Instructions
Prepare the Batter
- Melt butter: Melt butter in advance and let cool slightly to 40–50°C (104–122°F). Not too hot or it will cook the eggs!
- Preheat oven: Preheat oven to 200°C (392°F). This high initial temperature helps create the signature "bump."
- Mix wet ingredients: In a bowl, whisk together eggs, milk, honey, sugar, and salt until well combined and slightly frothy.
- Sift dry ingredients: Sift cake flour, cocoa powder, and baking powder together. This ensures no lumps and a tender crumb.
- Combine: Add sifted dry ingredients to egg mixture and mix until just combined. Don't overmix or madeleines will be tough.
- Add melted butter: Fold in the cooled melted butter until fully incorporated and batter is smooth and glossy.
- Rest the batter: Cover and refrigerate batter for at least 30 minutes (or up to overnight). This rest period helps develop the signature bump and improves texture.
Bake the Madeleines
- Prepare pan: Generously butter and flour (or cocoa powder) the madeleine pan, making sure to get into all the ridges of the shell shapes.
- Fill molds: Fill each madeleine mold about ¾ full with batter. You can use a piping bag or spoon for this.
- Bake: Immediately place in preheated 200°C (392°F) oven. After placing in oven, reduce temperature to 180°C (356°F). Bake for 8-10 minutes until edges are golden and centers spring back when lightly touched.
- Cool: Remove from oven and immediately tap pan on counter to release madeleines. Let cool on wire rack with shell-side up to preserve the bump.
Coating & Filling Variations
Choose one variation below, or make a batch of each!
Variation A: Chocolate Coating
- Heat cream: Heat heavy cream until just simmering (don't boil).
- Make ganache: Place chopped dark chocolate in bowl and pour hot cream over it. Let sit for 1 minute, then stir until completely smooth and glossy.
- Dip madeleines: Once madeleines are completely cool, dip the shell side (the bumpy side) into ganache. Place on parchment to set.
Variation B: Pistachio Filling with White Chocolate
- Make pistachio filling: Mix together pistachio paste, softened butter, and powdered sugar until smooth and creamy.
- Fill madeleines: Once madeleines are cool, spread or pipe pistachio filling on the flat side of half the madeleines. Top with remaining madeleines to create sandwiches.
- Prepare white chocolate: Melt white chocolate. If using green food coloring, add a tiny drop to the melted chocolate and stir until desired shade is reached.
- Dip: Dip half of each madeleine sandwich into the white chocolate. Place on parchment to set.
Variation C: White Chocolate & Toasted Almond
- Toast almonds: Toast sliced almonds in a dry pan over medium heat until golden and fragrant. Let cool, then chop finely.
- Melt chocolate: Melt white chocolate until smooth.
- Dip and coat: Dip the shell side of each cooled madeleine into melted white chocolate. Immediately sprinkle with chopped toasted almonds. Place on parchment to set.
Variation D: Lemon Icing
- Make icing: In a bowl, whisk together powdered sugar, lemon juice (start with 2 tablespoons), and lemon zest until smooth. The icing should be thick but pourable—add more lemon juice if needed.
- Ice madeleines: Dip the shell side of each cooled madeleine into the lemon icing, letting excess drip off. Place on parchment or wire rack to set.
- Garnish: Optional: sprinkle with extra lemon zest while icing is still wet.
Lior's Tips
- The bump is everything: That signature "bosse" (bump) on the back comes from resting the batter cold and baking at high heat initially.
- Don't skip the rest: Resting the batter in the fridge is crucial for proper texture and the iconic bump.
- Temperature precision: Make sure your oven is fully preheated to 200°C before baking.
- Work quickly: Once you fill the molds, get them in the oven immediately to maintain the temperature shock that creates the bump.
- Butter matters: Use high-quality butter—you'll taste the difference in these delicate cakes.
- Best fresh: Madeleines are at their absolute best within a few hours of baking. The texture changes as they sit.
- Mix and match: Make a plain batch and divide into portions to try all four variations. Great for parties!
- Natural green coloring: For pistachio version, use matcha powder or spirulina for natural green color instead of artificial dye.
- White chocolate tips: Don't overheat white chocolate—it burns easily. Melt gently over low heat or in short microwave bursts.
- Scale recommended: A kitchen scale ensures the precise ratios needed for perfect madeleines.
