Honey Madeleines

Don’t these pictures below look amazing? According to madeleine-connoisseurs, boulangerie-pâtisserie Poujauran makes the most delicious madeleines in Paris. Having never tasted a real Poujauran madeleine, I don’t know if this is true or not. What I do know, is that my home-made version of their Madeleines au Miel (honey madeleines) are fantastic! It does make sense, adding sweet honey to madeleine batter. Along with pure vanilla extract and lemon zest, it is sure to make the most amazing tasting madeleines! Rating: 4 out of 5.


Photos by Roboppy.

Madeleines au Miel: adapted from Boulangerie-Pâtisserie Poujauran, Paris Sweets - Dorie Greenspan

- ¾ cup all-purpose flour (105g)
- ½ teaspoon double-acting baking powder
- 2 large eggs, at room temperature
- ⅓ cup sugar (65g)
- grated zest of ½ lemon
- 1 tablespoon honey
- 2 teaspoons pure vanilla extract
- 5 tablespoons unsalted butter, melted and cooled (70g, 2½ oz)

- Sift together the flour and baking powder and keep close at hand. Working with a mixer fitted with the whisk attachment, beat the eggs and sugar together on medium-high speed until they thicken and lighten in color, about 2 to 4 minutes. Beat in the lemon zest, honey and vanilla. Switch to a large rubber spatula and gently fold in the dry ingredients, followed by the melted butter. Cover the batter with plastic wrap, pressing it against the surface to create an airtight seal, and chill for at least 3 hours, preferably longer.
- Center a rack in the oven and preheat the oven to 400 degrees. If your madeleine pan is not nonstick, generously butter it, dust the insides with flour, and tap out the excess. If the pan is nonstick, yo still might want to give it an insurance coating of butter and flour. If it is silicone, do nothing. No matter what pan you have, place it on a baking sheet for easy transportability.
- Divide the batter among the molds, filling them almost to the top. Don’t worry about smoothing the batter, it will even out as it bakes.
- Bake large madeleines for 11 to 13 minutes, small ones for 8 to 10 minutes, or until the cookies are puffed and golden and spring back when touched. Pull the pan from the oven and remove the cookies by either tapping the pan against the counter (the madeleines should drop out) or gently running a butter knife around the edges of the cookies. Allow the madeleines to cool on a cooling rack. They can be served ever so slightly warm or at room temperature.

Madeleines au Miel.

Honey Madeleines

Drizzled with honey.

Honey Madeleines


I can't wait to try this recipe! I recently found a perfectly good Madeleine pan at my Goodwill Store and was so excited because I have been wanting to make these.
Parisbreakfasts said…
Too YUMMY looking for words!
Thanks goodness I don't bake.
I will try one of these at Secco next trip though-you have tempted me1
These look absolutely delicious! I've never eaten them with drizzled honey. Can you believe I purchased a madeleine pan some time ago and have yet to use it? This is the perfect recipe to try!
Wishing you a lovely weekend!
xoxo, B
Danielle said…
Are madelines hard or soft? It's hard to tell because i've never made them before
Paris Pastry said…
@Danielle: Soft. Like a sponge cake.
Chele said…
Fantastic looking madeleines - I made a batch this morning myself
Anonymous said…
i need to find a pan for these gorgeous things. x mm
Lilacandgrey said…
I could just eat the photos and be happy!
Becca said…
those look really good, but i've never had a madeleine before! :O but i really do want to try one
Anonymous said…
I NEED to live in Paris! xo
Ardna said…
oh, i really HAVE to buy madeleines pan asap! yours are so cute ;)
Lucie said…
Adding honey really changes everything in a madeleine--Ladurée's version has some as well! These look delicious!
highheeledlife said…
Your photos are amazing ... Your Madeleines and that honey ... Oh La La !!!! must make note to invest in some madeleine pans... XO HHL
Anonymous said…
Great blog you have here. I love Dorrie's recipes, too.
apparentlyjessy said…
I think your Madeleines look more perfect! And soft honey goodness, I wish I had one with a glass of milk now!
Been really loving the flavor of honey lately. These look very yummy, Danielle :).
ok you have got to tell me just what madeleines are and how they taste exactly, because i have been denying them my attention for months now. i figured they were some tasteless shortbread cookie. can you name something they taste like? i should just try the darn things already! lol

Paris Pastry said…
@La Lola: Like a bite-sized sponge cake. They're actually quite good if you buy them from a decent bakery, but store-bought ones can taste yuck! Next time you visit Paris, I'll take you out to try the best ones in the city.
Eliana said…
You can't go wrong with honey, lemon zest and vanilla :) They look amazing.
I have been looking for an excuse to buy a nice madeleines pan :) I think I found a reason! Would this be good with almond extract too?

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