Recipe courtesy of Dominique Ansel

Mini Madeleines

  • Level: Easy
  • Total: 3 hr 50 min (includes resting time)
  • Active: 35 min
  • Yield: 100 Madeleines
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100 grams (about 3.5 ounces) unsalted butter

15 grams (about 0.5 ounce) raw sugar

10 grams (about 0.35 ounce) honey

120 grams (about 4.25 ounces) all-purpose flour

95 grams (about 3.35 ounces) granulated sugar

2 grams (about 0.1 ounce) kosher salt

4 grams (about 0.15 ounce) baking powder

140 grams (5 ounces) eggs, at room temperature

Zest of 1 lemon

Cooking spray

Powdered sugar, sifted, for serving


Special equipment:
a madeleine mold
  1. Melt the butter and combine it with the raw sugar and honey.
  3. Mix together the flour, granulated sugar, baking powder and salt in a bowl. Mix in the eggs until combined. Add the melted butter mixture and lemon zest and mix until thoroughly combined.
  5. Let the batter rest for 3 hours.
  7. Preheat the oven to 375 degrees F.
  8. Prepare the madeleine mold by spraying it liberally with the cooking spray. Pipe or spoon the madeleine batter into the mold and bake until golden brown and puffed in the center, about 4 minutes.
  10. To unmold, knock the madeleine mold against a hard flat surface.
  12. Sprinkle with powdered sugar and repeat with the remaining batter.