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+ servings
Madelines French Recipe @ATableenProvence


These little sweet treats are not quite cookies and not quite cakes. Easy to make and hard to keep in stock.
Prep Time 15 mins
Cook Time 10 mins
Total Time 1 hr 25 mins
Course Dessert
Cuisine French
Servings 22 regular size pieces


  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 3/4 cup All Purpose Flour plus more for dusting
  • 2 large Eggs
  • 1/3 cup Granulated Sugar
  • 1 tbsp Light Brown sugar
  • 1 tbsp Honey
  • 2 tsp finely grated lemon zest or Orange Zest
  • 1 tsp Vanilla paste* (if you have. If not, any good quality vanilla)
  • 6 tbsp (¾ stick) Unsalted Butter melted and warm
  • Nonstick Vegetable Oil Spray or softened butter
  • Powdered Sugar


  • Whisk baking powder, salt and flour in a small bowl.
  • Whisk eggs, granulated sugar, light brown sugar, honey and lemon zest in a medium bowl until smooth.
  • Whisk in dry ingredients until just incorporated, then whisk in melted butter until smooth.
  • Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
  • Preheat oven to 400°.
  • Lightly coat madeleine pans with nonstick vegetable oil spray (or soft butter) and dust with flour, tapping out excess.
  • Snip end off pastry bag (or 1 corner of resealable bag) and pipe batter into each mold, filling two-thirds full.
  • Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 5 minutes for mini and 8−10 minutes for regular cakes.
  • Tap pan against counter to release madeleines.
  • Dust with powdered sugar and serve warm.


Special Equipment: Three 20-cake mini madeleine pans or two 12-cake regular madeleine pans
* Vanilla paste is essentially a small jar of scraped-out vanilla pod, so you get the benefit and potency of fresh vanilla with a pretty speckled end product.
Batter can be made 1 day ahead and kept chilled until you are ready to bake.
Tried this recipe?Let us know how it was!