Honey Madeleines

I used to dislike madeleines (I'm not a fan with fluffy and dry baked desserts), but then I found a shop that sold moist and dense madeleines. Ever since then I've loved them. This recipe aims at recreating that store's taste. This is a recipe that I love and treasure.Mix thoroughly so that it becomes smooth and doesn't form lumps. The baking time varies depending on the mold and the oven, so adjust accordingly. I changed the type of mold and oven that I used so I've greatly adjusted the temperature. Recipe by Yukiline

I wanted to use honey and condensed milk to make a dessert. This time I tried madeleines, which I love. The result was amazingly fluffy! I am not sure if the fluffiness comes from the condensed milk and honey, but I like the texture. After they're cooled, they became super moist. Do have a try.Combine the ingredients carefully and with patience. If you're able to obtain a glossy batter, you'll have delicious madeleines without fail. The batter might look runny first, but by letting the batter rest, it will thicken. For 15 - 20 madeleine molds. Recipe by masa*mizu

Madeleines cost 100-200 yen each. But if you make them at home, not only are they additive-free, but they're also cheap. I wanted to eat a lot, because I'm a glutton! Buy cute wrapping packaging at 100 yen (dollar) stores, wrap the the madeleine to give as gifts or sell at bake sales!-Don't overmix the batter!-Because it's possible to scorch the sugar (if the egg and sugar lump together), make sure to beat the eggs before mixing in. Also, don't leave the ingredients after you've combined them. Make sure mix right away.-[Matcha madeleines] Use matcha (10 grams, 5% of the cake flour).-[Cocoa madeleines] Add 2 tablespoons (12 grams) of cocoa powder (replacing a portion of the cake flour) and bake the madeleine as usual.-[Chocolate madeleines] Use 110 grams of butter and 90 grams of chocolate and bake the madeleines as usual (melt the butter in a double boiler, and melt the chocolate shavings). Recipe by Kerii dooruko

It's an easy and simple butter cake that is great for picnics.- They are actually tastier after sitting in a plastic bag overnight than right after they are baked.- You can add cocoa powder to make a chocolate version.- If you want to make an Earl Grey tea version, omit the vanilla extract and add 1 teaspoon of ground Earl Grey tea leaves. Recipe by OZCOOKING

I bought honey for my health. It's nothing special, but added some honey into basic Madeleine recipe. Recipe by VNchuzumu

When I read Proust for the first time, in my teenage years, I fell in love with the story behind his madeleines. In "Du côté de chez Swann", while drinking tea and eating a madeleine, the smell brings him back to his younger years at his aunt's home. So, my mother gave me a madeleine recipe, and I started baking them. It's been around 15 years that I make madeleines, and it became my favorite dessert, as well as my specialty.

I improved my previous madeleine recipe by adding the winter flavor "apple" and increasing the amount.For those who like the crispy crunch of apples, reduce the microwave time at Step 1. Those who like their madeleines to have a strong flavor should add more butter, and those who want to make it healthier should skip the butter and heavy cream and use margarine instead.The baking time and temperature may varies on your oven, so keep an eye on the madeleines as they bake. Recipe by Tomo55

I finally came up this recipe after trying and making changes to many recipes. I wanted to post it here before I forgot!You can skip Step 3, but resting the batter make the madeleines tastier. The cooking time varies depending on the oven and the size of the muffin cups. So please adjust as needed.If you want to make the chocolate version, use 45 g of flour and 5 g of cocoa powder! Recipe by Chikayan

MY FUSION VERSIONINSPIRED BY GORDAN RAMSAY bbc good food magazineLOVING IT

These are standard madeleines.The outside is crisp, while the inside is moist.There aren't really any difficult steps.Be particular about the ingredients to make rich madeleines.If you use cultured butter, they'll taste even better.If you're making them in the shape of sticks, bake for 20 minutes at 180°C. For 15 cakes. Recipe by Eiyoushino recipe

I finally came up with this recipe after making many different kinds of madeleines.Resting the batter and letting it sit overnight make them tastier.Please adjust the oven temperature and baking time according to your oven. Recipe by Mamyuchoko

This is a secret recipe taught to me by my mom!Please whip well using a whisk (the thickness of the batter should be that it forms thick ribbons!). Do not fill the cup too much since it will pour over while baking. For 8 x 5 cm [3.1 x 2.0 in] diameter cups. Recipe by Campanella

I have been trying to master basic sweet recipes. This is one that came to mind.In Step 5, you can let the batter rest in the refrigerator overnight. The final result will be a lot better. Recipe by ROCKANA

I decided to make madeleines with a chocolate bar. If the recipe amount of the walnuts and chocolate are both 50 g, I wanted to make the recipe amount of everything except the baking powder, milk, and rum 50 g as well, but I ended with this recipe since it is too sweet with 50 g of granulated sugar and chocolate bar. It might be ok to have 50 g of granulated sugar, depending on your preference.Please handle with care when you take the madeleines out of the mold, since they are very moist. I used 6 shell molds, and 5 muffin molds (filled about 1 cm high). Recipe by caramel-cookie

You can make these easy madeleines whenever you want.This is so easy, I don't have any hints.If you add some vanilla essence, they'll become fragrant. Recipe by Eiyoushino recipe

I like to use strong bread flour for baking, so I used it for making madeleines, too. By using almond flour and cultured butter, I succeeded in making rich and dense madeleines.Be patient. This is key to this recipe. Making the batter it is easy; you just mix the ingredients. By adding strong bread flour, you can make them very smooth, moist, and spongy. Cultured butter adds good flavour, too. This recipe goes easy on the sugar, so add more if you like. For 10 x 6 cm [3.9 x 2.4 in] moulds. Recipe by Chizuri-nu

I was going to visit my friend, so I wanted to bring along a gift.Just mix it up with a whisk. If you won't have time to let the batter rest in the fridge, begin preheating the oven before you start mixing the ingredients. Recipe by nokko.t

This is a rice flour version of Madeleines.There are no difficult steps. Recipe by Eiyoushino recipe

This is the recipe I have used for a long time.I changed the quantity for making madeleines more easily.If you double the recipe and bake the half the next day, you'll have the same result.If you bake the madeleines in a hot water bath, they will be very moist. Recipe by ko-ko

I created this recipe for a seminar for preschooler mothers.If eggs are cold, they will not beat well, so leave at room temperature before use. If you don't beat the eggs enough, the cakes will not rise. On the other hand, if you over-beat the eggs, the cakes will shrink!Also, be careful not to knead the batter when you combine with flour as the madeleines will become too dense.Please adjust the baking time and oven temperature depending on your own oven. Recipe by handmadecafe

I thought up a super easy dessert using carrot paste.After cooling, store in a plastic bag to retain the moisture. Recipe by Staff Takako

I had some nice lemons and after squeezing out the juice, I didn't want to waste the zest.Do not to whisk the eggs too much. When mixing in the butter, it's best not to mix in circular motions, but rather to fold it in. I used Earl Grey tea, but you can use whichever type you like. Recipe by Nntan

I just made this with a ratio of ingredients I thought might work - and it was a big success! The cakes are moist and really delicious.Madeleine molds are small, so they bake quickly and the color of the cherry blossom is retained. If you let the batter rest for a long time in the refrigerator, it will become "finely textured and moist" and delicious. If possible, it's best to use unsalted butter for making desserts. For eleven 6 cm [2.4 in] diameter madeleines. Recipe by Asamato

This is my mother's easy madeleine recipe.Since you only need a few tools, it's not so difficult to make. If you knead the batter too much at the end, it becomes sticky, so be careful. Work gently. When you use salted margarine, it will taste more like country-style madeleines... For 10 in a madeleine pan. Recipe by Dark78

My children ask me to make madeleines very often. I use the same recipe every time, but I thought they might get bored with the same taste, so I wanted change it. I was given vanilla pods, so I decided to use a whole pod in one batch. It was so good!This is an easy recipe. The baking time differs according to your oven, so adjust if necessary. By using a whole vanilla pod, you can enjoy vanilla's rich aroma. For 18-19 cookies. Recipe by Lesser Panda

I came up with this while I was testing various recipes.Bake these in different molds using the same batter. They're delicious with chocolate chips or raisins placed on top before baking. When you have guests over, make the madeleines in different molds with different toppings and make it look like you're serving a variety of cakes! Recipe by Eriko

I'd wanted to buy a heart-shaped mould for ages, and at last I bought it! I didn't know how much of each ingredient I would need, so I tried baking madeleines with 1 egg. They were small, so I ended up with a lot.If you use normal shell moulds, you'll get around 8 cakes. I didn't coat the mould with flour because I was using a silicon one, but if necessary, add flour after coating it with butter. If you don't have black tea powder, blend some tea leaves instead. The baking time in the recipe is for 12 mini heart-shaped cakes. If you are using a shell mould, bake for 15 minutes. For 18 mini heart cookies. Recipe by Yossy

My son asked me to make madeleines.It's really easy to make authentic (or at least I think they are authentic!) madeleines.Only fill the aluminum cups 2/3s full with batter, otherwise they will overflow in the oven. Recipe by keikana

I wondered what madeleines would look like with a pattern on them so gave it a try. I always have fun seeing people's reactions to it!As long as it's not too complicated, I think you can draw any design. I also loved how French restaurants put sauce on plates in this pattern so I went with this. Whenever people see the finished product they always ask, "How did you do this??". Even if they don't turn out perfect, they're still cute. I'd love to see your design ideas too. Recipe by Sachimura

I made these "belly button shaped madeleines" by coincidence, so I uploaded the recipe. I tried baking them several times to adjust the sweetness and tenderness to my taste. You can reduce the sugar a little bit, but if you reduce it too much you'll end up with tough madeleines.-When resting the batter and warming the baking tray beforehand, you'll have puffy madeleines with "belly buttons." However, if you rest the batter in the refrigerator, you'll get "shy" belly buttons. The madeleines didn't puff up that much either.-Our electric oven seems to heat correctly if I set the temperature a bit lower. If you have a gas oven, you may need to preheat at 190 °C. If the madeleines are browning too fast, try lowering the heat while baking. Recipe by Raby