French Madeleines with bump!

Madeleine Pan - here

The origin of the madeleine, the shell-shaped sponge cake eaten as a cookie, is disputed, although most food scholars believe it originated in the Lorraine city of Commercy. It traveled first to the court of Louis XV at Versailles and then on to Paris, gaining converts at each stop. Today, the pâtissiers of Commercy are still considered Frances premier makers of madeleines, and boxes of madeleines de Commercy are sold throughout the country. 

16 madeleines:


2 large eggs (~110g, room temperature)
100g sugar
100g butter (melted)
100g all-purpose flour
5g honey
1/2 tsp vanilla extract
4g baking powder
1/4 lime, zest ( or orange, your call!)


  1. Preheat oven to 420 F
  2. Brush madeleine pan with butter and dust with all-purpose flour; tap any excess.
  3. Melt butter and cool down to ~120F.
  4. Zest lime or orange
  5. Place egg, sugar, honey and vanilla extract in a bowl and beat with a hand whisk.
  6. Sift flour and baking powder , and add to #5. Combine with  a hand whisk. Add #3 and #4 in the mixture., and continue to mix with a hand whisk.
  7. Cover the batter with a plastic film and refrigerate for at least 10 minutes. 
  8. Fill the pan up to 3/4.
  9. Bake at 420 F at the lower 1/3 rack for 3 minutes. Then switch off the oven for 7 minutes. The Madeleine will get the bump on top. Turn the oven to 320F for other 3 minutes.
  10. Remove Madeleine from the oven and cool in the mold for 3 minutes. Push each cake carefully with a silicon spectula and place cakes on the side until completely cool. Don't cool them on a wire rack to avoid its traces on the surface).