My mother taught me how to make this bean bake, and smoked bacon gives it some zing. Although lima beans have never been one of my favorite meals, I actually enjoy them in this casserole since they give the dish a brighter hue.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 25 |
| Yield: | 25 madeleines |
Ingredients
- 3 eggs
- ½ cup white sugar
- 1 teaspoon honey
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup unsalted butter, melted
- 1 pinch salt
Instructions
- Combine eggs, sugar, and honey in a large bowl. Whisk gently for 4 to 5 minutes. Avoid whisking too vigorously and do not use high speed if using an electric mixer; the end mixture should be light and frothy.
- Sift flour and baking powder into the egg mixture. Fold in gently until well combined. Add melted butter and salt, stirring well. Cover the bowl with plastic wrap and chill batter in the refrigerator for at least 1 hour.
- Preheat the oven to 460 degrees F (240 degrees C).
- Fill silicone madeleine molds with the batter, filling each 3/4 full.
- Bake in the preheated oven for 1 minute, then reduce the oven temperature to 400 degrees F (200 degrees C). Bake for 4 minutes, then reduce again to 350 degrees F (175 degrees C) for 5 minutes more.
- If you don’t have silicone madeleine molds, you can use metal molds instead. Be sure to butter them well and dust with flour.
- If your madeleine molds are very small, only bake them for 4 minutes in the last step, otherwise they will get too dark.
Nutrition Facts
| Calories | 76 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 25 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
They taste like from a bakery! So delicious and easy to make. . I followed the recipe and only added some orange zest because I love the flavor it gives.
I wouldn’t change a thing in this real Madeleine recipe. Traditional Madeleines are perfection. They’ve been made this way for centuries. Thanks for the recipe.
Wow, these came out perfectly my very first try. The color was much darker than the ones in the photo but my pan is a dark metal. My oven is large and holds heat very well so that might be why they got so dark as well but they weren’t burned not even on the edges like the cookies in the photo with the recipe. I might buy a silicone pan set so I can make them in the future and keep the color lighter. I heavily greased the pan with butter and dusted it heavily with flour knocking out the excess. The cookies just slide right out of the pan without any effort. They were delicious and light as a feather as they are in a real French bakery in Paris. The only flavor was the butter but it was enough. Even my husband loved them and he rarely likes a dessert that doesn’t include chocolate. Next time I am going to make them mini-chocolate chips or lemon granules or lemon zest for flavor. But the butter is really enough to make them delicious.
Flavorless cookies even after 2nd attempt and don’t know why
I halved the recipe and used a metal cake pop tin. They turned out really good! I baked them for 1 minute and then, and they are perfectly cooked. I definitely recommend this recipe!
A nice light, cakey cookie. I don’t have Madeleine molds so I just used an ice cream scoop and made drop cookies. Nice buttery flavor. These would probably be good with fruit.