Buckwheat madeleines Recipe
Buckwheat madeleines
Total time: 1hr to 2hr

Prep. time: 5-10 minutes
Refrigeration time: 1 hour
Cooking time: 10 minutes

Difficulty: Easy
Chef's Note

Buckwheat, your new weight-loss ally

Buckwheat is a solution for anyone wanting to slim down healthfully and permanently.

Buckwheat flour, cooking grains, kasha (roasted grains), flakes and even infusions: buckwheat can be enjoyed in many forms, from first course to dessert, and even for breakfast and snacks.

Its absence of gluten, ability to regulate glycemia, complete proteins and detoxifying properties all make it your ally for health. If you aren’t familiar with it yet, try it soon!

Do you want to learn more? The American coach to the stars, Valerie Orsoni, founded LeBootCamp method, which has allowed over a million people to get their figure back without frustration.

In the kitchen
If you don’t have any butter with Guérande fleur de sel, simply use some salted butter or, better yet, salted butter to which you add a little pinch of fleur de sel.

Per 12 madeleines

- 130 g buckwheat flour, sifted
- 100 g / 2/5 cup butter with fleur de sel de Guérande or salted butter
- 15 ml / 1 Tbsp. honey
- 2 eggs
- 50 g sugar
- 1 Tbsp. baking powder or 1/2 packet
  1. Melt the butter and pour into a bowl. Add the honey and sugar, and then the flour combined with the baking powder.
  2. Combine well, then mix in the eggs one at a time.
  3. Cover and let the batter rest for an hour in the refrigerator.
  4. Preheat the oven to 240 °C / 475 °F. Fill the madeleine molds (preferably silicone) just half full.
  5. Bake for 6 minutes, then reduce the oven temperature to 200 °C / 400 °F. Bake for 4 minutes longer.
  6. Remove the pan from the oven. Wait 5 minutes before unmolding. Let the madeleines cool on a rack.
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Photo: MSCOMM/123

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