Honey Madeleines Recipe

Utah Honey Madeleines Recipe

Traditional Madeleines with the perfect taste of honey.
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Prep Time 1 hr 15 mins
Cook Time 15 mins
Total Time 1 hr 30 mins
Course Dessert, Snack
Cuisine French
Servings 24 madeleines


  • 1/2 cup unsalted butter, sliced into 1-inch cubes
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3 eggs, at room temperature
  • 1/2 cup sugar
  • 1/2 cup honey, I used local Utah wildflower honey
  • 1/4 cup powdered sugar for dusting

special equipment

  • 1 full sized Madeleine pan


  • Heat a heavy-bottomed skillet on medium heat, and add the sliced butter, making sure to whisk frequently to prevent the butter from burning. The melted butter should start to foam up a little bit, and then subside. Watch the butter carefully as lightly browned specks begin to form at the bottom of the pan.
  • Once the butter has turned into a lovely light amber color and is emitting a nutty aroma, remove from heat and place on a cool surface to help stop the butter from cooking further and burning. Set aside to cool.
  • Combine 1 1/2 cups flour and 1 teaspoon baking powder in a medium bowl, whisking together. Set aside.
  • Use an electric mixer with a whisk attachment (or, use a handheld whisk) on medium-high speed to beat together the eggs, sugar, and honey. This should take about 5 minutes, and the mixture should increase in size and become pale in color by the end of the beating process.
  • Sift the flour and baking powder mixture over the top of the egg/sugar/honey mixture, before using a rubber spatula to gently fold the flour into the egg/sugar/honey mixture until just combined. There should be one or two flour streaks still in the mixture.
  • Once the flour has just been combined into egg/sugar/honey mixture, fold in the cooled browned butter and mix until just combined.
  • Cover the batter and refrigerate for about 1 hour or until completely chilled.
  • Preheat the oven to 375 (F). Generously butter your madeleine pan, making sure that all the interior surfaces of the shell molds are well buttered. Use a cookie scoop to spoon batter into the molds, filling each only about 2/3s of the way. My pan required about 1 tablespoon of batter per mold.
  • Bake for about 12 - 15 minutes until the edges are golden brown. Transfer the pan to a cooling rack for 5 minutes before unmolding the cakes onto a cooling rack.
  • Dust the madeleines with powdered sugar just before serving.


If you're using a traditional madeleines pan make sure to grease your pan well so the cakes don't stick to the pan and to give a crispy exterior to the cakes.
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