St Michel madeleines contain rapeseed oil (canola oil), a problematic seed oil that promotes inflammation, plus glucose-fructose syrup and artificial flavors. This DIY version replaces the seed oil with traditional butter, uses raw honey instead of processed syrups, and eliminates all artificial additives for a cleaner, more nutritious treat.
Based on: Petites Madeleines
· Makes approximately 24 madeleines (12 servings)
· Serving: 2 madeleines (31g)
Why This Recipe is Seed Oil Free
Commercial Petites Madeleines from St Michel often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Petites Madeleines may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic wheat flour
140g (about 1.25 cups) · Bob's Red Mill Organic Unbleached White Flour
Provides the main structure and texture for these delicate sponge cakes
Provides gentle leavening to create the light, airy texture
Sea salt
1g (about 0.25 teaspoon) · Redmond Real Salt Fine
Enhances all flavors and balances the sweetness
Organic vanilla extract
5ml (1 teaspoon) · Simply Organic Pure Vanilla Extract
Provides the characteristic madeleine flavor replacing artificial commercial flavoring
Instructions
Step 1. Preheat oven to 375°F (190°C). Generously butter a 24-well madeleine pan, making sure to get into all the shell ridges. Dust lightly with flour and tap out excess - this prevents sticking and helps achieve the signature shell pattern. If you don't have a madeleine pan, you can use mini muffin tins, though the shape won't be traditional.
Step 2. Melt the butter (75g) gently in a small saucepan or microwave until just liquid, then set aside to cool slightly - hot butter will cook the eggs. In a separate small bowl, warm the honey (25g) slightly to make it easier to incorporate, then whisk together with the milk (25g) and vanilla extract (5ml) until smooth.
Step 3. In a large mixing bowl, whisk the eggs (2 large) vigorously for 2-3 minutes until they become pale and slightly foamy - this aerates them for a lighter texture. Gradually add the cane sugar (85g) while continuing to whisk for another 2 minutes until the mixture is thick and ribbony when the whisk is lifted.
Step 4. Sift the flour (140g), baking powder (4g), and salt (1g) together into a separate bowl to eliminate lumps and ensure even distribution. Gently fold the dry ingredients into the egg mixture in three additions using a rubber spatula, being careful not to overmix which would deflate the eggs and create tough madeleines.
Step 5. Drizzle the cooled melted butter around the edges of the bowl, then add the honey-milk mixture. Fold everything together gently but thoroughly until just combined - you should see no streaks of flour or butter, but stop as soon as it's uniform. The batter should be smooth and slightly thick, similar to cake batter.
Step 6. Spoon the batter into the prepared madeleine molds, filling each about 3/4 full (roughly 15g of batter per madeleine). Don't overfill or they'll lose their shell shape. Tap the pan gently on the counter to release air bubbles and level the batter.
Step 7. Bake for 10-12 minutes until the edges are golden brown and the centers spring back when lightly touched. The characteristic 'bump' on the back should be well-developed. Remove from oven and immediately turn the madeleines out onto a wire rack to cool - leaving them in the pan will make them soggy.
Step 8. Store completely cooled madeleines in an airtight container for up to 5 days at room temperature, or freeze for up to 3 months. They're best eaten within 2-3 days when they maintain their delicate texture. Dust with powdered sugar just before serving if desired.
Storage
Store in airtight container at room temperature for up to 5 days. Freeze for up to 3 months. Best consumed within 2-3 days for optimal texture.
Cost Comparison
Cost per serving (homemade)$0.56
Cost per serving (store-bought)$0.85
Savings34%
Higher upfront cost due to premium organic ingredients, but bulk purchasing provides long-term savings. The homemade version eliminates inflammatory seed oils and processed additives while delivering superior nutrition and taste.