Butter mixture

  • 115g (1 stick) unsalted butter
  • 15g dark brown sugar
  • 15g honey


  • 100g granulated sugar
  • 120g ap flour
  • 3g (1/2 tsp) kosher salt
  • 4g (1 tsp) baking powder


  • 150g (3) large eggs, room temp
  • 1 lemon’s zest
  • room temp butter for the mold


Make the batter

  • melt the butter and sugar in a small sauce pan
  • whisk together the dry ingredients in a medium mixing bowl
  • whisk the eggs into the dry ingredients to make a paste
  • whisk in butter mixture
  • pour into an uncut piping bag (no tip), and scrape bowl with a spatula
  • store the piping bag in the fridge for at least an hour, and up to 3 days

Bake Madeleines

  • preheat oven to 375°F with an upside down sheet tray
  • smear soft butter into molds you’re using
  • optionally also dust with flour
  • pipe batter into the molds ~90% full
  • bake at 375°F for 7 minutes, then rotate the tray and bake until done, about 7 more minutes
  • unmold right away onto a wire rack
  • apply lemon glaze to the shell side
  • serve while warm



For 8 madeleines, make the lemon glaze with 1/2 cup powdered sugar