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Fluffy French Madeleines

Fluffy French Madeleines


Another food-filled Friday has rolled around and with it comes little plump, scalloped morsels of buttery love otherwise know as...



The most essential piece of equipment you will require is, of course, the madeleine mould. I have THIS one but just do a quick google search and an abundance of options will be laid before your hungry eyes.

Today's recipe comes from the BBC and, more specifically, Monsieur Michel Roux Jr. I really like him on the TV.  Comes across as a very friendly and genial chap.  And I love his fluffy, French madeleines...

Enough from me already - on with the show!


2 free-range eggs

(do try and avoid eggs from caged hens. It's nice to think of the little chickens roaming free in hen-like harmony. And it probably means they are more relaxed and thus more inclined to push out some quality eggs.  That's my theory in any case.)

100g/3.5oz/1 cup caster sugar

100g/3.5oz/1 cup of plain flour, plus extra for dusting

1 lemon, juice and zest

3/4 tsp baking powder

100g/3.50z of butter/1 stick of butter, melted and slightly cooled, plus a little extra for greasing


1. Pre-heat the oven to 200c/400f/gas mark 6. 

(I actually put mine down to 180c as it is fan assisted and tends to bake fast!)

2. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.


3. Whisk together the eggs and the sugar in a bowl until frothy. 

(Do it by hand, electric mixer or stand mixer.  All equally as effective.)



4. Lightly whisk in the remaining ingredients until the mixture comes together and resembles the picture below.

(I would also urge you to dip a (clean) finger into the batter.  Even at this stage it tastes mighty fine!  I know, I know - it contains raw egg and current health advice is to avoid such fool-hardy behaviour.  I'll take my chances.)


5. Leave the mixture to stand for 20 minutes before carefully pouring into the prepared madeleine tray.


6. Bake for 8-10 minutes, or until the mixture has raised a little in the middle and is cooked all the way through.

(I found that 9 minutes at 180c was perfect for me, my oven and my madeleines.)


Michel says that they are best eaten within an hour of cooking and I would have to agree.  Although I only ate one as opposed to my usual three or four. Watch my weight Wednesday is keeping me firmly on track so far!


Ginger Warrior, over and out.

P.S.  Have you ever made madeleines before? What recipe do you use? Next time I quite fancy trying out James Martin's cinnamon madeleines with winter caramel sauce! What do you think?  Would that be a good baking post?  :)

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  1. No comments about your …matilda’s….mirium’s…madelines? Either all too busy making them or too busy following your ‘Weight In Wednesday’ blog and running scared! They look delishious though if that is any consolation!

    • The Ginger Warrior

      They were very light and lemony Greigy. And I managed to limit consumption to a couple rather than ten! :)

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