How easy is to make FRENCH MADELEINES

Discover how to make authentic French Madeleines with this easy, step-by-step recipe! These classic shell-shaped sponge cakes are light, buttery, and perfect for tea time or dessert.
Whether you're a beginner baker or a seasoned pro, you'll love the simplicity and flavor of homemade Madeleines. In this video, we share tips on how to get the signature hump, the best ingredients to use, and how to store them for freshness.
Learn how to bake traditional French pastries in your own kitchen. Don’t forget to like, comment, and subscribe for more French dessert recipes and baking tutorials!

VIDEO CHAPTERS
0:12 BATTER PREPARATION
1:03 BAKING

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MADELEINES INGREDIENTS
100 g lightly beaten egg (about 2 eggs)
115 g sugar
15 g honey
80 ml milk (warmed to 20 C)
180 flour, plus extra for dusting
6 g baking powder
250 g butter, melted, plus extra for greasing
1 tsp vanilla extract
Finely grated zest of ⅓ lemon

MADELEINES METHOD
Preheat the oven to 190°C.
1. Whisk the egg, sugar, and honey together.
2. Add the warm milk and then sift in the flout with the baking powder. Whisk until combined and then mix in the melted butter and vanilla.
3. Whisk in the lemon zest and then chill for 1 ½ hour. The batter needs to be chilled before being piped into the pan. This gives time to absorb moisture and the batter to thicken, so the baked madeleines have their distinctive bump.
4. Grease the madeleine pan with butter and dust lightly with flour.
5. Spoon the batter into the pastry bag and pipe into the madeleine pan, filling each cavity two-thirds full.
6. Bake for 10-15 minutes. Unmold as soon as they come out of the oven and cover in plastic wrap.

CHEFS NOTES
1. The batter needs to be chilled before being piped into the pan. This gives time to absorb moisture and the batter to thicken, so the baked madeleines have their distinctive bump.
2. Instead of chilling, you can pipe the batter into the pan and freeze it briefly just firm. This also helps the madeleines rise and develop a better bump.
3. Storage - Up to 1 week in a dry place, well covered in plastic wrap, or 3 months in the freezer.

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