Style & Life Blog: A lovely tradition...Daniel Boulud's Madeline Recipe


A Lovely Tradition…Daniel Boulud’s Madeline Recipe

I recently had dinner at a cozy Italian restaurant and, as we were leaving, the owner gave pressed a bag of biscotti into my hand. It was the perfect ending to a delicious meal and time spent with friends. We enjoyed it the next morning over tea and coffee.

I love incorporating details and traditions like this…thoughtful touches that elevate your experience. Since my husband is French I considered how we could incorporate for our guests and thought madelines would be perfect. They are light and delicious…you can enjoy them with everything from coffee to champagne. So I have been baking a batch of madelines and giving to guests as they leave. The gesture has been much appreciated. 

When looking for a recipe, I discovered the renowned French chef’s Daniel Boulud’s recipe and was pleased with the results. The recipe is relatively easy to prepare and I like how you can make it a day in advance. 


1 teaspoon baking powder

½ teaspoon kosher salt

¾ cup all-purpose flour, plus more for dusting

2 large eggs

⅓ cup granulated sugar

1 tablespoon light brown sugar

1 tablespoon honey

2 teaspoons finely grated lemon or orange zest

6 tablespoons (¾ stick) unsalted butter, melted, warm

Nonstick vegetable oil spray

Powdered sugar

12-cake regular madeleine pan


Whisk baking powder, salt, and flour in a small bowl.

Whisk eggs, granulated sugar, light brown sugar, honey, and lemon zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in melted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.

Preheat oven to 400°. Lightly coat madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable bag) and pipe batter into each mold, filling two-thirds full (you may have a little batter left over).

Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 5 minutes for mini and 8−10 minutes for regular cakes. Batter can be prepared one day in advance, keep chilled.Tap pan against counter to release madeleines. Dust with powdered sugar and serve warm


Start your own tradition or enjoy these sharing delicious madelines with your friend and family!