French Madeleines




I don’t think the French are necessarily the nicest people… I almost got robbed as soon as I arrived, lady at the Eiffel Tower ticket booth threw a pen at my friend, and even street cats were mean and snooty…. But they really make the prettiest and tastiest damn sweets in this world (out of this world) and madeleines are as French as it can get.

If you think madeleines should be dense like the ones from Starbucks then sorry you’re wrong. Although madeleines are often thought of as cookies, they’re are actually small sponge cakes and supposed to be soft and fluffy. Traditionally, they are made with just eggs sugar butter and maybe a little vanilla. But I like tossing chocolate chips in it or dunking the whole thing in chocolate 😀 



While you do need a special pan to make these, they’re actually not very difficult. I really recommend using cake flour and choosing a good pan that doesn’t brown your cakes too quickly. Compared to the Martha Stewart pans, I find the Bellemain pans much better not to mention much cheaper. Also, since there is no rising agent. So it is very important to beat so much air in the eggs that it turns pale and fluffy, and be careful not to deflate that while adding butter and flour.


5 from 1 reviews
French Madeleine
Prep time
Cook time
Total time
Cuisine: Dessert
Serves: about 14
  • 2 eggs
  • ½ tsp vanilla extract
  • ⅓ cup white sugar
  • ½ cup cake flour
  • ⅛ teaspoon salt
  • ¼ cup butter
  1. Preheat oven to 375 degrees °F. Butter and flour your madeleine pans
  2. Melt butter and allow to cool to room temperature.
  3. With an electrical mixer, beat eggs and vanilla extract until fluffy and pale. About 5 minutes.
  4. Gradually add sugar in three additions, and keep beating until your batter ribbons. Another 5 minutes.
  5. Sift flour and salt into egg mixture. With a rubber spatula, carefully fold in the flour.
  6. Slowly pour in melted and cooled butter, gently fold in butter.
  7. Spoon matter into madeleine pan, and bake about 13-15 minutes. Careful do not let the bottom brown too much. Cool madeleines on cooling rack and enjoy!


By the way, now I really miss France and this is why!





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