Vanilla Honey Madeleines
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Vanilla honey madeleines are small French cakes made by baking a chilled butter batter in shell shaped molds.
Read more
Melt 90 g unsalted butter over low heat or in a warm water bath, then cool it until it is no longer hot. Whisk 2 eggs with 70 g sugar and 20 g honey for about 2 minutes. Stop when the mixture is paler, slightly thicker, and the sugar grains are less noticeable. Sift in 90 g cake flour and 0.5 teaspoon baking powder and fold from the bottom only until no dry flour remains. Add 1 teaspoon vanilla extract and 15 ml milk. Fold in the cooled butter in 3 additions, mixing after each addition until the batter is glossy and no oily streaks remain. Cover the surface and chill the batter for at least 30 minutes. Coat the madeleine mold if needed, using butter and cake flour separate from the measured batter ingredients, and fill each cavity to 80 percent of its height. Give the filled mold 10 to 12 minutes at 190°C and remove the madeleines when the edges turn golden. The temperature difference between the chilled batter and the preheated oven helps the centers rise during the short bake.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Melt 90 g unsalted butter over low heat or in a warm water bath, then cool it until no longer hot.
Preheat the oven to 190°C and dry the madeleine mold completely before coating it.
- 2Season
Whisk 2 eggs with 70 g sugar and 20 g honey for about 2 minutes.
Stop when the mixture looks paler, slightly thicker, and the sugar grains feel less noticeable, without trying to whip it into a stiff foam.
- 3Step
Sift in 90 g cake flour and 0.5 teaspoon baking powder.
Fold from the bottom upward with a spatula, just until no dry flour remains, so the batter stays light and does not develop toughness.
- 4Prep
Mix in 1 teaspoon vanilla extract and 15 ml milk first.
Add the cooled melted butter in 3 additions, folding well each time until the batter turns glossy and no oily streaks remain.
- 5Control
Cover the surface of the batter and chill it for at least 30 minutes.
The contrast between cold batter and a hot oven helps the centers rise into the classic madeleine hump while the edges set first.
- 6Heat
If the mold needs coating, use butter and cake flour separate from the measured batter ingredients.
Coat each cavity lightly and fill it to 80 percent. Bake at 190°C for 10 to 12 minutes and remove the madeleines when the edges turn golden.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Whisk 2 eggs with 70 g sugar and 20 g honey for about 2 minutes, stopping when the mixture looks paler.
- Finish cue
- Bake at 190°C for 10 to 12 minutes and remove the madeleines when the edges turn golden.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
32min, 8 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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