French Madeleines

This cakey cookie originates from North-Eastern France and has a typical lemon aroma.

French madeleines

The recipe is fairly simple. A variation is the addition of some ground nuts like almonds or hazel nut.

Some don't even add the lemon zest leaving the recipe as a bare génoise sponge cake.

You'll only need a special pan with shell like depressions. The madeleine pan usually has 12 shell shaped mini molds.

  • 100 g cream butter
  • 100 g flour
  • zest of 1/2 lemon
  • 110 g fine caster sugar
  • 1 tsp vanilla extract
  • 3 medium eggs
  • 3 g baking powder

  1.  Batter the eggs with the sugar until a thick, pale yellow foam forms. While doing that, melt the butter at low heat.
  2. Sift the flour and baking powder over the battered eggs and stir gently with a spatula until homogeneous.
  3. Add the almost cold butter and lemon zest, while folding from under to over.
  4. Preheat oven 220°C. Spread the madeleine pan with some butter and fill each mold with the batter to 2/3 (two thirds).
  5. Bake for 5 minutes at 220°C. Then lower heat to 200°C and continue baking for another 10 minutes.
  6. Leave to cool until luke warm. Use a fork or pastry pins to take the madeleines out of the pan.

Tools used: Madeleine pan, baking pins, spatula, whisk.

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  • Serves 8 to 10
  • 1 madeleine = 108 kcal
  • Sugar 5,5 g/ madeleine
  • Prep time 25 minutes


  • Grease the madeleine pan.
  • Fill each shell mold with 2/3 of batter.