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  • Writer's pictureLisa Nell

Vanilla Madeleines

The perfect Madeleine is one which has a 'nipple' - it's so very French but I am not sure that there is a better way to describe it! The little 'bump' as it were, on the top of a Madeleine, is what you're aiming for and there's a secret knack to achieving it!

For this recipe you will need two Madeleine tins. Please grease your tins well! This recipe makes c.16.


100g Unsalted Butter (melted and cooled)

2 Large Eggs

100g Caster Sugar

100g Plain Flour

1 Tsp Vanilla Essence [if you prefer, you can substitute this for the juice and zest of 1 lemon]

3/4 Tsp Baking Powder

How I make my French Madeleines:

  1. First, melt the butter and set aside to cool.

  2. Whisk together the eggs and sugar until light and fluffy.

  3. Whisk in the flour, vanilla (or lemon), baking powder and cooled butter.

  4. Now cover your bowl with cling film and leave the batter to stand for 20 minutes. This is THE secret to a good Madeleine!

  5. Pre-heat your oven to 180ºC Fan.

  6. When ready, spoon the batter into your Madeleine tin moulds - I use a small ice cream scoop to ensure I have equal batter in each mould. This is actually important to make sure you are precise in your measuring so that you get an even bake. Don't overfill the mould.

  7. Bake for c.8 minutes.

  8. Goes really well with a cup of tea.

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