Ingredients
Scale
- 100 g unsalted butter (melted)
- 1 medium lemon (zest)
- 80 g granulated sugar
- 1/4 teaspoon salt
- 20 g honey
- 110 g whole eggs (about 2 large eggs)
- 100 g cake flour
- 3.5 g baking powder
- 1 teaspoon lemon juice
- 50 g powdered sugar
- 1/2 Tablespoon lemon juice (for glaze)
- 1/2 teaspoon water (for glaze)
Instructions
- Preheat the oven to 375°F (190°C) and grease a madeleine pan with butter and flour.
- In a medium bowl, whisk together the eggs, sugar, and salt until pale and ribbon-like.
- Whisk in the honey, lemon juice, and zest until combined.
- Sift the cake flour and baking powder over the wet mixture and fold gently until just combined.
- Slowly stream in the melted butter, folding until smooth and glossy.
- Chill the batter in the fridge for 10–20 minutes.
- Spoon or pipe the batter into the prepared madeleine pan and bake at 375°F for 9–11 minutes, then reduce to 350°F and bake an additional 2–3 minutes if needed.
- Turn the madeleines out onto a wire rack to cool slightly.
- For the glaze, whisk together the powdered sugar, lemon juice, and water until smooth. Brush or dip the cooled madeleines into the glaze. Let set for 10 minutes.
Notes
Use room temperature eggs for better incorporation of air. Chill batter for a better hump while baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian