Mini madeleine recipe | Taste of France®
Dominique Ansel’s madeleines are served to order at his London bakery because they’re only soft for a few glorious minutes. Here is how to make your own.
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Cooking tools:
- Madeleine pan
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Piping bag
- Non-stick cooking oil spray
- Oven
- Kitchen scale
- Sifter
- Measuring spoon
- Grater
- Pastry brush
- Cooling rack
Ingredients
- 95g granulated sugar
- 15g raw sugar
- 10g honey
- 2g salt
- 120g all purpose flour
- 4g baking powder
- 140g whole eggs
- 100g butter
- Zest of 1 whole lemon
- Powdered sugar (for serving)
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