Sunday, 8 July 2012


Madeleines, another of my fav :). There is a delifrance in the basement of our office building, you get very nice madeleines there. My tea time snack most of the days. So I decided, I need to make them at home and here I am, presenting Madeleines (adapted from the recipe book mmmm....Baking) !


3 Eggs
1 Egg Yolk
1 tsp Vanilla Extract
140g caster sugar
115g self raising flour (or plain flour + 1 tsp baking powder)
140g unsalted butter, melted and cooled, plus extra for greasing
icing sugar for dusting (optional for chocolate Madeleines)

  • Preheat the oven to 190 degree C. Lightly grease the Madeleine tins.
  • Place the eggs, egg yolk, vanilla extract and caster sugar in a large bowl and beat with an electric mixer until pale and thick.
  • Sift in the flour and fold in lightly and evenly using a metal spoon. Fold in the melted butter evenly.

  • Spoon the mixture into the prepared tins, filling to about three-quarters full.Bake in the preheated oven for 8-10 minutes, until risen and soft to touch.

  • Take the cakes out from the tins and cool on a wire rack. 

Chocolate Madeleines

I used the same dough as for the plain ones above and added 20g of cocoa powder to it. The actual recipe calls for 25g cocoa powder for the amount of flour given above. Since I used some mixture for plain madeleines, I used only 20 g of cocoa powder.

The recipe in the book says to add the cocoa powder along with the flour and then followed by butter. I added the butter first, spooned the plain madeleines, then added the cocoa powder. 

Another difference is that the original recipe says to use plain flour and 1 tsp of baking powder but I used self raising flour. 

  • Lightly dust with icing sugar before serving(optional)

They say Madeleines are best eaten the same day they are made, I am sure it will be over the same day! Happy cooking :).

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