Clementine Madeleines
Ingredients
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- 8 tbsp unsalted butter – melted and browned
- 1 tbsp unsalted butter – melted (for brushing pan)
- 1 tbsp all-purpose flour – for dusting pan
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tbsp honey
- 1/4 tsp fine sea salt
- 2 clementines clementines – finely zested
- 1 cup all-purpose flour – sifted
- 1 tsp baking powder
- powdered sugar – for dusting (for serving)
Instructions
1. Brown the butter: Melt 8 tbsp unsalted butter in a small saucepan over medium heat until the milk solids turn golden and it smells nutty, 4–6 minutes. Immediately scrape into a bowl to cool to lukewarm.
2. Prepare the pan: Lightly brush a madeleine pan with 1 tbsp melted butter, dust with 1 tbsp flour, and tap out the excess. Refrigerate the pan while you make the batter.
3. Whisk the base: In a medium bowl, whisk 2 large eggs, 0.5 cup sugar, 1 tbsp honey, and 0.25 tsp fine sea salt until pale and slightly thick, 2–3 minutes.
4. Add clementine aroma: Finely zest 2 clementines directly into the bowl and whisk to combine.
5. Fold in dry ingredients: Sift 1 cup flour and 1 tsp baking powder over the egg mixture. Use a spatula to fold gently until just a few streaks remain.
6. Incorporate butter: Stream the cooled browned butter down the side of the bowl, folding until the batter is smooth and homogenous. Do not overmix.
7. Rest the batter: Cover and refrigerate 1–24 hours to hydrate the flour and develop the signature hump.
8. Heat the oven: Place a rack in the center and preheat to 425°F (220°C). Keep the prepared pan chilled until filling.
9. Fill the molds: Spoon or pipe the cold batter into the chilled molds, filling each 2/3–3/4 full. Chill the filled pan 10 minutes for the best bump.
10. Bake hot then lower: Bake at 425°F for 5 minutes until the edges are just set and a small hump forms. Without opening the door for long, reduce oven to 375°F (190°C) and bake 5–7 minutes more until the edges are deep golden and the centers spring back when lightly pressed.
11. Unmold and finish: Rap the pan to release the madeleines onto a rack and cool 5–10 minutes. Dust with powdered sugar if desired and serve warm; they are best the day they are baked.
Clementine madeleines are tender, shell-shaped sponge cakes with a delicate crumb, buttery richness, and bright citrus aroma from fresh clementine zest. Their hallmark is a gentle dome, or "hump," and lightly crisped edges that give way to a soft, airy interior. The flavor is clean and sunny, pairing the warmth of browned butter with the sweet, floral notes of clementine.
Madeleines originated in northeastern France, most famously associated with Commercy in Lorraine, and gained literary fame through Marcel Proust’s evocative memories. Traditionally scented with lemon, orange, or vanilla, the cakes have long been a teatime staple across France. Using clementine—abundant in winter—offers a classic citrus variation that remains true to the spirit and texture of the original madeleine.