Easier than you’ll think!
This madeleines recipe was part of one of my Tuesday Bake Along last week, and it was such a success! Have you ever watched one of them on my Instagram? I have been sharing a step by step recipe on my stories, every Tuesday for about a year now – and rarely missed a week! Usually I keep the recipe available for a week, and then, on to the next one! But that makes a lot of disappointed followers, so I share my favourites on the blog too, allowing many more of you to make it at home.
First important thing you need in order to bake madeleines, is of course, the madeleines moulds. I have the tradition size one, but also some mini madeleines moulds! You can easily buy them online Here or in any baking shops. I believe it is a great investment, especially if you have kids! Once you have made them once, you’ll never fail to love them!
The secret to having the bump, is simply to be a little patient. You’ll need to keep the batter in the fridge until it is fully cold, as the chock in temperature is what allows that super growth on the top of the madeleines.
I used to love my madeleines totally covered with Nutella … Oppsy really not great for diet! But as kids, we would run and run and run, so that didn’t really matter 🙂 As an adult, I prefer more subtle flavours like matcha and vanilla, which won’t need additional spread on top.
Madeleines are soft, sweet and perfect with a cup of tea. I keep them in a air tight jar in my kitchen, in order to keep the moisture in, and they can last for up to a week.
Hi Manon, there is no raising agent in the recipe, does the rise come from the whipping of the eggs at the start?
sorry, I have now reread and can see there is baking powder.
Hey lovely! There is 5g of baking powder 🙂
It does not mention when to add the honey in the recipe, or specify how high to fill the tins, which would be helpful!
Also, I made these and the ridges didn’t show up 🙁 I was really excited to share them with you but they looked an awful mess! Delicious though! I would make these 100x every single weekend if I could.
Oops the honey just needs adding at any point 🙂 The dough is quite hard, so you’ll need to use two spoons to add it to the tin. I’ll add some extra details, but mine work like a dream so I am not sure whether your oven is a bit funny? xx
I think it was our fault! We overfilled the tins quite a bit which likely caused issue with the ridges and overall appearance.
Will definitely try again and tag you in the result – they are so delicious!
These look lovely and I’d really like to make them but I can’t see the ingredients/method. Is there something I need to click on? 🙂