September 24, 2015

Ask A Chef: Lemon Madeleines

Recipe: Dale MacKay

Chef Dale MacKay of Ayden Kitchen & Bar shares a recipe for lemon madeleines. 

Q: At Ayden Kitchen & Bar in Saskatoon, they serve lemony, fresh-baked madeleines. I could eat them by the dozen! Could you please get the recipe? Thanks! — Bonnie, Regina, Saskatchewan

A: Owner and chef Dale MacKay fell in love with madeleines while working for Daniel Boulud in New York. He says they’re best enjoyed straight from the oven, and he uses a piping/pastry bag to fill the moulds neatly and evenly.


  •  3⁄4 cup all-purpose flour, plus more for dusting pans
  • 1 tsp baking powder
  • Grated zest of 1 1⁄2 large lemons
  • 5 tbsp unsalted butter
  • 1 tbsp honey
  • 3 large eggs, at room temperature
  • 1⁄2 cup sugar, plus more for tossing
  • 1 tbsp light brown sugar
  • Baking spray


Yield: Makes 40 Minis

  1. In small bowl, combine flour, baking powder and lemon zest. In small saucepan, melt butter and honey.
  2. In a stand mixer fitted with a whisk, beat eggs and sugars until pale and thick, 2 minutes. Reduce speed to low. Slowly add dry mix until combined. Slowly add butter mixture until combined. (Batter can be refrigerated in an airtight container up to 5 days.)
  3. Preheat oven to 350°F. Grease 2 mini madeleine pans with baking spray. Dust with flour, tapping out excess. Transfer batter to piping bag fitted with plain tip. Pipe batter into moulds until 3⁄4 full. Bake until golden and just firm in centers, 6 to 8 minutes. Toss with sugar, if desired. Serve immediately.

Bob Deutscher


House & Home September 2014