Madeleines are one of those little treats that make you feel fancy without even trying. They’re soft, buttery shell-shaped cakes that pair perfectly with a cup of coffee or tea—and they look way more complicated than they actually are. These ones are made without refined sugar, sweetened instead with a mix of honey and coconut palm sugar, which gives them a lovely golden color and a rich, slightly caramelized flavor.
I tested these side by side with traditional madeleines, and honestly, the honey-sweetened batch won me over. They’re a little denser, sure, but they taste more buttery and less cloying—just the right kind of sweetness that doesn’t make you feel like you’ve overdone it. The lemon zest brings a bright, fresh note that balances everything beautifully.
If you’ve never made madeleines before, the key is chilling the batter. It helps the cakes puff up with that signature hump in the middle. So yes, they need a little patience, but the end result is worth it—soft, golden, melt-in-your-mouth cakes that feel like sunshine on a plate.
Prep Time: 4 hours 30 minutes
Cook Time: 8 minutes
Total Time: 4 hours 40 minutes
Yield: 24 cakes
Category: Refined Sugar-Free
Ingredients
- 4 large eggs
- ⅓ cup plus 1 tablespoon coconut palm sugar
- ½ cup honey
- 2 cups plus 3 tablespoons all-purpose flour
- 3 tablespoons baking powder
- 2 sticks plus 1 tablespoon unsalted butter, softened
- Zest of ½ lemon
- 1 tablespoon granulated sweetener (for dusting)
Instructions
Mix the batter:
In a large bowl, whisk together the eggs, coconut sugar, and honey until smooth and slightly frothy. Add the flour and baking powder and stir until everything is just combined—don’t overmix.
Chill:
Cover the bowl with plastic wrap and refrigerate for at least 4 hours (or overnight if you’re planning ahead). The chill time is what gives madeleines that perfect texture.
Preheat and prepare:
Preheat your oven to 375°F. In a stand mixer, beat the butter and lemon zest together until creamy and light.
Combine:
Scoop the chilled batter into the softened butter and mix until fully incorporated. The dough will feel thick and rich—that’s exactly how it should be.
Fill the trays:
Lightly grease your madeleine pans and spoon the batter into the molds, filling each about three-quarters full. Don’t worry about smoothing them out; the heat will take care of that.
Bake:
Place the trays in the oven, then immediately lower the temperature to 340°F. Bake for 8–10 minutes, until the madeleines are puffed and golden around the edges.
Cool and finish:
Let them cool in the pan for a couple of minutes, then transfer to a wire rack. Once cooled, dust lightly with a little granulated sweetener for that classic finish.
These madeleines taste like a cross between a lemony sponge cake and a soft sugar cookie—but better. They’ve got that buttery crisp edge, a tender middle, and a whisper of honey that makes them just sweet enough. Perfect for a lazy afternoon, a bake sale, or those moments when you just want something pretty to nibble on.