Madeleines | How to make Madeleines

By Sujata Limbu  |  24th Sep 2015  |  
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  • Madeleines, How to make Madeleines
Madeleinesby Sujata Limbu
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About Madeleines Recipe

These scrumptious french butter cakes are heavenly and melt in your mouth.

Madeleines is delicious and authentic dish. Madeleines by Sujata Limbu is a great option when you want something interesting to eat at home. Restaurant style Madeleines is liked by most people . The preparation time of this recipe is few minutes and it takes 30 minutes to cook it properly. Madeleines is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Madeleines. Madeleines is an amazing dish which is perfectly appropriate for any occasion. Madeleines is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Madeleines at your home.


Ingredients to make Madeleines

  • 120 grams butter
  • 150 grams flour
  • 1/2 teaspoon baking powder
  • 3 eggs
  • 100 grams sugar
  • 50 grams brown sugar
  • 1 teaspoon vanilla essence

How to make Madeleines

  1. Melt the butter and set aside in a warm corner. Mix the dry ingredients in a bowl.
  2. In a separate bowl, beat the eggs and brown and white sugars till light and creamy. Add the vanilla essence and half the flour mixture into the eggs and sugar.
  3. Gently fold in, using a wooden spoon. Add the remaining flour and fold it all in, don’t over mix, or the madeleines will be dense.
  4. Slowly add the melted butter, folding it all in till it is blended.
  5. Preheat the oven at 190 degree Celsius, grease the Madeleine pan with butter.
  6. Use a tablespoon to drop batter into the mould till it settles with a little peak on top.
  7. Bake for about 10-12 minuted or till the tips are golden brown and the madeleines are spongy to the touch.
  8. Remove from oven and tap out the madeleines, they will stick if they cool.
  9. Serve warm with preserves or clotted cream

My Tip:

If you have time, refrigerate the batter for an hour or two for a better crumb

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