This is a classic of France patisserie, good as a dessert or for an afternoon tea. My friend loves them and made me bake them for a dinner with some French friends. It was a success, they are not only incredibly tasty but also really good looking ,they are the perfect fancy touch to impress.



3 eggs

130 gr sugar

200 gr flour

10 gr baking powder

200 gr melt butter

2 tablespoon of honey

60 ml milk

1 tablespoon lemon zest

2 tablespoons icing sugar


  • Butter for the pan
  • Beat with an electric mixer the eggs with the sugar until they are fluffy and foamy.  Sift the flour with the baking powder and mix them with a spatula in the eggs and sugar mixture a little at a time.
  • Put together melt butter (that has been cooled down), honey, milk and lemon zest. Mix and add to the previous mixture using a spatula.  Let cool it in the fridge for 30 minutes.
  • Make the stamps ready by buttering and flouring them and shaking the excess away. Preheat the oven at 190°C.
  • Put the mixture in a pastry bag fitted with a round tip (if you don’t have it you can simple use a spoon as I did, the important is to fill the stamp as more precisely as possible), and fill the stamps for the 2/3.
  • Place the stamps over a baking sheet and bake for 5 minutes, switch off the oven and let rest for 1 minute. Switch on the oven at 160°C and bake for 20 minutes. Cool the madeleines before removing them from the stamps. 
  • If you use small stamps rather than normal/big ones the baking time changes: 2 min at 190°C and 5 min at 160°C.    Dust with icing sugar and he madeleines are ready.




One Comment Add yours

  1. These are one of my favorites!!! They look beautiful, can’t wait to try!


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