The madeleine holds a special place in French patisserie and literary history, famously immortalized by Marcel Proust in "Remembrance of Things Past." At Berachairn, we've given this classic shell-shaped cake our own signature twist by incorporating artisanal honey, which adds moisture, subtle complexity, and a beautiful golden hue.
Today, I'm sharing our recipe for honey madeleines, along with the professional techniques we use to achieve that perfect texture and distinctive bump that marks a truly authentic madeleine.
The History of Madeleines
Before we dive into the recipe, let's take a moment to appreciate the rich history of this beloved French pastry.
Madeleines originated in the Lorraine region of northeastern France in the 18th century. According to the most popular legend, they were named after a young maid named Madeleine who served them to Stanisław Leszczyński, the Duke of Lorraine. The duke was so impressed that he named the cakes after her and introduced them to the French court at Versailles, where they quickly became fashionable.
Traditional madeleines are simple butter cakes with a distinctive shell shape that comes from being baked in special molds. They're characterized by a light, sponge-like texture and a subtle lemon flavor.
"She sent for one of those squat, plump little cakes called 'petites madeleines,' which look as though they had been molded in the fluted valve of a scallop shell."
— Marcel Proust, "Remembrance of Things Past"
Why Honey Makes Better Madeleines
At Berachairn, we believe that honey elevates the humble madeleine in several ways:
- Moisture Retention - Honey's hygroscopic properties help madeleines stay fresh and tender longer than those made with sugar alone
- Flavor Complexity - Different honey varieties contribute unique aromatic notes that add depth to the simple cake
- Beautiful Color - Honey promotes even browning, giving madeleines their characteristic golden exterior
- Enhanced Keeping Quality - The natural preservative qualities of honey extend shelf life without artificial additives
For our recipe, we recommend using a light, delicate honey such as acacia or linden. These varieties complement the buttery flavor without overwhelming it, while adding subtle floral notes.
Honey Madeleines Recipe
Ingredients
- 150g unsalted butter, plus extra for greasing
- 2 tablespoons high-quality acacia honey
- 3 large eggs, at room temperature
- 130g granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 150g all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
Special Equipment
- Madeleine molds (metal ones conduct heat better than silicone)
- Pastry brush for greasing molds
- Stand mixer or hand mixer
- Fine-mesh sieve for sifting
- Rubber spatula
- Piping bag (optional but helpful)
Instructions
- Prepare the butter-honey mixture: In a small saucepan, melt the butter over low heat. Add the honey and stir until completely incorporated. Set aside to cool slightly but keep it warm enough to remain liquid.
- Make the batter: In a stand mixer fitted with the whisk attachment (or using a hand mixer), whisk together eggs, sugar, salt, vanilla extract, and lemon zest on medium-high speed for about 5 minutes, until the mixture is pale, thick, and forms ribbons when the whisk is lifted.
- Add dry ingredients: Sift the flour and baking powder directly over the egg mixture. Using a rubber spatula, gently fold until just combined and no dry streaks remain. Be careful not to deflate the air incorporated during whisking.
- Incorporate butter-honey mixture: Take about ¼ cup of the batter and stir it into the warm butter-honey mixture to lighten it. Then gently fold this mixture back into the main batter until fully incorporated. The batter should be smooth and glossy.
- Rest the batter: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This resting period is crucial for developing the characteristic bump and texture.
- Prepare for baking: About 30 minutes before baking, preheat your oven to 375°F (190°C). Thoroughly butter and flour the madeleine molds, tapping out any excess flour.
- Fill the molds: Remove the batter from the refrigerator. Transfer it to a piping bag if you have one, or use two spoons to fill each mold about ¾ full. Do not spread the batter – it will level out during baking.
- Bake: Place the filled molds in the preheated oven and immediately reduce the temperature to 350°F (175°C). Bake for 8-10 minutes, until the edges are golden brown and the centers spring back when lightly touched. The characteristic bump should have formed on top.
- Cool and unmold: Remove from the oven and let cool in the molds for 2 minutes, then gently tap the molds to release the madeleines. If they stick, carefully loosen the edges with a small knife. Transfer to a wire rack to cool completely.
- Optional finishing touch: While still warm, you can dust the madeleines with powdered sugar or brush with a little extra warmed honey thinned with a drop of water for a glossy finish.
Professional Tips for Perfect Madeleines
Achieving the Distinctive Bump
The characteristic bump on top of a madeleine is considered a mark of proper technique. Here's how to ensure you get it:
- Cold Batter, Hot Oven - The temperature contrast between cold batter and hot oven creates thermal shock that helps form the bump
- Don't Skip the Resting Time - The resting period allows the flour to fully hydrate and gluten to relax
- Start with a Hotter Oven - Beginning at a slightly higher temperature (then reducing) helps create the initial rise that forms the bump
Preventing Sticking
There's nothing more frustrating than madeleines that stick to the mold. Here's how to prevent it:
- Use a pastry brush to apply melted butter to every ridge and crevice of the mold
- After buttering, dust with flour and tap out excess (or use a mixture of flour and confectioners' sugar)
- Allow madeleines to cool slightly in the molds before attempting to remove them
- Invest in good-quality metal molds that conduct heat evenly
Storage and Serving
Madeleines are best enjoyed fresh, ideally on the same day they're baked. However:
- Store in an airtight container at room temperature for up to 2 days
- If you need to keep them longer, freeze in an airtight container for up to 1 month
- To refresh day-old madeleines, warm them in a 300°F (150°C) oven for about 5 minutes
Serving Suggestions
At Berachairn, we serve our honey madeleines:
- Still slightly warm, with a dusting of powdered sugar
- Alongside a citrus-infused honey for dipping
- With a cup of herbal tea or coffee
- As part of an afternoon tea service with clotted cream and seasonal preserves
Flavor Variations
Once you've mastered the basic honey madeleine recipe, you might want to experiment with these variations:
Lavender Honey Madeleines
Use lavender honey instead of acacia, and add ½ teaspoon of culinary-grade dried lavender to the sugar before whisking with eggs.
Orange Blossom Honey Madeleines
Substitute orange blossom honey, replace lemon zest with orange zest, and add ¼ teaspoon of orange flower water to the batter.
Honey & Spice Madeleines
Use a darker honey like chestnut or forest honey, and add ¼ teaspoon each of ground cinnamon, ginger, and nutmeg to the dry ingredients.
Honey-Chocolate Swirl Madeleines
Divide the batter in half and add 1 tablespoon of cocoa powder to one portion. Fill the molds with alternating spoonfuls and swirl gently with a toothpick.
A Timeless Treat with a Honey Twist
Madeleines may be centuries old, but at Berachairn we believe our honey variation brings something special to this classic treat. The subtle complexity of artisanal honey enhances the simple flavors while honoring the traditional technique that makes madeleines so beloved.
Whether you're serving them with afternoon tea, offering them as a light dessert, or enjoying them with your morning coffee, these honey madeleines are sure to create their own "Proustian moment" – a sensory experience that lingers in memory long after the last crumb is gone.
If you try this recipe, we'd love to hear about your results! Share your madeleine-making adventures in the comments below, or tag us in your photos on social media.
Comments (5)
Isabelle Martin
July 19, 2023 at 3:45 pmI tried this recipe yesterday and the madeleines were divine! The honey adds such a lovely depth of flavor. I used wildflower honey since that's what I had on hand, and the result was still excellent. Thank you for sharing this wonderful recipe!
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