Lemon and honey madeleines

Tapas, Sweet

Fluffy sweets baked in traditional French pastry molds shaped like shells.


Recipe for 24 madeleines

For the madeleines

3 Unit(s)
140 Gr
15 Ml
50 Ml
135 Gr
125 Gr
Wheat flour
5 Gr
Baking powder
1 Unit(s)
1 Clove(s)
Madagascar vanilla
25 Ml
Vegetable oil
Lemon and honey madeleines

Preparation time: 30 min

Preheat your four at 320 °F

  • General preparation

    Open the vanilla bean with a knife lengthwise and scrape the seeds. Zest the lemon.

  • Madeleine preparation

    In a small saucepan, melt butter with honey, vanilla pod and seeds. In a bowl, mix flour with baking powder. In another bowl, mix eggs with sugar and milk and mix with flour. Add butter and lemon zest and mix well. Using a pastry bag, fill the madeleine molds. Turn down your oven to 320°F and bake the madeleines until colored, remove from the molds and let cool. Sprinkle with icing sugar and serve.

It is important to place the cold madeleines molds on a hot baking sheet to help the formation of the famous bump. You could vary the flavors by using orange zest or chopped rosemary to replace the lemon zest.

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