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French madeleine recipe
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5 from 1 vote

Classic French madeleine recipe

This failproof, recipe for classic French madeleines will never let you down!
Prep Time10 mins
Cook Time10 mins
Resting time20 mins
Total Time40 mins
Course: Dessert
Cuisine: French
Keyword: French madeleines, madeleine, madeleines, sweet madeleines
Servings: 20 madeleines
Calories: 150kcal
Author: Gitanjali


  • 120 g lightly-salted butter melted and cooled to room temperature
  • 2 eggs
  • 2 egg yolks
  • 125 g white sugar
  • 10 g honey
  • 15 g vegetable oil (like sunflower)
  • 130 g flour
  • 4 g baking powder
  • the zest of half a lemon
  • 2 tbsp lightly-salted butter softened


  • Start by melting the butter in the microwave and then set aside to cool to room temperature.
  • Butter the madeleine tray with some softened lightly-salted butter.
  • In a large bowl, whisk the 2 eggs and the 2 egg yolks together, along with the sugar for 1 minute.
  • Add the honey, the vegetable oil and the lemon zest, and whisk for 1 minute.
  • Add the flour and baking powder and whisk just until you can't see the flour any more.
  • Check that the butter is at room temperature by dipping your finger in it. It shouldn't feel hot to the touch. Alternatively, you can check with a thermoter that it's around 35 degrees (but honestly I always just check with my finger).
  • Pour the melted butter into the batter and mix until fully incorporated.
  • Fill the buttered madeleine tray with batter, up to 3/4 of the way for each mold.
  • Place the tray in the fridge and let the dough sit for at least 20 minutes.
  • Preheat your oven to 210 C.
  • Place the tray in the oven and let the madeleines bake for 6 minutes. Then turn down the temperature of the oven to 180 C, and keep the door open for about 10/15 seconds so that the internal temperature can come down quickly.
  • Bake for another 4 minutes, or until the madeleines are golden brown on the edges and a toothpick inserted into the center comes out clean.
  • Immediately remove the madeleines onto a cutting board to cool for a few minutes, then transfer them to a cooling rack.