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How to Make Madeleines

Originating from the Lorraine region of France, madeleines are petite sponge cakes that have a distinctive shell-line shape. Made using traditional cake ingredients with a hint of lemon and vanilla, these little treats are sure to leave tummies satisfied and raise a few smiles, too. You can serve yours as they are, dust them with icing sugar, or you can add almonds or chocolate chips to the sponge to give them a delicious twist. Whichever ingredients you choose to use in your madeleines, we guarantee you’re going to love them!

    Prep and Cooking Time: Approx. 30 minutes
    Makes 24 madeleines


  • 100g of Plain Flour
  • 125g of Unsalted Butter (melted and cooled)
  • 125g of Icing Sugar
  • 2 Large Eggs
  • ½ tsp of Vanilla Extract
  • ½ tsp of Lemon Zest
  • ¼ tsp of Baking Powder
  • Unsalted Butter or Spray Oil (to grease the tins)


  • 2 12-Hole Madeleine Tins
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Hand Whisk or Electric Whisk
  • Non-Stick Mixing Spoon
  • Large Tablespoon
  • Flour Sifter
  • Wire Cooling Rack


  1. Preheat your oven to 190°C (170°C fan or gas mark 5). Using either spray oil or butter, grease the madeleine tins and then set them aside.
  2. In a large mixing bowl, add the eggs, lemon zest and vanilla extract. Using either a hand whisk or an electric whisk, beat the ingredients for 5 minutes. Then, gradually add the icing sugar to the egg mixture and beat the ingredients for a further 5 minutes or until the mixture is smooth and thick.
  3. In a small mixing bowl, sift the baking powder and flour and then combine them using a mixing spoon. Sift a quarter of the combined flour and baking powder over the egg mixture and combine the ingredients using a folding action. Repeat this process until all the flour has been added to the mixture.
  4. Pour the melted and cooled butter over the mixture. Using a mixing spoon, gently combine the ingredients using a folding action. Stir the ingredients until the mixture is thick and smooth.
  5. Using a tablespoon, spoon the mixture into the baking tins. Make sure there’s an equal amount of mixture in each hole. Bake the madeleines for approximately 10 to 15 minutes or until they’re golden-brown and risen. (Tip: use a cake skewer to check whether or not the madeleines are done. If the skewer comes out clean, they’re baked.)
  6. Leave the madeleines in the trays to cool for 5 minutes after taking them out of the oven, and then transfer them to a wire rack to cool completely.
  7. You can dust the madeleines with icing sugar or leave them as they are. Serve and enjoy!
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