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Day 15: Madeleines

I really like this recipe about madeleine's from Dominque Ansel! They are really simple and easy, but have a really good texture! Even though you have to leave the madeleines overnight to rest, they turn out amazing at the end. (Note: I halved the recipe, so I went by the looks and cut the eggs into half. The recipe shown is in halves.)

This is how the butter should look like.

Make a well in the center.

And add the eggs in!

Let the batter cool overnight.

Put in the oven.

It's so fun to watch it rise it the oven!

Freshly baked madeleines!

Only one left!



4 tbsp unsalted butter

1/2 tbsp light brown sugar 1 tsp honey

1/4 cup granulated sugar

1/4 tsp kosher salt

1/2 cup all-purpose flour, sifted

1/4 teaspoon baking powder

1 1/2 each large eggs, at room temperature

1/4 lemon grated lemon zest

1/4 orange grated orange zest (If you are using a mandarin, you can zest half of the mandarin.)

Non stick cooking spray

Powdered sugar (optional)


Day 1: Melt the butter, light brown sugar and honey in a medium pot on low heat. Stir constantly until the butter is melted. Make sure nothing burns!

Meanwhile, in a large bowl, combine sugar, salt, flour and baking powder. Make a well in the middle and put the *eggs in. Mix well.

Slowly pour in the melted butter mixture into the dry mixture. Then add the orange zest and lemon zest. Stir, the batter should be like a cake batter.

Cover with plastic wrap pressed directly onto the surface of the batter, refrigerate overnight.

Day 2:

Place a rack in the center of the oven and preheat oven to 375°F

Using a rubber spatula, place 2 large scoops of batter in a piping bag so that it is one-third full and cut a small opening.

Spray or butter the madeleine pan, and pipe the batter that it fills each about three-quarters of the way to the top.

Place a rimmed sheet pan upside down on the oven rack then place the madeleine molds on top and bake the madeleines for about 2 to 21⁄2 minutes on the center rack. When you see the batter puff up in the center, rotate the mold 180 degrees and bake for 2 to 21⁄2 minutes more.

Unmold immediately. Bang the corner or sides of the madeleine pan against your work surface so that the madeleines drop out. With a small sieve dust confectioners sugar over the fresh madeleines. Eat immediately, madeleines are only good when they are fresh baked!


- The Bored Baker

*separate the 1 egg before and take 1/2 from the yolk and another 1/2 from the white. You can crack the other again normally.


The Bored Baker
The Bored Baker
Apr 23, 2020

Thank you so much!


Allison Lin
Allison Lin
Mar 27, 2020



Mar 27, 2020


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