Ingredients
Check off ingredients as you go
For about 20 madeleines
- 3 medium eggs
- 110g (½ cup) light brown sugar
- 1 tablespoon honey
- 140g (1 cup + 2 tablespoons) sifted flour
- 125g (½ cup) melted butter or 100g (7 tablespoons) sunflower oil
- 1 pinch of salt (optional)
- 5g (1 teaspoon) baking powder
- a little vanilla (or orange blossom water, or your favorite flavoring)
For the chocolate coating (optional)
- 100g (3.5 oz) chocolate (I use dark)
- 1 tablespoon neutral oil
Melt the butter. Meanwhile, whisk the eggs with the sugar in a bowl until you get a smooth mixture, then add the butter (or oil). Pour in the flour and baking powder, and mix everything together.
Refrigerate the batter for several hours (ideally overnight) - this is the secret to getting that beautiful characteristic hump on the madeleines.
The next day, preheat the oven to 230°C (450°F), fill the madeleine molds three-quarters full (about 1 tablespoon), put them in the oven and lower the temperature to 200°C (400°F). Bake for 8-10 minutes (keep an eye on them). Unmold immediately and let cool on a wire rack.
Preparing the chocolate coating for madeleines
- In clean madeleine molds, spread the melted chocolate mixed with oil using a pastry brush, place the madeleines on the chocolate and refrigerate for at least an hour. Unmold carefully.
Tips and variations
- If you make them with oil, they’re also very good, but I recommend adding a bit more flavoring to your madeleines, either with orange blossom water or lemon zest for example, to make up for the absence of butter flavor.
- For mini versions, 5 minutes of baking will be enough!