New Recipes

Madeleine Recipe

Madeleine is a French cookie/cake made of butter, eggs and flour. Easy recipe for the best madeleine that you just can't stop eating |


Madeleine Recipe

Makes 24 madeleines | Prep Time: 10 Minutes | Bake Time: 12 Minutes
Adapted from David Lebovitz and 101 Cookbooks


2 jumbo eggs plus 1 egg yolk
5 oz. sugar
5 oz. all purpose flour (sieved)
5 oz. unsalted butter (melted)
Lemon zest from half a lemon
1/2 teaspoon lemon juice
1/4 teaspoon baking powder (add into the sieved flour)


Preheat oven to 400°F. Grease the madeleine pan with butter.

Using an electronic hand beater, beat the eggs and sugar until thick and foamy. Add lemon juice, lemon zest into the egg mixture and blend well. Fold in the flour and use a spatula to mix well. Fold in the melted butter, stir and blend until the butter is well incorporated with the batter.

Transfer the batter into the madeleine pan and fill about 90% of each “hole”. Don’t spread it. Bake for 12 minutes or until they turn light brown.

Remove the madeleine pan from the oven and let cool on a cooling rack.

You might need to tap the madeleine pan to release the madeleines. Sprinkle with a little bit of powdered sugar before serving.

Cook’s Note:

To make the madeleine extra humpy, chill the batter in the fridge for a couple of hours before baking.

Subscribe to FREE Newsletter and YouTube Channel:

Don’t miss a recipe! Subscribe to Rasa Malaysia newsletter and Rasa Malaysia YouTube Channel.

Most-Pinned Recipes

Brownie butter cake - thick brownie and rich butter cake combined into one decadent and to-die-for cake! Bake the brownie first and then the butter cake |

Best-ever NO BAKE Nutella Cheesecake with toasted hazelnut, to-die-for richest and creamiest cheesecake |

Chocolate Chip Cookie Dough Cheesecake Bar recipe, the BEST cheesecake bar EVER |

Butter Cake - BEST-EVER rich, loaded, sweet, extremely buttery butter cake. The only butter cake recipe you need, must try |

Peanut Butter Cheesecake Brownies - the best and most decadent dessert ever with deep dish peanut butter cheesecake on brownies. Amazing and easy recipe! |

Meyer Lemon Pound Cake Recipe. Citrusy, rich, buttery pound cake glazed with lemony sugar! Sweetness OVERLOAD and the BEST |

Enter to Win FREE Prizes

Vinturi Vertical Lever Wine Corkscrew Giveaway
Tovolo Christmas 2015 Bundle Giveaway
Jacob Bromwell U.S. Embossed Tin Cup Giveaway

43 COMMENTS... read them below or add one

  1. These are so cute! I have never tried making madeleines either. I’m not the greatest baker on the planet, so I often leave the trickier recipes to the pros. You have done beautifully with yours and you should be very proud!

  2. Bee! I am so proud of you! You and your awesome baking skills! :D These look delish! And just because you’re so awesome! I’ll try them and tell you how much I enjoyed them! I promise! :) Improvised or not- they look gorgeous!!!

  3. David

    woah,i know these cookies!They are delicious,too bad my baking skills are non existent, i couldn’t even bake a premade lasagna w/out burning it a little lol. I’ll just wait til I make it back out to Cali and we all can enjoy these over a cup of tea.
    Cheers and thanks for sharing

  4. DailyChef

    Beautiful Madeleines! I’m a huge Costco fan too, and I agree, their Madeleines are quite good. Unfortunately, I can only buy them when I’m going to have guests over, because the portions are so big…

  5. YUM! my sister and i love the ones from costco, and usually split the box! i still haven’t found a recipe that i like yet, so thanks for sharing!!! they look great!

  6. Teng


    Is it possible this recipi have chinese version? My english standard is not that good, but I love your bakery, I study in Taiwan, really love malaysain foods, please advise.

    Thanks a lot!!.

  7. Elisha

    It’s stated in da recipe to melt da butter, but wldnt it b like oil?and i have a problem, as i am experiencing winter now, i tried whisking butter, but once i add the eggs in to whisk, da butter is alrdy starting to there any way to solve this?

    • Anjali

      yes, the butter will be oily once you melt it. pls go ahead.
      mix egg & sugar together (in a blender or electronic egg beater).

      Now combine the above to the baking pwdr + flour mix and continue with the main recipe.

  8. chris

    wow. these are awesome! :) i was lazy and just used two whole eggs and used lemon extract instead of lemon zest. these turned out AMAZING! the only thing is, has anyone experienced where the madeleines are baking too fast???

    mine get dark really quick and I end up baking them for about 6 minutes at 400 degrees instead of the whole 12. they come out done and awesome, so i’m not complaining, just wondering if anyone had that happen to them…

  9. chilipadi

    Thanks for the recipe. Which outlet store in Cali can I find the pan? Love the madeleines sold in Costco. However, prefer to bake my own.

  10. SparklingRachel

    I absolutely love madeleine I actually grab these when I get my starbucks fix. Really need to stop that, but the madeleine encourages me to go there. Definitely going to give this recipe a try because it seems pretty easy and I found the pan. It was in the most random section in a Japanese market. I was looking for these for weeks!

  11. lijokmai

    Can someone here help me with oz, what is equipelent to cup.

    5 oz. sugar how many cups?
    5 oz. all purpose flour (sieved) how many cups?
    5 oz. unsalted butter (melted) hw many cups?


  12. helen

    my mom made this cute snack long time ago when i was a child. i”m suprized n glad to find this recipe. can’t wait to make it.

    • Denise

      1 cup is 8 oz. For baking, though it is best to weigh out the ingredients. Butter: 2 Tablespoon is 1 oz

  13. Tried your recipe and they turned out beautifully. Hubby loved them and says it tastes like the ones he gets back home. (he’s French). They were super easy to make. Thank you for sharing !!!

Leave a Comment

Your email address will not be published. Required fields are marked *