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Madeleines Honey recipe

I have worked on a recipe to add the delicate flavour of Fairhaven honey in my Madeleines.
Lovely Madeleines with a delicate and sweet flavor of honey. They are delightful mouth watering. They are soft, light and fluffy in texture.

Fairhaven Farm offers raw honey, pure, unpasteurized. You can visit Fairhaven Farm Hillsburgh – Ontario fairhavenfarm.ca/  

We can find them at the Mississauga Flea Market, and at the Milton Public Market.

They do small batch bottling so that they bottle honey from each location separately to preserve the unique flavours. They believe that blending honey from different areas makes it taste bland. I’m so glad that I met the owner !

Madeleine Honey recipe

Madeleine Honey recipe


  • 100g butter, melted and cooled slightly
  • 3 eggs
  • 50g sugar
  • 50g (3 tablespoons) honey Fairhaven Farm
  • 125g all-purpose flour
  • 5g (1 teaspoon) baking powder

In order to give the specific shape to the madeleines, use a shell mold. *

  • 1. Melt the butter, let cool down.
  • 2. Whisk together : eggs + sugar + honey
  • 3. Fold flour and baking powder gently into the mixture, and stir.
  • 4. Pour the butter, and stir gently.
  • 5. Let rest the mass at least 2 hours or a night. 2 hours later or the next day
  • 6. Preheat the oven to 400°F (200°C )
  • 7. Brush the madeleine tinned pan with soft butter, dust with flour, tapping out excess.
  • 8. Transfer the mix in a ziploc bag if you don’t have a piping bag (pastry bag). And squirt batter into the cavities of the madeleine mold, filling them 2/3 full.
  • 9. Bake 3-4 minutes at  400°F (200°C ) until the outside of the madeleine becomes firm and in the middle you will see a little hole still soft.
  • 10. Continue the baking 350°F(180°C )- 5-6 minutes. The bump should appear after few minutzes.

Madeleines are done when there is coloration on the outside edges are browned slightly, and spring back when pressed slightly.

Let them rest on a tray, cover them with honey, they become shiny and offer such a nice touch.

Find below the recipe and watch the video


The reasons why I prefer Tinned Steel Madeleines Sheet Pan:

  • It provides  thermal conductivity
  • It gives a wonderful texture : caramelized on the outside, soft in the inside

You just need to coat with soft butter and thin lay of flour tapping out the excess, and the madeleines will not stick.

Audrey Loze
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