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Easter Madeleines

Easter Madeleines




24 Madeleines


4 Hours 30 Minutes


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  • 2 large eggs (60ml)
  • 125 grams sugar
  • 2 teaspoons of lemon zest (optional)
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 125 grams all purpose flour sifted
  • 1 ¾ teaspoon (6 grams) Fleischmann’s baking powder
  • 2 tablespoons (30ml) whole milk (optional)
  • 125 grams unsalted butter, melted
  • For Coating Pan

  • 2 tablespoons of flour
  • 1 tablespoon of unsalted butter
  • For White Chocolate Dip

  • 16 oz of chopped white chocolate
  • Food gel dye (colours of choice)
  • Optional

  • You may decide to brown the butter to create a rich nutty flavour for your madeleines.
  • Adding milk is optional and while some recipes omit it, milk is said to help activate your Fleischmann’s baking powder giving you the classic light and fluffy sponge cake with a bit more moisture. Addition of milk results in madeleine that has a slightly smaller bump.



  1. In a bowl add your eggs, sugar, lemon zest and vanilla. Whisk well for 1 minute.
  2. In a separate bowl sift your flour and Fleischmann’s baking powder together.
  3. Add your dry ingredients to your wet and add your salt and mix until combined.
  4. Add your milk and mix well.
  5. Add your melted butter and mix well.
  6. Cover your bowl with plastic wrap and place your batter into the fridge for 4 hours or overnight.
  7. When ready to bake, preheat the oven to 360 degrees fahrenheit.
  8. Generously brush butter into the wells of your madeleine pan and sift flour over the butter and tap off the excess flour.
  9. Place your batter into a piping bag and carefully add batter into the wells of your madeleine pan. They should be about ⅔ full. You should get about 24 madeleines from this batter. Do not overfill. You may also use a spoon to scoop batter into your madeleine pan. Do not smooth out the batter in the wells.
  10. Bake in the oven for 13 minutes. They should be puffed and golden when finished.
  11. Remove from the oven and immediately but carefully remove the hot madeleines from the pan and place on a wire rack, pleated side down (dark brown side down) , to cool. If you have one tray, let the pan cool, wipe off excess flour and butter and re butter and flour before adding the remaining batter and baking.
  12. When they are completely cool, line a baking pan with parchment paper.
  13. Melt your white and divide among several small bowls (each for a different colour). Add your food colour gel to each bowl of melted white chocolate and mix well. Dip the corner of your cooled madeleine in the chocolate and place on your parchment lined baking sheet to harden.


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