Orange Madeleines

Makes about two dozen

Picture of Orange Madeleines



  • 4 ¾ ounces unsalted butter
  • 2 Tbsp pure honey
  • 3 large eggs
  • 4 ounces caster sugar
  • ½ ounce light brown sugar
  • 4 ¾ ounces self-rising flour, sifted
  • 5 whole orange zest
  • 1 whole lemon zest


  1. Melt the butter and honey in a saucepan and simmer until golden brown. Leave to cool.
  2. 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.
  3. Fold the sifted flour and melted butter through the egg mixture until it is all incorporated, then add the orange and lemon zest. Pour into a plastic container and rest in the fridge for 3 hours.
  4. Grease the madeleines molds with butter, then dust with flour.
  5. Pour the madeleine batter in each mold and cook at 375 degrees Fahrenheit for 12 to 15 minutes, until firm and golden gold.
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