For the Cookies

  • 100 grams (0.5 cup) unsalted butter
  • 2 large eggs
  • 100 grams (0.5 cup) granulated sugar
  • 1 tablespoon honey
  • 100 grams (0.75 cup) all-purpose flour
  • 1 teaspoon baking powder
  • A pinch of salt

For the Glaze

  • 100 grams (3.5 ounces) dark chocolate
  • 1 tablespoon vegetable oil


  • Mixing Bowls

    You'll need a few mixing bowls to keep your wet and dry ingredients separate until it's time to combine them. Nesting bowls save storage space!

  • Electric Mixer

    An electric mixer will make your life easier when beating eggs and sugar to a fluffy consistency. A hand mixer works too.

  • Madeleine Mold

    A madeleine mold is essential for those iconic shell-shaped cookies. Non-stick molds reduce the need for excessive greasing.

  • Wire Rack

    Cooling your madeleines on a wire rack ensures even cooling and helps maintain their crisp edges.

  • Double Boiler

    Melting chocolate smoothly is best done with a double boiler. If you don't have one, a heatproof bowl over a pot of simmering water works too.


Step 1

Prepare the Batter

Melt the unsalted butter and let it cool slightly.
In a mixing bowl, beat the eggs with the granulated sugar until light and fluffy.
Add the melted butter and honey to the egg mixture.
Sift in the flour, baking powder, and salt. Fold gently to combine.
Let the batter rest at room temperature for 2 hours.

Step 2

Bake the Madeleines

Preheat the oven to 220°C (430°F).
Grease the madeleine mold with a bit of butter and lightly dust with flour.
Fill each mold about 3/4 full with the batter.
Bake for 10-12 minutes until the edges are golden brown.
Let the madeleines cool in the mold for a few minutes, then transfer to a wire rack to cool completely.

Step 3

Prepare and Apply the Glaze

Melt the dark chocolate with the vegetable oil until smooth.
To remove any greasy traces, wipe the mold with alcohol.
Fill each mold 1/4 of the way with melted chocolate.
Place the cooled madeleines on top of the chocolate and press gently.
Freeze the madeleines for 20-30 minutes until the chocolate is set.
Remove from the mold and enjoy your chocolate-glazed madeleines!


Your freshly baked madeleines are more than just cookies; they're a little bite of happiness! Serve them _warm_ from the oven for a taste sensation that melts in your mouth. 🍪

**Pair them with coffee or tea** for an elegant afternoon treat that will have everyone coming back for more. A sprinkle of powdered sugar adds a lovely visual touch and an extra hint of sweetness. 🍵

Feeling adventurous? **Drizzle with white chocolate or top with fresh berries** for a gourmet twist that makes these madeleines perfect for special occasions. 🍓

They're also great for **packing in lunch boxes** or enjoying as a midnight snack. Whatever time of day, these madeleines are always a good idea.


Looking to make your madeleines _gluten-free_ or _vegan_? 🌱 No problem! Here are some easy substitutions to keep everyone happy:

Gluten-Free: Replace the all-purpose flour with a gluten-free baking blend. Make sure your baking powder is gluten-free as well.

Vegan: Substitute the butter with a plant-based margarine and use a flax egg (1 tablespoon of flaxseed meal + 2.5 tablespoons of water) in place of each egg. Ensure your chocolate doesn't contain any milk products.


  • Why did my madeleines stick to the mold?

    Make sure you've properly greased and floured the mold. Non-stick molds can also greatly help with this.

  • Can I make the batter ahead of time?

    Yes! You can refrigerate the batter for up to 24 hours, but let it return to room temperature before baking.

  • How do I get the chocolate glaze to set properly?

    Place the madeleines in the freezer for 20-30 minutes after glazing. This will ensure the chocolate sets perfectly.

  • Can I use milk chocolate instead of dark chocolate?

    Absolutely! You can use any type of chocolate you prefer. Just keep in mind that milk chocolate will be sweeter.

  • How can I make sure my madeleines have the perfect "hump" in the middle?

    Chill the batter for at least 2 hours before baking and start baking at a high temperature (220°C/430°F). This helps create the iconic hump.

  • Can I add other flavors to the batter?

    Of course! Lemon zest, vanilla extract, or even a hint of almond extract can add delightful flavors to your madeleines.

Nutrition facts

Petite Madeleines: French Shell-Shaped Cookies
Recipe Yield:12
Calories:Per serving (1 madeleine)
Calories (Min - Max):120 - 150
Total Fat:8g
Saturated Fat:5g
Total Carbohydrate:14g
Total Sugars:10g