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You are here: Home / Recipes / Baking / Cake / Recipe: Mini Madeleines

Recipe: Mini Madeleines

Published on October 20, 2011 by Helen Best-Shaw 18 Comments
Last Updated on March 3, 2022

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Mini Madeleines in tin

I am not really a girly girl, I tend not to gush and squeal and enthuse about cuteness.  But, I have to confess that when Sarah told me that she had bought a mini madeleine pan (for making madeleinettes surely?) I did let out a little gasp of “Oh-My-Goodness-I-Bet-It-Is-So-Cute”.

Last week when I saw said pan and baked in it and devoured several of the mini madeleines I knew I needed one, and rushed to Divertimenti as soon as I could. They really are mini, a one egg batter will make 40 bite sized madeleines!

I really rather like madeleines, I used them for the subject for my photography course last year, and they are one of these bakes with a high glory to effort ratio which is exactly my type of cooking!

This week is National Baking week, and I have used a recipe from Baking Mad to test out my new madeleine pan.  For those who do not have a madeleine pan there are lots of other ideas and tips, such as cupcake recipes on the Baking Mad site.

Mini Madeleine tin

Oddly, their recipe does not suggest chilling the batter before baking which I always do.   Chilled batter and a hot oven is meant to encourage the characteristic madeleine “hump” to form, like today I do not always get humps, do not worry, the madeleines will be just as delicious without one.

Madeleines are best ultra fresh, literally straight from the oven, warm and soft, but with a crisp underside.   The batter will keep for a few days in the fridge, so you can cook them a few at a time and enjoy them at their best.

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4.88 from 8 votes

Madeleines

Our favourite small cakes. Easy to make and delicious: guests will be so impressed!
Servings: 12 madeleines
Author: Helen Best-Shaw
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
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Ingredients

  • 60 grams Unsalted butter (melted)
  • 1 Egg (Large )
  • 50 grams Golden Caster Sugar
  • 50 grams Plain White Flour
  • 1 Orange finely grated zest
  • 0.5 tsp rosewater

Instructions

  • Preheat the oven to 190°C / 375°F GM5. Use some of the melted butter to grease 12 madeleine mould tin. Measure 50ml of the remaining butter and set aside to cool
  • Whisk the egg and caster sugar until the mixture is very thick and mousse-like, and the beaters when lifted out of the batter leave a clear trail.
  • Sift the flour on to the batter mix and fold gently in. Then fold in the orange zest and rose water (if using) and the cooled melted butter
  • (I chilled overnight at this point)
  • Fill each madeleine mould with the mixture and bake for 7-8 minutes. Turn out onto a cooling rack
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Madeleines
Amount Per Serving
Calories 73 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 24mg8%
Sodium 5mg0%
Potassium 9mg0%
Carbohydrates 7g2%
Sugar 4g4%
Vitamin A 150IU3%
Vitamin C 1.3mg2%
Calcium 5mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Baked Goods
Cuisine: French
Keyword: Mini Madeleines
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Filed Under: Baking, Cake, £ Ingredients: Dairy, Eggs, Flour, Orange, Rose Water, Sugar

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    Recipe Rating




  1. Jacqueline

    5 stars
    They are just a perfect size if you ask me. I must give madeleines a go.

    Reply
    • Helen

      They are wonderful Jac. Make them!

      Reply
  2. Gail

    5 stars
    Ahhh! Now the tweet about humps makes sense! :-)

    Reply
    • Helen

      The tweet was a semi experiment to see how may bots started to follow. None this time!

      Reply
  3. Ellie

    5 stars
    Why is it that miniature things are ALWAYS cuter!! I love these… had a look at your pics from the last madeleine batch… amazing!

    Reply
    • Helen

      Aren’t they lovely? And 40 cakes from a 1 egg mix how diet friendly is that?

      I had such fun doing those pictures, I really need some studio lights!

      Reply
  4. Krithi

    5 stars
    These are lovely and adorable.. Would love to try…

    Reply
    • Helen

      Thank you. Go and make some!

      Reply
  5. Ren Behan - Fabulicious Food

    5 stars
    Too cute! They do look lovely and easy to make too. Perfect for National Baking Week!

    Reply
    • Helen

      I love making them Ren, so easy and a bake ahead number!

      Reply
  6. Hannah

    4 stars
    Such cute little cakes! I always have trouble baking with my mini madeleine pan (they usually end up burnt around the edges and under-baked in the centers), but you’re tempting me to give it another chance.

    Reply
    • Helen

      So so photogenic too Hannah!

      Reply
  7. Sarah, Maison Cupcake

    5 stars
    Lovely! You have converted me to the way of the Mad!

    Reply
    • Helen

      You’d have been mad not to convert! ;-)

      Reply
  8. Anna

    Can we get this in English measurements???

    Reply
    • Helen

      Hi Anna, I write in metric as it is more widely used and more accurate. Here is a handy converter
      http://www.metric-conversions.org/weight/grams-to-ounces.htm

      Reply
  9. Anna

    What is rose water

    Reply
    • Helen

      It is a rose essence, gives a lovely gentle flavour

      Reply

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