Manuka honey & lemon madeleines

9 servings
15 min
8 min
Very Easy


Number of serving: 9
3 large eggs, at room temperature

130 g Manuka honey

pinch of salt

1 1/4 cup (175 g) flour

1/2 teaspoon baking powder

zest of one lemon

120 g unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds


  • Pre heat oven 200C. Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.
  • Whisk eggs, honey and salt for 5 minutes until frothy and thickened. Spoon the flour and baking powder into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter.
  • Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while folding to incorporate the butter. Fold just until all the butter is incorporated.
  • Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.).
  • Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4?s (you'll have to eyeball it, but it?s not brain-surgery so don?t worry if you're not exact.) Do not spread it.
  • Bake for 8 minutes or until the cakes just feel set. Avoid over baking them. Remove from the oven and tilt the madeleines out onto a cooling rack.


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