Vanilla and Honey Madeleines
Prep time
Cook time
Total time
Madeleines are delicious little light buttery french cakes, traditionally made in a tin shaped like a scallop shell. They are kind of a cross between a biscuit and a cake. Hard on the outside with a soft light and fluffy sponge center.
Recipe type: Cakes
Serves: 12
  • 100g plain flour
  • 100g caster sugar
  • 100g butter (melted)
  • 1 egg yolk
  • 2 egg whites
  • 1 tbsp clear honey
  • 1 tsp vanilla extract
  • Optional icing sugar for dusting
  1. Preheat oven to 375F/190C
  2. Grease a 12 hole madeleine tin with a small amount of the melted butter and dust lightly with flour.
  3. You can use a small tart tin if you don't have the a madeleine tin.
  4. Combine the flour and sugar in a bowl.
  5. In a separate bowl whisk together the cooled melted butter, egg yolk, honey and vanilla.
  6. Whisk the two egg whites to stiff peaks.
  7. Mix the liquid mixture into the dry ingredients until evenly combined.
  8. Gently fold in the egg whites in two batches using a metal spoon or spatula, making sure all the egg white is incorporated.
  9. Divide the mixture between the prepared moulds. Do not overfill as these will expand, a large teaspoon should be fine.
  10. Bake for 10-12 mins until golden brown.
  11. Leave to cool in the tin for a few minutes and then remove and allow to cool on a wire rack.
  12. Dust with icing sugar before serving.
Recipe by Cluck, Muck & Cook at