Honey Madeleines

honey madeleines

5 from 2 reviews

These Honey Madeleines are dainty little sponge cakes baked in a scallop-shaped mould, flavoured with a hint of honey for a delicious tea time treat. This madeleine recipe includes tips on how to make madeleines perfectly every time.



For step-by-step photos on how to make madeleines, please see my recipe for Lamington Madeleines.

  1. Melt the butter in a small saucepan and set aside to cool.
  2. In a large bowl, or the bowl of an electric stand mixer, whisk together the eggs and sugar until the mixture is pale and thick.
  3. Add the flour, baking powder, honey, orange blossom water and melted butter. Mix until everything is well incorporated and the batter has a thick consistency.
  4. Leave the batter to rest in the fridge for at least 1 hour.
  5. Preheat the oven to 270°C (518°F).
  6. Generously grease the madeleine mould with butter and flour, even if it is non-stick. Another option is to use a non-stick baking spray.
  7. Place a generous teaspoon of batter in the hole of each mould, or use a piping bag.
  8. Place the tray in the oven, and immediately turn down the temperature to 210°C (410°F).
  9. Bake until the madeleines have risen and are lightly golden on top. For large madeleine moulds similar to that pictured, this should take about 7-10 minutes, depending on your oven.
  10. Once the madeleines are cooked to your liking, remove the tray from the oven, and wait a few minutes before carefully removing the cakes from the moulds. Leave them to cool on a wire rack (the ridge-side facing down), and eat them warm or cold.

Kitchen Notes

The batter can be made several days ahead of time and left in the fridge to rest. I have kept batter in the fridge for up to 5 days with no problems.

The madeleines are best eaten on the same day they are baked, and preferably when they are still warm.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.