Classic Madeleine Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 115g salted butter
  • 130 g all-purpose flour
  • ½ teaspoon baking powder
  • 3 large eggs, at room temperature
  • 100g castor sugar
  • 30 g firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  1. In a small saucepan, melt the butter and then keep it warm.
  2. In a small bowl whisk together the flour, baking powder, and salt.
  3. Using an electric mixer, beat the eggs and sugars at high speed until the mixture is thick and pale in color.
  4. Add in the vanilla extract and mix well.
  5. Add in one-third of the flour mixture over the whipped eggs and gently fold in, using a rubber spatula.
  6. Fold in half of the remaining flour, and then fold in the rest.
  7. Do not overmix the batter as you do not want to deflate the eggs.
  8. Slowly drizzle the butter in and using a spatula, gently fold the butter mixture completely into the egg batter.
  9. Cover and refrigerate the batter for at least an hour or two. You can also store this overnight.
  10. Preheat your oven to 180 degrees C.
  11. Grease the molds of two madeleine pans with butter.
  12. Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center.
  13. Bake the Madeleines for about 10 - 13 minutes until the edges are golden brown and the centers spring back when lightly touched.
  14. Remove the pans from the oven and immediately tap each pan against the counter to release the Madeleines. Place Madeleines on a wire rack to cool.
  15. These madeleines can be stored in an airtight container at room temperature for a couple of days.
Recipe by Maya Kitchenette at