Updated: Nov 16
No matter what you call them, these cookies are irresistible! For tips and to bake-along live, just follow along with the video.
Prep: 20 minutes
Chill: 30 minutes + (I recommend at least an hour if you can spare it!)*
Bake: 12-15 minutes
Yield: 18-24 cookies depending on the size of your molds
1 & 1/2 eggs
5 T sugar
2 & 1/4 t honey
2 T whole milk
1/2 cup unsalted butter (+ more)
1/2 t vanilla extract
3/4 cup + 1 t all-purpose flour
1 & 1/4 t baking powder
1/4 t salt
1 t lemon zest (optional)
Whisk the eggs together.
Add the sugar and whisk violently until the mixture because pale and fluffy. Check out my mixture at the 4:47 mark.
Whisk in the honey and vanilla extract.
Whisk in dry ingredients.
Melt the butter in a saucepan and then add the milk. Bring the mixture to a boil.
Add your butter and milk mixture to your batter straight from the stovetop, folding it in, careful not to get any of the burning liquid on yourself.
Fold until it is combined. Cover the batter and put it into the fridge to cool for about 30 minutes (I recommend longer if you have the time! I have found that the longer the batter rests and thickens, the bigger the bump).* You can check out my pre-chilled batter at the 6:58 mark.
Pre-heat oven to 450°F and place a half sheet pan into the oven to preheat as well.
Prepare your Madeleine molds (you can use a mini muffin pan if you don't have a Madeleine pan): very generously butter your pan (do so all over, not just in the molds themselves) and then flour your pans. Tap off excess flour. Watch my pan preparation process at the 7:12 mark.
Put your chilled batter into a piping bag and pipe a small amount of batter directly into the center of your wells. You can also use a cookie scoop or two spoons. It will be about 2 tablespoons' worth of batter. You can watch me load my Madeleine molds at the 15:00 mark.
Lower the temperature of the oven to 350°F.
Put your Madeleine tray(s) onto the pre-heated half sheet and turn the oven off completely.
Keep the oven off for about 10 minutes -- if you have a window, get ready to watch those classic bumps form! This is my favorite part. I truly believe the bigger the bump, the better the Madeleine! My Madeleines in the video formed about an average bump, but they still taste wonderful.
After the bumps form turn the oven back on to 350°F.
Turn your pans 180° around to ensure an even bake.
You'll finish baking your Madeleines for another 2-5 minutes or so. Not very long, so keep a watchful eye! You will know they are done when you press on the top of your dumps and they spring back at you. The edges will also be brown.
As soon as your Madeleines are done, tap them out of your pan onto parchment, bump side up. I tap mine out at the 17:24 mark.
Check out my Madeleine bumps at the 17:32 mark.*
Allow to cool fully and then dust with powdered sugar or perhaps a lemon glaze!
You can save leftover batter in the fridge. I wouldn't leave it for more than a day or two as the leavening agents will begin to deactivate. That just means your bump won't be as glamorous, but your Madeleines will still taste delectable.
I made these for a tea I was hosting for my book club. Wanna hear about a classic tea tier? I talk about it (endlessly!) at the 11:28 mark.
*At the 17:48 mark you'll see what a batch looks like after the batter has been left to rest over an hour -- a bigger bump! So if you have the time, let it rest longer. If not, it will taste delicious no matter the size of the bump.