Preparation info

  • Difficulty


  • Makes


Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

Madeleines were a favourite of Proust and good versions can be bought ready made. You will need to invest in a madeleine tray with small indentations to make petit four-sized versions.


  • 100g ( oz/7 tablespoons) unsalted butter, plus extra for greasing
  • 3 egg whites
  • 200g (7 oz/1 cup) caster (granulated) sugar
  • 50g (2 oz/½ cup) plain (all-purpose) flour
  • 50g (2 oz/½ cup) ground almonds
  • 1 tablespoon honey


Heat the butter in a small saucepan until it melts and begins to colour, then set aside to cool.

Whisk the egg whites until stiff. In a separate bowl, mix together the sugar, flour and ground almonds. Fold the dry ingredients into the egg whites and then add the butter and honey.

Melt the extra butter for greasing and brush each indentation of the madeleine pan with it. Fill the indentations with the cake mixture and refrigerate for at least 1 hour.

Heat the oven to 190°C (375°F/Gas 5). Bake the madeleines for 15 minutes. Remove from the oven and leave to stand for 1 to 2 minutes before transferring to a wire rack to cool.