Le Divorce took me right back to France.   But it made me feel that I was actually French.  Or, at least learning a lot about the French.  She does such an amazing job of demonstrating the cultural differences between Americans & the French.  Makes me want to pack up and move!

Well, until that happens, I can drink some tea and nosh on a few Madeleines.  They are so simple, so delicious, so light, so amazing.  I want to take a nap on a Madeleine.  It would be heaven!

Jess adapted the receipe from a Laduree book, Laduree: The Sweet Recipes. Just a note, if you’re looking for an amazing gift, this book is it!   It’s so beautiful you almost don’t want to ruin it by opening it too wide.  It comes in a beautiful box, wrapped in tissue paper.  It’s thick, fluffy and gilded.  Ridiculous.


cupcakes 0022 In The Kitchen: Madeleines

cupcakes 0032 In The Kitchen: Madeleines

cupcakes 0042 In The Kitchen: Madeleines

cupcakes 0052 In The Kitchen: Madeleines

Adapted from Laduree: The Sweet Recipes

Makes 24 individual madeleines or 60 mini madeleines.


2 lemons, unwaxed

3/4 cup + 1 tbsp granulated sugar

1 1/3 cup + 1 tbsp cake flour, plus extra flour for moulds

2 tsp baking powder

12 1/2 tbsp unsalted butter, plus extra for moulds

4 eggs

1 2/3 honey


Prepare madeleine dough one day ahead.

1. Using a grater, remove zest from the lemons. In the bowl of a stand mixer, combine sugar with lemon zest. In a separate bowl, sift together flour and baking powder. Gently melt the butter in a separate bowl.

2. Add eggs and honey to the lemon and sugar mixture and whip until pale and frothy. Gently fold in the flour mixture until just combined. Add the melted butter and combine. Refrigerate batter for a minimum of 12 hours in a closed container.

3. The following day, melt 1 1/2 tbsp of butter and using a pastry brush, butter the moulds. Refrigerate for 15 min to allow butter to harden. Lightly dust them with flour, turn upside down and tap out any excess flour. If you do not fill the moulds immediately, return them to the refrigerator.

4. Preheat oven to 390 degrees. Fill moulds 3/4 to the top with batter. Place in the oven and bake: mini madeleines for 5-6 minutes, regular madeleines for 8-10 minutes. When golden, remove from oven and allow to cool slightly before removing from moulds.

Serve madeleines luke warm. If you do not plan on serving them right after baking, allow to cool and store in an airtight container, so they will stay soft and moist. Even if you’re using nonstick moulds, it’s still necessary to butter and flour them.

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