Lemon Madeleines

Madeleines take me back to when I studied at Le Cordon Bleu as they were one of the first things we made. I remember biting into one thinking how light and refreshing it was, considering its cake. Since then, whenever I want to bake something quick and easy, madeleines are my go to, and everyone loves them!

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

Can I make these in advance?
Whilst the madeleines don't stay fresh for too long, the batter can be kept in the fired for 2-3 days, so you can make the batter in advance and bake the madeleines off fresh whenever you like
Why do some of my madeleines have a bump and others don't?
Traditionally, madeleines have a signature bump in the middle of their shape. This is due to refrigerating the dough before baking. If you don't get a big bump it means the batter wasn't cold enough before baking, or your oven was too low.

Can I make these in advance?
Whilst the madeleines don't stay fresh for too long, the batter can be kept in the fired for 2-3 days, so you can make the batter in advance and bake the madeleines off fresh whenever you like
Why do some of my madeleines have a bump and others don't?
Traditionally, madeleines have a signature bump in the middle of their shape. This is due to refrigerating the dough before baking. If you don't get a big bump it means the batter wasn't cold enough before baking, or your oven was too low.

Add frozen berries such as raspberries or blueberries for an extra burst of flavour! Simply add one or two after you've piped each madeleine and bake for 1 minute extra
Lemon is a classic flavour but you can swap for different citrus fruits, or not put in at all
If you want to go the extra mile, dip your madeleines in melted white or dark chocolate, or even drizzle over a water glaze for an extra crispy texture

Add frozen berries such as raspberries or blueberries for an extra burst of flavour! Simply add one or two after you've piped each madeleine and bake for 1 minute extra
Lemon is a classic flavour but you can swap for different citrus fruits, or not put in at all
If you want to go the extra mile, dip your madeleines in melted white or dark chocolate, or even drizzle over a water glaze for an extra crispy texture

Add frozen berries such as raspberries or blueberries for an extra burst of flavour! Simply add one or two after you've piped each madeleine and bake for 1 minute extra
Lemon is a classic flavour but you can swap for different citrus fruits, or not put in at all
If you want to go the extra mile, dip your madeleines in melted white or dark chocolate, or even drizzle over a water glaze for an extra crispy texture

Preheat the oven to 170°C/338°F with fan or 190°C/374°F no fan
In a stand mixer or using an electric mixer, beat together the eggs, sugar and honey until thick and ribbon stage (until you can draw trails on the surface with the mix)
Remove from the stand mixer, if using, and sift in the flour and baking powder
Use a rubber spatula to gently fold the flour into the egg and sugar until fully incorporates
Pour in the melted butter around the sides of the bowl and fold in until fully incorporated
Zest the lemon directly inside the bowl and fold the zest until it's evenly dispersed throughout
Pour the batter into a piping bag, secure the top and place into the fridge for at least 15 minutes
Meanwhile, prepare the madeleine tray by brushing melted butter into the grooves of the tray
Freeze the tray and repeat again, making sure the butter is evenly spread
Dust the tray with a thin coating of flour, then flip it and bang off the excess
You should have a thin dusting of flour over the whole tray
Take the batter from the fridge and pipe a generous tablespoon's worth of batter into each madeleine groove
Bake for 8-10 minutes until risen and golden brown
Remove from the oven and flip the madeleines out of the mould onto a cooling rack to cool completely
Keep in an airtight container at room temperature for 2-3 days

Preheat the oven to 170°C/338°F with fan or 190°C/374°F no fan
In a stand mixer or using an electric mixer, beat together the eggs, sugar and honey until thick and ribbon stage (until you can draw trails on the surface with the mix)
Remove from the stand mixer, if using, and sift in the flour and baking powder
Use a rubber spatula to gently fold the flour into the egg and sugar until fully incorporates
Pour in the melted butter around the sides of the bowl and fold in until fully incorporated
Zest the lemon directly inside the bowl and fold the zest until it's evenly dispersed throughout
Pour the batter into a piping bag, secure the top and place into the fridge for at least 15 minutes
Meanwhile, prepare the madeleine tray by brushing melted butter into the grooves of the tray
Freeze the tray and repeat again, making sure the butter is evenly spread
Dust the tray with a thin coating of flour, then flip it and bang off the excess
You should have a thin dusting of flour over the whole tray
Take the batter from the fridge and pipe a generous tablespoon's worth of batter into each madeleine groove
Bake for 8-10 minutes until risen and golden brown
Remove from the oven and flip the madeleines out of the mould onto a cooling rack to cool completely
Keep in an airtight container at room temperature for 2-3 days

Can I make these in advance?
Whilst the madeleines don't stay fresh for too long, the batter can be kept in the fired for 2-3 days, so you can make the batter in advance and bake the madeleines off fresh whenever you like
Why do some of my madeleines have a bump and others don't?
Traditionally, madeleines have a signature bump in the middle of their shape. This is due to refrigerating the dough before baking. If you don't get a big bump it means the batter wasn't cold enough before baking, or your oven was too low.