Classic Madeleines 马德琳蛋糕
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 60 mini pcs
  • 110g butter, melted (I use the microwave to melt the butter using 300W for around 1.5 minutes, making intervals of every 20 to 30 seconds)
  • 3 large eggs, at room temperature
  • 100g sugar
  • 30g light brown sugar (if you do not have light brown sugar, you can replace with normal sugar)
  • 1 tsp pure vanilla extract

For the Flour Mixture:
  • 130g self raising flour (if you do not have self raising flour, you can use plain flour + ½ tsp baking powder)
  • ¼ teaspoon salt
  1. In the bowl of your electric mixer, beat the eggs, sugars and vanilla extract at high speed until the mixture is thick and pale in color about 5 to 6 minutes.
  2. Then sift about one-third of the flour mixture over the whipped eggs and gently fold in, using a rubber spatula or whisk. Sift and fold in half of the remaining flour, and then sift and fold in the rest. (Do not over mix or the batter will deflate).
  3. Take about 2 large scoops of the batter and whisk it into the warm melted butter until the batter is fully incorporated (This lightens the butter making it easier to fold into the batter.)
  4. With a spatula, gently fold the butter mixture completely into the egg batter.
  5. Cover and refrigerate the batter for at least 4 hours, preferably overnight.
  6. Using a pastry brush, generously grease the molds of the madeleine pan with melted butter or oil spray. Then dust the molds with flour, tapping out the excess flour. Refrigerate the pan in the freezer for as long as the batter is chilled.
  7. Drop a generous tablespoonful (can use an ice cream scoop) of the batter into the center of each prepared mould. Do not take too long to manage this as the batter and pan has to stay cold before going into the oven.
  8. Place the pan into a pre-heated oven of 185 degrees C and bake the madeleines for approximately 7 minutes (for mini size madeleines) or 10 to 11 minutes (for normal size) or until the edges are golden brown and centre spring back when lightly touched.
  9. Flip the pan over and tap out the madeleines. Allow them to be cooled slightly before serving.
1) The timing to microwave the butter is an estimate. To prevent the butter from splashing all over when melting, do it at intervals and use a microwavable cover to cover the bowl when heating.
2) The longer the batter is kept chilled and the pan is being kept cold, the more distinctive the "hump" will appear to be during baking.
3) Depending on individual's preferences, you may want to bake this slightly longer than the stipulated timing if you prefer a drier and crispy texture.
4) These madeleines are ideally to be eaten on its own or served with a dust of icing sugar.
Recipe by Eat What Tonight at