Dainty shell-shaped sponge cakes with a golden hump, tender crumb scented with lemon zest and brown butter — Proust's most famous mouthful.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Brown the butter in a saucepan until nutty and amber. Cool slightly.
-
2
Whisk eggs and sugar until thick and pale, about 3 min.
-
3
Fold in flour, baking powder, salt, and lemon zest gently. Stir in brown butter and honey.
-
4
Cover batter and refrigerate at least 1 hour (overnight is best for the signature hump).
-
5
Butter and flour a madeleine pan generously. Spoon batter into each shell mould (about 1 tbsp each).
-
6
Bake at 220°C (425°F) for 10-12 min until golden with a pronounced hump. Unmould immediately, dust with powdered sugar.
Did You Know?
Marcel Proust's entire seven-volume novel In Search of Lost Time is triggered by the taste of a madeleine dipped in linden-blossom tea.
Chef's Notes
Equipment Tips
- madeleine pan
- mixing bowl
- whisk
- saucepan
Garnishing
powdered sugar, lemon zest
Accompaniments
tea, espresso
The Story Behind Madeleines
Madeleines are said to have been created in the 18th century in Commercy, Lorraine, either by a servant named Madeleine or for the court of Stanisław Leszczyński. They became one of France's most iconic small cakes, immortalised by Proust in 1913.
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