours 27 minutes
Course Breakfast, Dessert, Snack
Cuisine French
Servings 8 people


  • 1 small saucepan or a bowl if you microwave the butter
  • 1 medium mixing bowl
  • 1 whisk or hand mixer
  • 1 lemon zester
  • 1 madeleine mold


  • oz butter
  • 3 eggs
  • cup sugar
  • pinch salt
  • 1 tbsp honey
  • 1⅔ all purpose flour
  • tsp baking powder
  • lemon zest or vanilla


  • Preheat the oven to 472°F.
  • Melt the butter (microwave or heat butter in a saucepan).
  • In a medium mixing bowl, beat the eggs with the sugar, the pinch of salt and the honey, until the mixture whitens and doubles in volume.
  • Add the sifted flour and baking powder. Then add the butter, lemon zest (or vanilla).
  • Place the dough (covered) in the refrigerator for at least 2 hours (or overnight).
  • Butter and flour the madeleine pan (even if silicone).
  • Fill the the madeleine mold with a tablespoon of dough without spreading it (do not overfill them).
  • Bake for 5 minutes, the center of the madeleine forms a small depression.
  • After these 5 minutes of baking, lower the oven thermostat to 381°F and continue cooking for 5 to 7 more minutes. A bump will form.
  • When the madeleines are golden and rounded, remove them from the oven and immediately unmold them onto a rack. Leave to cool on the rack.


It is important to let the dough cool before putting the madeleines in the oven because it is the thermal shock that will create the famous bump.
Keyword Bakery, Cake, French Flavour, Lemon

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