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Prep time:

Cook time:

Serves: 2

By Rieslinger



  • 100g icing sugar

  • 125g unsalted butter

  • 1/2 lemon finely zested

  • 40g ground almonds

  • 2 tsp honey best-quality

  • 3 egg whites large

  • 40g plain flour plus a little for the mould


  1. Preheat the oven to 170C/Gas Mark 3. Melt the butter over a medium heat for a few minutes until it starts to sizzle and has a nice nutty scent - beurre noisette. Strain and set aside.
  2. Sieve the icing sugar, ground almonds and flour into a bowl. Using a fork, whisk the egg whites into the dry mix. Next, add the honey and continue to whisk. Incorporate the warm - but not hot - beurre noisette and lemon zest and mix until homogeneous. Add a little salt to taste.
  3. Leave the madeleine mixture to rest in the fridge (covered with cling film pressed onto the surface) for at least an hour. Resting the dough is important, as the gluten relaxes and produces a lighter result.
  4. Butter a madeleine mould and lightly dust with flour. (This double coating really works as a non-stick surface — you don’t want to be struggling with removing the madeleines while the tea is stewing.) Fill the moulds with the madeleine mixture and return to the fridge for half an hour to rest again (please be patient).
  5. Bake for 10-15 minutes or until set and lightly golden brown. Remove from the oven, turn out from the tin and leave to cool on a cake rack for 5 minutes before serving.

Handy Hint

Make them and eat them right away. They're delicious anyhow but if you can get super fresh eggs it really makes them that eeensy weensy bit lighter.

Additional Information

  • Make Ahead

  • Kids can help

  • cake

  • Biscuit and sweets

  • Snack

  • Cake/Dessert

  • Vegetarian

  • Dairy Free

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Your comments

  • 987flowers 15/07/15 16:28

    These are simple but take so much longer than it says at the top! The fact it needs to rest for a total of 90 mins really should be included!

  • Rieslinger 10/09/10 09:21

    Super simple.