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Classic French Madeleines

These buttery seashell shaped cakes are the perfect treat to serve over coffee or tea.
5 from 1 vote
Prep Time 10 mins
Cook Time 12 mins
Course Dessert
Cuisine French
Servings 12 cakes


  • Madeleine mould
  • Baking sheet (optional)
  • Cooling rack
  • Mixing bowl
  • Spatula
  • Dough scraper


  • 130 g raw sugar
  • 2 eggs at room temperature
  • 35 ml milk
  • 170 g all-purpose unbleached flour
  • 8 g baking powder
  • 85 g melted butter
  • 1 tsp of preferred flavouring ie. lemon zest orange blossom water, vanilla, etc. (optional)


  • Preheat the oven to 400ºF/205ºC.
  • If using tinned steel moulds, grease them with butter and coat them in flour or sugar.
  • Sift the flour with the baking powder and set aside.
  • In a medium bowl (or a stand mixer bowl) cream the sugar with the butter.
  • Beat in one egg. Once incorporated, add half of the flour mixture.
  • Mix in the second egg, followed by the rest of the flour.
  • Add the milk in stages, mixing as you go along.
  • If using a flavouring, mix this in.
  • Transfer the batter to a piping bag without a tip.
  • Fill the moulds 3/4 of the way and place the mould on a baking sheet.
  • Bake for 12 minutes, or until the madeleines spring back when touched, rotating the pan halfway through.
  • Transfer to a cooling rack and allow to cool for at least 5 minutes before removing them from the moulds.


  • The batter can be made a day in advance and kept covered in the fridge for up to 24 hours. 
  • Non-stick and silicone moulds need not be buttered. 
  • Madeleines are at their prime the day they're baked and will lose moisture as more time passes, making them drier. 
Keyword Baked Goods, cake, Cookies