#13 – Madeleines: many ways

DSC00833I have always wanted to make madeleines. These pretty little things fall somewhere between a small cake and a soft cookie. My husband, while in Denmark a couple of months ago, purchased a silicone madeleine mold. Today was my first time using the mold and making madeleines! You can leave them simple and elegant with just a fine dusting of icing sugar, or finish them off in a variety of ways! I hope your year is as sweet as these Madeleines!

My madeleine silicone mold

My madeleine silicone mold


  • 1/2 cup granulated sugar
  • 1 1/2 eggs, room temperature
  • 1/8 cup milk
  • 1 tsp vanilla extract
  • 1 cups sifted cake flour
  • 1/2 tsp baking powder
  • 4 tablespoons salted butter, melted (and cooled); plus extra for buttering the madeleine mold/pan
  • icing sugar (optional)
  • orange zest (optional)
  • semi-sweet chocolate chips (optional)
  • unsweetened coconut (optional)


  1. Beat sugar and eggs together in an electric mixer on high speed.
  2. When it is pale and foamy (about 45 seconds to 1 minute), beat in the milk and vanilla.
  3. On low speed, add in flour and baking powder
  4. Add butter; mix until smooth (about 1 minute)
  5. Cover bowl and let stand about 2 hours (or put in fridge overnight)
  6. Preheat oven 400F; position rack in the centre
  7. Lightly butter 2 madeleine pans (I just had 1, so I did one batch after another)
  8. Using a spoon (or a 2 tablespoon/1 oz food portion scoop), transfer batter to the pan. Spoon the batter in the middle (this will create the signature madeleine “hump”)DSC00822
  9. Bake for about 12 minutes, or until madeleine springs back when you press with fingertip

    Freshly baked madeleines, ready for chocolate dipping, or just a fine dusting of icing sugar

    Freshly baked madeleines, ready for chocolate dipping, or just a fine dusting of icing sugar

  10. In the meantime, if you are using coconut, toast the coconut in the oven, for about 1 minute (watch carefully, as it burns easily); or if you are using orange zest, zest the orange with a microplaner
  11. Immediately remove from pan, when madeleines are done
  12. If you are dipping the madeleine in chocolate: melt chocolate in a double boiler (do not heat chocolate over heat directly). Dip the madeleine in the chocolate, and have fun with the orange and/or coconut!
  13. Alternatively, if you want just a fine dusting of sugar, sift the sugar over the cooled madeleines before serving.

Makes about 18 madeleines

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2 thoughts on “#13 – Madeleines: many ways

  1. […] had some leftover matcha and wanted to make more madeleines, since they’re so pretty. So this week I made Matcha Madelines. These are easy to make and […]


  2. […] made these coconut macaroons for a friend’s bridal shower, along with madeleines. These are perfect for a shower – dainty, good-looking, and delectable! I added a drop of red […]


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