Les Madeleines de Commercy au Miel

Honey Madeleines

Preparation info

  • Makes about


    Medium Madeleines
    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Madeleines come in a palette of flavors, ranging from traditional lemon zest to orange flower water, familiar vanilla, fashionable green tea, and, my favorite, honey. I have even come across savory herb or cheese versions. The sign of a fine madeleine is a little hump, created by leaving the batter to chill and stiffen for at least two hours, and by baking in a hot oven. The batter has a tendency to stick to the traditional shell-shaped metal molds, so they should be buttered twice. The cak