Total Time:
38 min
30 min
8 min

25 large or 50 small pieces

  • 8 tablespoons unsalted butter, divided
  • 4 eggs
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 1/8 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1 1/2 cups cake flour
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon honey
  • Equipment:
  • 2 madeleine or mini-madeleine pans
  • A pastry bag with a plain 1/2-inch tip
  • A pastry brush
  • Melt 6 tablespoons of the butter in a heavy pan over medium heat. After it melts, continue to cook the butter, watching carefully. It will foam and subside, then separate into golden butterfat and cloudy white milk solids. The milk solids will begin to brown. When they are lightly browned and the butter smells nutty and toasted, remove from the heat and set aside for 5 minutes to cool. Strain the butter through a fine strainer to remove the larger brown bits.

  • Whip the eggs and sugars until light and fluffy in a mixer fitted with a whisk attachment. Mixing at low speed, add the dry ingredients. dd the vanilla extract, honey, and brown butter and mix to combine well. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)

  • When ready to bake, melt the remaining 2 tablespoons of butter. Double-butter your baking pans by using a pastry brush to thickly coat the pans with melted butter, then chill in the freezer until firm. Repeat to make a thick coat of cold butter. Heat the oven to 375 degrees F. Pipe or spoon the batter into the madeleine molds, filling them no more than 3/4 full. The recipe can be made up to this point early in the day, then refrigerated until ready to bake. Add 1 minute to the baking time.)

  • Bake until firm, about 5 to 8 minutes for large madeleines and 5 minutes for miniatures. Immediately knock them out of the pan and serve, or let cool to room temperature, store in an airtight container and serve later the same day.

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4.1 14
I tried these and the texture was better than a lot of the other recipes here....but don't use your electric mixer to mix in the dry ingredients, it will make for a tough Madeleine. Just fold it in, making sure it is all incorporated and that there are no bits of dry in the mix. The brown sugar is also superfluous, as you are already adding honey to the mix...Parisian Madeleines are not very sweet. It seems to be an American trait to sweeten them way up ... to get our sugar fix. item not reviewed by moderator and published
I've made this recipe numerous times. It makes the perfect madeleine- texture and flavor are amazing. Brown butter in this recipe makes all the difference. Not an option to skip this step. item not reviewed by moderator and published
I added my own little touch by drizzling with thyme infused honey (put some fresh thyme in a honey jar, easy enough), turned out great with the added sweetness. item not reviewed by moderator and published
My great grandma made the alsatian originals - the sponge cake recipe in julia childs mastering the art of french cooking is the closest, and doesn`t use baking powder - though it may take a few tries to bring up your technique! try that, georg. item not reviewed by moderator and published
Just one thing to add - dust with powdered sugar. Also, for the "French" recipe sans baking powder try item not reviewed by moderator and published
I am looking for an authentic French Madeleine recipee which would not have baking powder. Are there any out there? item not reviewed by moderator and published
Today is a week since I ventured out and tried making this horribly impossible cookie. What the hell? It's only basic ingredients and I kept failing at it. I bake ALL the time and I never failed so miserably *repeatedly* like I did with this recipe. Every recipe I tried, worked...but it wasn't what I was looking for. Each varied in taste and texture. I wasn't looking for traditional Madeleine cookies. Sorry. I was looking for The Costco and Starbucks style. Somewhat soft, crispy around the edges, distinct in shape and form, and loaded with a rich buttery flavor. BTW- browning the butter is ESSENTIAL and the STAR flavor and secret ingredient that MOST recipes don't have! Here are some things I did differently. I tried this batter with cake flour and reg. flour and the cake flour was much better! I used 8 Tbsp of good butter instead of 6. I increased the sugar to 3/4 cup instead of 1/2 cup. Make sure to chill the batter for at least an 1 hour. And definitely freeze the molds with butter! Put on middle rack. 400 degrees for 8-9 minutes. TRUST ME. I've spent a week trying every recipe and I wasn't able to get it right until now. It's not the BEST...but it's VERY close. Try it! item not reviewed by moderator and published
I followed the recipe exactly as it is, and the results: Complete success. I love the flavor and texture. Thanks for such a great recipe and the browned melted butter trick. item not reviewed by moderator and published
The melted brown butter is this recipe makes a big difference in the taste and smell. Everyone loves it when I make them. It is always a big hit whenever I bring it to parties. It makes me look like an awesome of a baker. item not reviewed by moderator and published
These mads didn't have the traditional "hump" on the back, and I really couldn't taste the honey. item not reviewed by moderator and published
these madeleines came out not only smelling a little eggy, but also tasting a little eggy. but, with four eggs that might be expected? not as sweet as other madeleines. item not reviewed by moderator and published
The browned butter is key and gives them a rich, decadent flavor. However, they're so sticky that they're almost unpleasant to eat by hand. I would prefer a drier madeleine. Also it's worth noting that the recipe is probably designed with 2 12-madeliene pans in mind. I had 2 9-madeleine pans, and it made quite a bit too much. item not reviewed by moderator and published
The browned melted butter is definetely the secret ingredient. This is only the second madeleine recipe I have tried and probably will stick to this one. item not reviewed by moderator and published
I can't believe I'm the first to rate this recipe. I have tried other recipes for these madeleine cookies and this one is by far one of the best. The flavor of the caramelized butter was the secret ingredient. item not reviewed by moderator and published

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