Madeleines are a lovely shell-shaped sponge cake.  A properly made madeleine has a little bump in the centre of it, called “la bosse” and there are a few easy techniques here to achieve this.


  • 3 large eggs, at room temperature

  • ¾ cup 150 g granulated sugar (caster sugar)

  • 2 tsp 10 mL finely grated orange or lemon zest

  • 1 tsp 5 mL vanilla extract

  • 1 cup 150 g all-purpose flour (plain flour)

  • 2 tsp 10 mL baking powder

  • ½ cup115 g unsalted butter, melted (still warm)

  • ¼ cup 60 mL milk

  • 1 Tbsp 15 mL vegetable oil


  • 1.

    Whip the eggs with the sugar, citrus zest and vanilla with electric beaters or in a stand mixer fitted with the whip attachment on high speed until the eggs are thick and pale and hold a ribbon when the beaters are lifted, about 3 minutes.

  • 2.

    Sift the flour and baking powder together and add this to the eggs while beating on medium-low speed, mixing until blended.  In a separate bowl, whisk the butter, milk and oil together.  Spoon about a cup of the batter into the butter and whisk it in.  Add this all back to the base batter and fold until blended.  Cover and chill the batter for 2 hours, to set the butter.

  • 3.

    Preheat the oven to 375 ?F (190 ?C).  Lightly grease and flour 2 madeleine pans , tapping out any excess flour.

  • 4.

    Stir the chilled madeleine batter gently to deflate it slightly (this is key to help getting the little bump that a well-made madeleine has) and with an ice cream scoop or a piping bag fitted with a plain tip, fill the madeleine molds (they will fill ¾ full).  Bake the madeleines for 10 minutes, then bang the pans down (again, for the bump) before returning to the oven for another 5-7 minutes, until the madeleines are golden brown at the edges.  Remove the madeleines from the pan immediately and enjoy warm or at room temperature.

  • 5.

    Madeleines are best enjoyed the day they are made.

  • 6.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 106kj
  • Fat Total 5g
  • Saturated Fat 2g
  • Protein 1g
  • Carbohydrate 13g
  • Sugar 8g
  • Sodium 44mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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