Pantry Basics: Classic honey madeleines

Non-melting powdered strawberry sugar dusted honey madeleines. Tomiz sugar from Isetan.

This recipe produces a classic iteration of the madeleine. The madeleines taste of buttery deliciousness and are moist bites that most children will adore. I love that this madeleine recipe is pretty forgiving and can be held in the refrigerator for a few days.

I most frequently add freshly grated lemon zest into ours, but it is also lovely scented with vanilla or even strawberry concentrate. If you prefer something savoury, check out our rosemary-parmesan mini madeleine recipe.

Your pans need to be meticulously brushed with melted butter and dusted with flour. I usually stash the trays in the freezer until I’m ready to portion out the batter and slip them into a pre-heated oven. For these recipe, I used three level No. 100 ice cream scoop portions (aim for the batter to stop just under the rim of the cavity) and only baked what I knew we were likely to consume immediately. You can pipe it if you prefer. I’m just obsessive about equal portion sizes and prefer using a scoop.

Fill the honey madeleine batter until it reaches just under the rim of each cavity.

Watch your madeleines like a hawk as they bake. You don’t want them to burn. Remove from the oven when they’ve achieved nice peaks and the edges have begun to brown. Invert onto a rack to cool. Serve warm.

About Su-Lyn Tan

Su-Lyn is Aun's better half and for many years, the secret Editor behind this blog known to readers simply as S. Su-Lyn is an obsessive cook and critical eater whose two favourite pastimes are spending time with her three kids and spending time in the kitchen. She looks forward to combining the two in the years to come.