Cakey Madeleines


by: Ana Banana

These madeleines are made much like a whole-egg sponge cake, a genoise, but they're denser and much more buttery. They not only contain more butten they’re made with brown hutten which gives them a deep, nutty flavor. It's highly recommended to use a silicone moldfor madeleines as they otherwise love to stick. If you don't have silicone, butter the molds twice - chill after the first brushing - before flouring.


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serves: 18

3 eggs (warmed to room temperature)

1/2 cup granulated sugar

9 tablespoons cake flour

1/2 cup butter (made into brown butter)

Confectioners' sugar (for sprinkling)

Nutrition Facts
Cakey Madeleines

Servings Per Recipe: 18

Amount per Serving

Calories: 93

  • Total Fat: 5.8 g
  •     Saturated Fat: 3.5 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 40.8 mg
  • Sodium: 55.6 mg
  • Total Carbs: 9 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 5.6 g
  • Protein: 1.3 g

how is this calculated?

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1.  Combine the eggs and sugar and beat on high speed until the ribbon stage.

2.  Sift the flour over the egg mixture while folding.

3.  In a small bowl, combine the brown butter with about one-fourth of the beaten madeleine mixture. Fold this mixture with the rest of the batter.

4.  Fill the molds slightly less than full. Bake until slightly browned, sprinkle with confectioners' sugar, pop the madeleines out of the molds, and let cool.

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