Madeleine de Commercy

Name: Madeleine de Commercy
Total time: 60 min
Yield: Serves 24
Cuisine: Lorraine
Ingredients: 200 g (1⅔ cups) all-purpose flour; 180 g (scant 1 cup) sugar; 4 eggs; 180 g (¾ cup + 1 tbsp) melted butter; 1 packet of baking powder (2 tsp); Zest of 1 lemon; 1 tablespoon honey; 1 pinch salt

Classic honey and lemon madeleines

⏱ 60 minServes 24Easy245 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients24 servings

200 g (7 oz)all-purpose flour
180 g (6 oz)sugar
4eggs
180 g (6 oz)melted butter
1 packetbaking powder
1lemon zest
1 tablespoonhoney
1 pinchsalt

200 g (7 oz) all-purpose flour
180 g (6 oz) sugar
4 eggs
180 g (6 oz) melted butter
1 packet baking powder
1 lemon zest
1 tablespoon honey
1 pinch salt

Serves 24. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Digital kitchen scale

Medium bowl

Parchment paper

03 — Method

Whisk the eggs and sugar until pale and doubled in volume.
Add the honey and lemon zest.
Fold in the sifted flour and baking powder.
Pour in the warm melted butter and mix.
Cover and chill for at least 2 hours (the temperature shock creates the hump).
Butter and flour the madeleine pans.
Preheat the oven to 220°C (425°F).
Fill the molds three-quarters full.
Bake at 220°C (425°F) for 4 minutes, then lower to 180°C (350°F) and bake 7 minutes more.
The humps form and the madeleines turn golden.
Unmold immediately and serve warm (or store in an airtight tin).