5 from 7 votes
Prep Time 20 minutes
Cook Time 7 minutes
Rest Time 1 hour 30 minutes
Total Time 1 hour 57 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 74 kcal



  • 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 beans, grated
  • 1 pinch Salt
  • 0,5 piece Organic lemon peel, grated
  • Madeleine silicone baking mold
  • Or other small molds


  • Put the butter with the honey in a small saucepan and melt. Let cool down.
  • Mix the flours with the baking powder and sift into a bowl.
  • 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.
  • Chill the dough for 1 to 2 hours.
  • 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.
  • 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.


Serving: 100gCalories: 74kcalCarbohydrates: 17.8gProtein: 0.4g
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Canneloni with Bolognese Sauce and Ricotta

Sand Cake Fine and Juicy