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  • PREP: 15 Minutes, and 3 hours in the refrigerator
  • COOK: 15 Minutes
  • TOTAL: 30 Minutes, 3 hours in the refrigerator
  • SERVINGS: 24



  • 4 ¾ ounces unsalted butter
  • 2 tablespoons of Pure Honey
  • 3 Large Eggs
  • 4 ounces Caster Sugar
  • ½ ounce Light Brown Sugar
  • 4 ¾ ounces Self-Rising Flour (sifted)
  • Zest from 5 Whole Oranges
  • Zest from 1 Whole Lemon

Orange Madeleines

Luca joins his father in the kitchen to make these versatile bites.


Melt the butter and honey in a saucepan and simmer until golden brown. Leave to cool.

Whisk the eggs, caster sugar, and brown sugar together for 8-10 minutes in a stand mixer until the mixture has tripled in volume and looks like a “ribbon” when the whisk is lifted.

Fold the sifted flour and melted butter into the egg mixture until it is incorporated, before adding the orange and lemon zest. Pour into a plastic container and rest in the fridge for 3 hours.

Grease the madeleines molds with butter, then dust with flour.

Pour the madeleine batter in each mold and cook at 375ºF for 12 to 15 minutes, until firm and golden.


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