Madeleines Recipe - Laduree: The Sweet Recipes 


  • 2 lemons, unwaxed (Meyer tastes best)
  • 3/4 c + 1 tbsp (160g) granulated sugar
  • 1 1/3 cups + 1 tbsp cake flour (175g cake flour)
  • 2 tsp (10g) baking powder
  • 12 1/2 tbsp (180g) unsalted butter
  • 1 tbsp butter for the moulds
  • 4 eggs
  • 1 2/3 tbsp (35g) honey
  • Madeleine Pan, this one is good: Madeleine Pan


1. Using a grater, remove the zest from the lemons.  Then mix the zest with the sugar.

2. In another bowl, sift together the flour and baking powder.

3. In a small saucepan, melt the butter over low heat.

4. In another bowl, place the eggs, sugar/lemon mixture, and honey. Whip together until pale and frothy.  Then fold in the flour and baking powder mixture.  Add the melted butter and combine. 

5. Refrigerate batter for a minimum of 12 hours in a closed container. NOTE: I did a batch at refrigeration of 4 hours and refrigeration of 12 hours and I could NOT tell the difference in taste.  As long as the batter is cold at 4 hours, you can use it.  The key is cold!

6. Melt the tbsp of butter and butter the moulds with a pastry brush.  Then refrigerate for 15 minutes until the butter is hardened and the pan is cold.

7. Preheat oven to 390 degrees. Fill moulds 3/4 to the top with batter.  Cook madeleines 8-10 minutes.  Remove when golden and allow to cool slightly before removing from the moulds.


-The key is to have the batter and pan COLD.  The rapid change in temperature in the oven helps create the poofy shape of these cookies!

-Serve when lukewarm.  They taste like heaven at this temperature!

-Store in airtight container.

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