For 12 madeleines

  • 60 g of melted and cooled butter + a little butter at room temperature for the madeleine tray
  • 60 g of flour + a little for the madeleine tray
  • 2 eggs
  • 70g powdered sugar
  • 1/4 teaspoon(s) of salt
  • 1 teaspoon(s) of vanilla extract
  • Icing sugar


  1. Preheat the oven to 190°C. Butter the 12 cells of a madeleine tray. Sprinkle with flour then eliminate the excess.

  2. Beat the eggs, sugar and salt with a mixer at medium speed until light and fluffy, for 5 minutes.
    Add the vanilla.

  3. Sift the flour over the mixture.

  4. Whisk with the mixer set to low speed, until the flour is well absorbed. Add half of the melted butter until well absorbed. Repeat with remaining butter.

  5. Divide the dough into the cells of the madeleine pan.

  6. Bake for 10 to 12 minutes, rotating the plate back and forth halfway through cooking. Remove the tray from the oven, immediately invert it onto a rack and tap the bottom to release the madeleines.

  7. Let cool. Lightly sprinkle the madeleines with icing sugar.

Similar Posts