Madeleines are those dainty little shell shaped cakes from the Lorraine Region of Northeast France.  They get their distinctive shell shape from the specialty pans (Madeleine Pans) they are baked in.

These buttery French cakes are loved at our house.  My grandkids love to snack on them just the way they are.  But you can dust them with powder sugar or dip them in melted chocolate if you want.  I also use them in parfaits and trifles.  They are truly very versatile.

I love the shell shape, I feel that they add an elegant touch to tea parties or any dessert.  But if you don’t have a madeleine pan don’t worry.  You don’t have to rush out and buy one!  You can bake your madeleines in mini muffin pans, they’ll look and taste just as good!

As yummy as they are you’d think they’d be difficult to make, but they’re not.  Basic Madeleines require just 5 ingredients which you probably already have at home.  You can whip up a few dozen in less than an hour.  They’re so delicious and impressive that your friends and family will think you spent the day baking them!

This article contains affiliate links



4 Eggs

1 Cup Sugar

2 Tsp. Vanilla

1/2 Tsp. salt

2 Cups Flour

1 1/4 cup melted butter

Powder sugar or chocolate melts for garnish (optional)


Preheat oven to 375 degrees.

In your stand up mixer (or use a handheld one if you don’t have a stand  up one) beat eggs and sugar together until smooth.

Beat in vanilla and salt.

Gradually add flour to the egg mixture  until the flour is incorporated in the mixture.

Gradually add melted butter using a steady stream.   Beat until well combined.

Spoon batter into each shell on the madeleine pan or each cup on a mini muffin pan.  You don’t have to spread them they’ll melt into the mold nicely.  If you prefer spoon the batter in a large ziplock bag, snip of a corner and squeeze the batter on to the pans.

Bake for about 12 minutes or  until golden brown.  Remove from oven and cool for a few minutes then gently remove from pans.

You can sprinkle them with powder sugar or dip them in melted chocolate.

Store in airtight containers at room temperature for up to 2 days or you can freeze them and thaw at room temperature when you need them.

Print Recipe
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe