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    Mini Madeleines

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From Todd Madeleines will always have a special place in my heart. While working in the restaurant industry, my close friend Antoine and I would regain our afternoon sanity through a daily ritual during which we would pause and savor an espresso and a madeleine. The elegant simplicity of the madeleine and espresso combined with a dear friendship was always a life moment to bask in. The browned butter is a classic addition and imparts a wonderful nutty flavor to these delicate cookies. And finishing the madeleines with bright, floral Meyer lemon icing makes these irresistible to me.

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For the Madeleines

  • ½ cup (1 stick / 113g) unsalted butter
  • 1 tablespoon honey
  • 1 cup (125g) flour
  • ½ teaspoon baking powder
  • Finely grated zest of 1 Meyer lemon
  • 2 eggs
  • cup (75g) confectioners’ sugar
  • 1 tablespoon brown sugar
  • Heavy pinch of kosher or sea salt
  • Melted butter, for brushing the molds
  • Flour, for dusting the molds

For the Meyer Lemon Icing

  • ½ tablespoon finely grated Meyer lemon zest
  • ¼ cup (60ml) fresh Meyer lemon juice
  • teaspoon kosher or sea salt
  • 3 tablespoons unsalted butter, melted
  • 2 ½ cups (300g) confectioners’ sugar



  1. Make the madeleines: In a saucepan, melt the butter over medium heat. The butter will foam up initially but then settle down. Continue cooking, swirling the pan occasionally, until the solids begin to separate and brown and the liquids turn a light brown color. The browned butter should have a nutty, toasty aroma. Remove the pan from the heat.
  2. Stir the honey into the browned butter. Set aside and allow to cool a bit.
  3. In a bowl, whisk together the flour, baking powder, and Meyer lemon zest for 20 seconds and then set aside.
  4. In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, confectioners’ sugar, brown sugar, and salt together until pale yellow and at least doubled in volume. The batter should fall in ribbons from the whisk. (You can do this step by hand, but it takes a bit of whisking and is more comfortable to do with a mixer.)
  5. Gently fold the flour mixture into the batter with a rubber spatula. Some flour streaks will still remain. Do not overmix.
  6. Pour the cooled brown butter along the edge of the bowl so it gently pools on top of the batter. Gently fold it into the batter, trying to maintain the batter’s volume as much as possible. Cover and refrigerate for 1 hour.
  7. Preheat the oven to 425° F (220°C). Brush a mini-madeleine mold with melted butter, and then dust with flour. Tap out the excess flour.
  8. Carefully pour the batter into a pastry bag fitted with a 4pt or 6pt tip (depending on your madeleine pan). (Alternatively, put the batter in a gallon-size zip-top bag and cut the tip off one corner.) Try to keep from overhandling and deflating the batter. Pipe batter into each cavity of the mold, filling each about 85 percent full (the batter will expand during baking, so don’t worry about pressing it to the edges).
  9. Place in the oven on the middle rack, and bake for no more than 5 minutes. (If you are using a regular-size madeleine pan, bake for no more than 10 minutes.) Be careful not to overbake the madeleines or they will dry out. Immediately remove the madeleines from the molds and place them on a wire rack.
  10. Make the icing: In the clean bowl of a stand mixer fitted with the whisk attachment, whisk together the icing ingredients until smooth.
  11. Dip the madeleines halfway into the icing, tap off any excess icing, then place them back on a wire rack until the icing cools. The madeleines are best served the same day.