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White chocolate with edible flowers 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
Cook Time10 minutes
Chilling Time30 minutes
Total Time1 hour
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