Classic French madeleine recipe
This failproof, recipe for classic French madeleines will never let you down!
Servings: 20 madeleines
Calories: 150kcal
Ingredients
- 120 g lightly-salted butter melted and cooled to room temperature
- 2 eggs
- 2 egg yolks
- 125 g white sugar
- 10 g honey
- 15 g vegetable oil (like sunflower)
- 130 g flour
- 4 g baking powder
- the zest of half a lemon
- 2 tbsp lightly-salted butter softened
Instructions
- Start by melting the butter in the microwave and then set aside to cool to room temperature.
- Butter the madeleine tray with some softened lightly-salted butter.
- In a large bowl, whisk the 2 eggs and the 2 egg yolks together, along with the sugar for 1 minute.
- Add the honey, the vegetable oil and the lemon zest, and whisk for 1 minute.
- Add the flour and baking powder and whisk just until you can't see the flour any more.
- Check that the butter is at room temperature by dipping your finger in it. It shouldn't feel hot to the touch. Alternatively, you can check with a thermoter that it's around 35 degrees (but honestly I always just check with my finger).
- Pour the melted butter into the batter and mix until fully incorporated.
- Fill the buttered madeleine tray with batter, up to 3/4 of the way for each mold.
- Place the tray in the fridge and let the dough sit for at least 20 minutes.
- Preheat your oven to 210 C.
- Place the tray in the oven and let the madeleines bake for 6 minutes. Then turn down the temperature of the oven to 180 C, and keep the door open for about 10/15 seconds so that the internal temperature can come down quickly.
- Bake for another 4 minutes, or until the madeleines are golden brown on the edges and a toothpick inserted into the center comes out clean.
- Immediately remove the madeleines onto a cutting board to cool for a few minutes, then transfer them to a cooling rack.