Madeleines are a delightful shell shaped French pastry with a delicate texture. These small and sponge like cakes are also known as the perfect tea time treat. There are several recipes with Madeleines. These ones below are classic lemon madeleines dipped in white chocolate and coated with dried edible flowers. This screams spring.

In this recipe, I will guide you through the steps to create a batch that are sure to please your taste buds. From the rich flavours of browned butter to the hint of citrus zest and the indulgence of white chocolate, these madeleines are a true treat for any occasion.

With their light and airy texture, delicate flavours, and charming appearance, these are the perfect tea time Madeleines. From the richness of browned butter to the zesty tang of orange and lemon, every bite of these delightful treats offers a moment of bliss.

How to make Brown Butter Madeleines

Madeleines are not hard to make. In fact I recently made them at an event in less 30 minutes without resting the batter. The taste was still perfect – they were just missing the bump they get. This was because we did not rest the batter. Did it matter – not really. Once you decorate them they look just as good and the sponge is still airy. Here are photos of the ones I made with no resting time.

Start by preheating your oven. Browned butter gives these madeleines a nutty taste. To make brown butter, melt your butter on low heat then simmer gently until it turns a golden-brown colour. Set this aside.

Whisk all eggs, sugars, salt, baking powder , melted butter and zests together. Now pour in your honey and incorporate. Finally add in your flour and whisk again. Let this batter chill for at least 30 minutes.

Place about a tablespoon of batter in each of the shell moulds in your lined madeleine tray.

Bake for 9-11 minutes. Let these cool before dipping them in some white chocolate and decorating with dried flowers.

EQUIPMENT necessary FOR MAKING MADELEINES:

The one must have equipment is the Madeleines tray. This is the only way you can achieve the distinct shell like shaped for these airy sponge cakes.

To get the perfect shell shape I always line my trays with this lining paste. Make a batch and leave it in the fridge. It lasts for ages.

WHY IT IS IMPORTANT TO REST THE BATTER FOR MADELEINES

Time is another element that is considered key to making the madeleines. You need to let the batter rest so the gluten relaxes and the batter rises. This then creates the famous “bump” feature on the madeleines.

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Classic Madeleine Recipe

Light and spongy lemon and brown butter homemade madeleines dipped in white chocolate and garnished with dried flowers

Prep Time20 minutes mins

Cook Time10 minutes mins

Chilling Time30 minutes mins

Total Time1 hour hr

Course: afternoon tea, cakes, Dessert, tea time snacks, tea time treat

Cuisine: French

Keyword: airy madeleines recipes, brown butter madeleines, dried edible flowers, homemade madeleines, recipes with madeleines, spring baking, white chocolate and lemon

Ingredients

• 90 g softened butter
• 2 medium eggs
• 70 g caster sugar
• 15 g demerara sugar
• ¼ tsp salt
• ½ tsp baking powder
• Zest of half an orange
• Zest of half a lemon
• 2 tsp runny honey
• 90 g plain flour
• 100 g white chocolate
• edible flowers

Instructions

• Preheat the oven at 180 degrees Celsius. Line your madeleine tray too, even if it is silicone because you want that distinct shell shape. I use a lining paste. This recipe will require two trays. If you only have one, place the unused batter back in the fridge and repeat the baking stage when it is cool.
• Melt and Brown the Butter: Start by melting the softened butter in a saucepan over low heat. Allow it to simmer gently until it turns a golden-brown colour, emitting a nutty aroma. Set it aside to cool down.
• Whisk the Eggs, Sugars, and Flavours: In a mixing bowl, whisk together the two eggs, caster sugar, and demerara sugar until the mixture becomes smooth and creamy. Add the melted butter, salt, baking powder, orange zest, and lemon zest, whisking again to infuse the batter with the vibrant citrus flavours. Finally, pour in the runny honey and whisk until incorporated.
• Add the Flour and Chill the Batter: Gradually add the plain flour to the mixture, whisking until the batter becomes smooth and combined. Once everything is combined, cover the bowl with cling film and refrigerate the batter for about an hour. This chilling time allows the perfect consistency for your madeleines.
• Fill the Madeleine Molds: When the batter has chilled, place about a tablespoon of mixture in each mould of your lined madeleine baking tray. Try and get an even batter in each one. The moulds should be about two-thirds full to achieve the signature hump of a perfectly baked madeleine.
• Bake: Place your tray in a preheated oven for approximately 9-11 minutes, or until the madeleines turn a beautiful golden colour and spring back when lightly touched.
• Dip in Melted White Chocolate and Decorate: Once the madeleines have cooled, it’s time to add a touch of elegance. Melt the white chocolate and dip the ends of each madeleine into the smooth, velvety goodness. Allow any excess chocolate to drip off before placing the dipped madeleines on a cooling rack. For an extra special touch, consider decorating them with delicate wildflowers or a sprinkle of edible decorations.
• Let the Chocolate Harden: To ensure the white chocolate coating sets properly, refrigerate the madeleines for approximately 30 minutes. This allows the chocolate to harden, creating a luscious shell that complements the tender interior of the madeleines. You can leave it at room temperature – it will just take longer

These Madeleines are easy to make and such an easy dessert to make. Want more spring cake ideas? Try my One Love Tropical Swiss Roll. It is decorated colourful swiss roll and is filled with passion fruit and mangoes.

Neha