Madeleine Recipe

This classic recipe for Madeleines couldn’t be more delicious. We added these beauties to our menu this past Mother’s Day as a special spoil for mum, and they went down a treat! So we thought why not share to make them at home.

These delicate, buttery little shell-shaped cakes are arguably one of France’s greatest gifts to baking. There’s no debate as to the delectability of these bite-sized sweets and it’s a simple task to make them for yourself.

Fragrant with lemon and served warm from the oven, these miniature sponges melt in the mouth and make the ultimate morning or afternoon indulgence. Madeleines are equally delightful as a light dessert served with our house-made berry jam, hazelnut praline and lemon curd.


6​ eggs

300g ​caster sugar

100g​ milk

1 ​vanilla bean, split and scraped


​Zest and juice of 1 lemon and 1 orange

300g ​cake flour

20g ​baking powder

200​ butter, melted


Place the eggs and sugar into a mixing bowl and whisk with an electric beater until smooth and creamy. Then add half of the milk, the vanilla beans and the citrus and whisk until combined.

Sift together the flour and baking powder, then slowly add to the egg mix while the mixer is running on a low speed.

Add the remaining milk to the melted butter to cool it down, then slowly pour into the batter and mix to combine.

Place the batter into a piping bag and rest in the fridge overnight, or at least for 4 – 5 hours.

Preheat the oven to 180 °C. Pipe the batter into silicon madeleine moulds brushed with softened butter or sprayed with oil and only fill each madeleine cup halfway. Bake for 10 minutes. Remove from the oven, demould and serve warm.