Mini Madeleines


Preparation info

  • Yield


    mini madeleines
    • Difficulty


    • Ready in

      15 min

Appears in

The Secret Recipes

The Secret Recipes

By Dominique Ansel

Published 2014

  • About

I love making this recipe . . . because it takes only 5 minutes to bake (faster than boiling water), and even faster to eat!


Unsalted butter (84% butterfat) 8 tablespoons 115 grams
Dark brown sugar 1 tablespoon 15 grams
Honey 2 teaspoons 15 grams
Granulated sugar ½ cup 100 grams
Kosher salt ½ teaspoon 1 gram
Plain flour, sifted 1 cup 120 grams
Baking powder ½ teaspoon 4 grams
Whole eggs (large), at room temperature 3 each 3 each (150 grams)
Grated lemon zest ½ lemon ½ lemon
Grated orange zest ½ orange ½ orange
Cooking oil spray as needed as needed
Icing sugar (for serving) as needed as needed


    One Day Before Make Batter

    1. Melt the butter, brown sugar and honey in a medium saucepan over low heat. Stir gently with a heatproof spatula to ensure that nothing burns. Keep the mixture warm over very low heat, or reheat if necessary.*
    2. Combine the granulated sugar, salt, flour and baking powder in a large bowl and mix well with a whisk. Form a well in the centre of the dry ingredients and add the eggs one by one, whisking to incorporate each before adding the next.±
    3. When the eggs are fully incorporated and the batter is smooth, slowly whisk in the butter mixture. Whisk in the lemon and orange zests. The batter will still be runny and similar in consistency to cake batter. Cover with plastic wrap pressed directly onto the surface of the batter, to prevent a skin from forming. Refrigerate overnight to rest.

    The Day of Pipe, Bake, and Serve

    1. Place a rack in the centre of the oven and preheat the oven to 375°F (190°C) for conventional or 350°F (175°C) for convection.§
    2. Using a rubber spatula, place 2 large scoops of batter in a piping bag so that it is one-third full. Push the batter down toward the tip of the bag.
    3. Cut an opening about ½ inch (1.25 cm) straight across the tip of the bag.
    4. Hold the cooking oil spray about 4 inches (10 cm) away from a nonstick mini madeleine tray and spray evenly in all the cavities.
    5. Holding the piping bag at a 90-degree angle about ½ inch (1.25 cm) above the tray, pipe the madeleine batter into the cavities so that it fills each about three-quarters of the way to the top.
    6. Bake the madeleines for 2 to 2½ minutes on the centre rack. When you see the batter puff up in the centre, rotate the tray 180 degrees. Bake for 2 to 2½ minutes more, until the sides of the madeleines are golden blond and the centre has set.
    7. Unmould immediately. Bang the corner or sides of the madeleine tray against your work surface so that the fresh madeleines drop out.**