Sweet Sunday – Classic French Madeleines

For the first time since 1,5 month, there’s a Sweet Sunday post! And it’s a good one if I may say so myself.

I always deemed Madeleines as impossible to make, because 1. I did not have a madeleine tin, and 2. I did not know how to get that soft texture of the cookies, and 3. I was afraid to try.classic french madeleines

However, turns out that it actually is incredibly easy to make these beautiful small cakes, especially when you finally do have a tin! The main thing to keep in mind though, is to ensure that there is a lot of air in the batter. First step is to whisk eggs, sugar, and vanilla extract together, at which point you will need to keep beating until the mixture is thick yet fluffy.classic french madeleinesWith an electric whisk, it will probably take you about 5-7 minutes. If you use the traditional good ole’ manual whisk, like myself, it’ll take about 10-15 minutes. Just put on an episode of your favourite show (it was Family Guy for me this time) and keep whisking! You’ll even get some great toned arms in the process, win-win!classic french madeleinesAfter beating the crap out of those eggs and sugar, a more delicate step follows. Sieving the flour is in this case of high importance, as you want to prevent any lumps forming in your batter. Furthermore, the melted butter is added by pouring it against the sides of your mixing bowl. Why do this? To not let out all the air of the egg/sugar mixture that you just so formidably made.classic french madeleines

All that succeeds this, is baking the Madeleines for just 10 minutes. After which you can indulge in the soft, springy cakes that have a wonderfully elegant aroma of vanilla. Bon appétit!

French Madeleines

  • Servings: 10 madeleines
  • Difficulty: easy
  • Print


  • 60 grams (1/2 cup) butter
  • 60 grams (1/2 cup) white caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 60 grams (1/2 cup) self rising flour

Used kitchen appliances

  • Oven
  • Small pan
  • Madeleine tin
  • Brush
  • Mixing bowl
  • Whisk
  • Sieve.


  1. Preheat the oven to 180C or 360F. In the small pan, melt the butter on a low heat. Let cool once melted.
  2. Use a brush to lightly grease the madeleine tin.
  3. In the mixing bowl, add the eggs, sugar, and vanilla extract. Whisk until the mixture is pale, thick, and has doubled in size.
  4. Gently sieve the flour over the mixture. Pour in the melted butter via the sides of the mixing bowl. Do not pour it in the middle of the mixture!
  5. Fill the madeleine tin with the batter, and bake in the oven for 10 minutes or until golden.

The madeleines will keep in an airtight container for about 1 day.



6 Comments Add yours

  1. Misha says:

    Ooh those look delicious. Totally worth the effort. (BUT I’m on a diet. Sigh.)

    Liked by 1 person

    1. basilandoil says:

      Thanks! Got something to look forward to then! 🙂


  2. njmagas says:

    Those look amazing! I’ve only ever had them store bought!

    Liked by 1 person

    1. basilandoil says:

      Then you should definitely make your own! So worth it!


      1. njmagas says:

        Is the tin very big? We only have a small toaster oven where we live.


      2. basilandoil says:

        It’s just a regular sized tin! I actually think it’s smaller than a muffin tin.

        Liked by 1 person

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