- 55g Unsalted Butter
- 45g Caster Sugar
- 40g Cake or Top Flour
- 10g Ground Almond
- 1/2 tsp Baking Powder
- Pinch of Salt
- 1 Egg (Medium, about 50–55g)
- 8g Honey
- 1/4 tsp Vanilla Extract
- 1/2 tsp Milk
- Butter, melted
- Melt butter and set aside to cool down.
- Sift together cake flour, ground almond, baking powder, sugar and salt into a mixing bowl.
- In another mixing bowl, whisk together egg, honey, milk and vanilla extract.
- Make a well in the dry ingredients. Add in wet ingredients and whisk together till well combined.
- Add in melted butter in 2 batches. Mix gently with the whisk till well combined.
- Fill a piping bag with the batter. Let rest in fridge for at least 3 hours.
- When batter has rested, grease madeleine pan with melted butter. Preheat oven to 220C.
- Pipe batter into each cavity, filling about 85% full.
- Bake in preheated oven at 220C for 2 mins. Turn down temperature to 190c and bake for 3-4 mins. Turn down temperature again to 170C to bake for further 2-3 mins.
- Madeleines are baked when a skewer inserted in the middle of madeleine comes out clean.
- Let cool on cooling rack.
Take note to not overbake the madeleines; the timing serve as a guide, depending on the size of the madeleines. When you see the edges of the madeleines browning nicely, you can insert a skewer into the middle of 1 madeleine to check if they are done.
This recipe makes 8-12 pcs of madeleines, depending on the size.
You can melt the butter over a bowl of hot water, or in the microwave. Stir through to ensure there is no lump of butter before using.
You can also cut through the sweetness by adding lemon zest (about 1/2 to 1 lemon) after whisking in the melted butter. Use a spatula to fold the lemon zest in.
- Method: Mixing