Nancy SIlverton’s Madelines

These Madelines are sheer perfection! You get fantastic flavor from the freshest ingredients and golden butter. You get the iconic bump, from chilling you batter and starting in a hot oven. You can indulge in the rich flavor of vanilla with a hint of lemon.

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Madelines a la Nancy Silverton

I was able to watch a demo of Nancy SIlverton's Madelines. Here is the delightful recipe.
Course: Endings
Cuisine: French
Keyword: butter, cake, lemon, Madelines, mini cake


  • madeline pan


  • 10 ounces Golden Butter see my instagram post for instructions. It's like Browned Butter but cooked slightly less.
  • 7-1/2 ounces White Granulated Sugar
  • 1-1/4 ounces Light Brown Sugar
  • 5 Jumbo Eggs
  • 1 Jumbo Egg Yolk
  • 3 Tablespoons Clover Honey
  • 2 Tablespoons Pure Vanilla Extract
  • 1 Lemon, zested
  • 9 Ounces Pastry Flour, you can use A.P. flour if you can't find pastry.
  • 2 Tablespoons Nonfat Milk Powder
  • 1-1/2 teaspoons Kosher Salt


  • Whisk together granulated white sugar and light brown sugar, in a large bowl.
    In a separate medium bowl, combine the eggs, egg yolk, honey and vanilla.
    Add the lemon zest, and whisk to combine.
    add this mixture to the egg mixture and whisk to combine.
  • Sift the flour witht he milk powder, baking powder and salt into a medium bowl. Sift a second time onto parchment paper.
    Carefully roll parchment, to create a funnel and add to the batter.
    Use a spatula and stir until almost no flour is visible.
    Add the golden butter and stir with spatula. make sure there are no dry bits of flour, on sides or bottom.
    Cover the bowl with plastic wrap and refrigerate for 4 hours to overnight.
  • Adjust oven rack to middle and preheat to 400°.
    Spray madeline molds, generously, with non-stick spray, or butter.
    Remove batter from fridge and and spoon into a large pastry bag, with no tip.
    Cut a small hole in the tip of th ebag and pipe batter into prepared pan.
    Fill only 3/4 of the way or they WILL overflow and stick.
  • Reduce oven temp to 350° and bake for 10-12 minutes. Edges should be golden brown.
    I rotate my pan half way through baking.
    Remove from oven and run a knife around the edges of the madeline then flip to relase them. Hopefully you have the bump.
    Cool shell side down.

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