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Madeleines
Buttery shell-shaped French cakes with a lemon and honey fragrance. Chilling the batter for an hour before baking is what gives madeleines their signature domed hump.
Ingredients
Instructions
Beat eggs, sugar, lemon zest and vanilla until thick and pale.
Fold in flour and baking powder.
Fold in browned butter and honey.
Refrigerate batter 1 hour.
Butter and flour a madeleine tin.
Fill each mould three quarters full.
Bake at 220°C for 10–12 minutes until edges are golden and a hump forms.
Unmould immediately, dust with icing sugar.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
