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Daniel Boulud’s Madeleines

Daniel Boulud’s Madeleines

Makes 12 large or 5 dozen mini Servings

As if you need another reason to make this madeleine recipe for dessert: The batter can be prepped the day before.


  • ¾ cup all-purpose flour, plus more for dusting
  • 1 tablespoon light brown sugar
  • 2 teaspoons finely grated lemon or orange zest
  • 6 tablespoons (¾ stick) unsalted butter, melted, warm
  • Nonstick vegetable oil spray

Special Equipment

  • Three 20-cake mini madeleine pans or one 12-cake regular madeleine pan

Recipe Preparation

  • Whisk baking powder, salt, and flour in a small bowl.

  • Whisk eggs, granulated sugar, light brown sugar, honey, and lemon zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in melted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.

  • Preheat oven to 400°. Lightly coat madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable bag) and pipe batter into each mold, filling two-thirds full (you may have a little batter left over).

  • Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 5 minutes for mini and 8−10 minutes for regular cakes.

  • Tap pan against counter to release madeleines. Dust with powdered sugar and serve warm.

  • DO AHEAD: Batter can be made 1 day ahead. Keep chilled.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 120 Fat (g) 7 Saturated Fat (g) 4 Cholesterol (mg) 45 Carbohydrates (g) 14 Dietary Fiber (g) 0 Total Sugars (g) 8 Protein (g) 2 Sodium (mg) 130Reviews SectionThese madeleines are so good! I've always made the serious eats madeleines which are much more finnicky, but I actually liked the taste of these better. This batter takes all of 5 seconds to put together after you've collected the ingredients, and the piping bag is a great idea! The resulting madeleines were the airiest cakes I've ever made. Highly reccomend this recipe for how shockingly easy it was.

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