I was asked by a good friend to make 3 dozen madeleines for a charity bake sale this weekend. I was pressed for time, and as I had never made refined sugar free madeleines before, I felt that I couldn’t experiment on real paying customers so I made two batches, one batch of normal ‘full of white sugar’ madeleines for the cake sale and a batch of sugar free ones for myself! Purely for quality control purposes 
I had to taste one of each, and I was very impressed with the sugar free ones. In fact I think I may have preferred them!
Madeleines are small cakes originating from the north east of France. They are baked in shell shaped trays and are light and sweet and buttery. Traditional recipes often used the addition of ground almonds but I prefer mine free of nuts and flavored with lemon rind.
I used organic coconut palm sugar as an alternative in these madeleines. I doubled the amount of honey in them and halved the amount of sugar. This made them a little more dense than the sugar ones, but I actually preferred the slightly less sweet, more buttery, taste that it gave them. I favored both batches with lemon.
I hope that you try out this recipe! It’s good and will become one of my go to recipes from now on 
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Madeleines
- Prep Time: 4h 30m
- Cook Time: 8m
- Total Time: 4h 40m
- Yield: 24 Cakes
- Category: Refined Sugar Free
Ingredients
- 4 Eggs
- 90 grams Coconut Palm Sugar (1/3 cup plus 1 tablespoon)
- 100 grams Honey
- 275 grams Plain Flour (2 cups plus 3 tablespoons)
- 25 grams Baking powder (3 tablespoons)
- 250 grams Butter (2 sticks plus 1 tablespoon)
- 1/2 Zest of a Lemon
- 1 tablespoon Granulated sweetener for decoration
Instructions
- Whisk together the eggs, sugar and honey.
- Add the flour and baking powder and mix to combine.
- Place in the fridge to chill for 4 hours. You can leave this mixture overnight if you prefer.
- Preheat the oven to 190°c/Gas 5
- Put the butter and lemon zest into the bowl of your stand mixer and beat until the butter has softened.
- Remove the batter from the fridge and scrape into the softened butter and mix the two together until fully incorporated.
- Lightly grease your madeleine trays and spoon the mixture into the shells. You do not have to smooth out the batter as it will spread when in the oven!
- Place into the preheated oven and then reduce the heat to 170°C/gas 3.
- Bake for 8 - 10 minutes or until risen and golden brown
- Remove from the oven and cool on a wire rack.
- Before serving you may like to dust with granulated sweetener.
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