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The perfect madeleines recipe with a picture and simple step-by-step instructions.


  • 130 g Organic butter
  • 100 g Wheat flour
  • 50 g Organic buckwheat flour
  • 1,5 Teaspoon (level) Baking powder
  • 3 piece Organic eggs
  • 110 g Sugar
  • 1 Tablespoon (level) Raw cane sugar
  • 1 Tablespoon (level) Tonka bean, grated
  • 1 pinch Salt
  • 0,5 piece Organic lemon peel, grated
  • Madeleine silicone baking mold
  • Or other small molds
  1. Put the butter with the honey in a small saucepan and melt. Let cool down.
  2. Mix the flours with the baking powder and sift into a bowl.
  3. Put the eggs, sugar, salt, tonka bean, lemon zest in a mixing bowl and stir until creamy. Then mix in the flour mixture and finally the honey butter.
  4. Chill the dough for 1 to 2 hours.
  5. Fill the dough into the molds, should finish smoothly, so don’t add too much dough. I used mini Madeleines silicone molds and baked them in a preheated oven at 180 degrees for about 7 minutes.
  6. I baked 40 mini madeleines. From the leftover dough, I baked small Gugelhupfe for about 12 minutes at 200 degrees, 6 pieces. But they’re bigger.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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