Snack · 35 min · french

Madeleines

Weeknight-friendly French cooking: Madeleines comes together in 35 minutes with all-purpose flour, eggs, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 1 cup All-purpose flour
• 3 Eggs
• 0.66 cup Granulated sugar
• 0.5 cup Unsalted butter
• 1 tbsp Honey
• 1 tsp Lemon zest

Steps

1. Brown the butter in a small pan until it smells nutty and the milk solids turn amber — brown butter is the difference between a good madeleine and a memorable one. Let it cool slightly.
2. Whisk the eggs, sugar, and honey for a full 3 to 4 minutes until thick, pale, and ribboning off the whisk. This aeration is the only leavening that matters; under-whisked batter makes dense little bricks.
3. Fold in the flour and lemon zest gently, then fold in the brown butter just until incorporated. Cover and chill the batter at least 1 hour — cold batter hitting a hot pan is what creates the signature hump.
4. Heat the oven to 425°F. Brush the madeleine molds with butter and dust with flour, tapping out the excess. Fill each mold three-quarters full — the batter will rise into its shell shape.
5. Bake 8 to 10 minutes until the edges are deep golden and the centers spring back. Turn out immediately onto a rack; a moment too long in the pan and the bottoms steam soft. Eat one warm — you have earned it.

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