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Classic Madeleine Pastry - With A Modern Twist (Simple Recipe)

Updated on May 29, 2015

Madeleine with a Twist

5 stars from 3 ratings of Madeleine Pastry with a Twist

The Finished Product


I hope you are all doing well! We are so excited to introduce to you a recipe on how to make a French treat, Madeleines! Madeleines are soft on the inside and cripsy on the outside. They are perfect for a tea party with friends, or even just a delicious afternoon snack when you crave something a bit sweet and small.

Below you will find the steps to make these sweet treats! We used our home made vanilla sugar for the batter, so the pastry would carry a slight sweet vanilla scent. After they are done baking, they should have a small hump on the back. They are best served warm or the day of, but they are also good the day after, that's when you can dunk them in a cup of tea and enjoy the full experience.

Normally, they are eaten plain or dusted lightly with powdered sugar, but we decided to try them in a couple different ways. First we poured lemon glaze on the madeleines, and put a piece of candied lemon peel on top. The second style we tried was brushing 2 layers of chocolate ganache, and dusting with powdered sugar. You can find our blogs on how to make vanilla sugar, lemon glaze, and candied lemon peels with the links below. Try them out with different approaches and be creative!!

Have fun baking and let us know if you like them!

Cook Time

Prep time: 1 hour 15 min
Cook time: 15 min
Ready in: 1 hour 30 min
Yields: 24 Large Madeleines


  • 2/3 Cup Granulated Sugar
  • 7 Tablespoons Unsalted Butter, Room Temperature
  • 3 Large Eggs, Room Temperature
  • 1 1/2 Teaspoons Vanilla Sugar
  • 1 Cup All Purpose Flour, Sifted
  • 1/2 Lemon, Zest
  • 1 Pinch Kosher Salt
  • Extra Unsalted Butter, Greasing Purpose
  1. Cube the butter and set aside.
  2. Zest half the lemon and set aside.
  3. Put the butter in a large mixing bowl.
  4. Combine the sugar into the bowl with the butter.
  5. Whip the mixture well until it forms a creamy paste.
  6. Add the eggs one-by-one and mix them well together.
  7. Put in the vanilla sugar, the lemon zest, and the salt.
  8. Mix them up.
  9. Put in the sifted flour with a small portion at a time.
  10. Slowly fold the flour into the batter.
  11. Repeat until all the flour is incorporated.
  12. Cover the bowl with plastic wrap and chill in the fridge for 1 hour.
  13. Use the extra butter to grease the pan for easy separation of the pastries.
  14. Start the oven at 350 degrees Fahrenheit
  15. After 1 hour, take the batter out.
  16. Use a spoon to scoop the batter and fill in 2/3 full in the mold.
  17. Bake them in the oven for 15 minutes or until they are golden, and springy to touch.
  18. Take them out and let them set in the mold for a few minutes.
  19. Transfer them to a cooling rack.
  20. After the previous step, you can now decorate the madeleines.


Cubed butter and sugar.
Cubed butter and sugar.
Add in the eggs, one at a time.
Add in the eggs, one at a time.
Put in the sifted flour.
Put in the sifted flour.
Fold in the flour.
Fold in the flour.
Grease the pan with butter.
Grease the pan with butter.
2/3 full.
2/3 full.
Easily removed from the mold.
Easily removed from the mold.
Powdered sugar on top.
Powdered sugar on top.
Lemon glaze and candied lemon peels.
Lemon glaze and candied lemon peels.
Brushed chocolate ganache.
Brushed chocolate ganache.


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    • profile image

      Lawrencetaster 3 years ago

      I'm going to try these this weekend. They look great!

    • beautynthefoodie profile image

      Anh and Cydney 3 years ago from Kansas

      Thank you, Akriti Mattu! Try them out and let us know how they are! Stay tuned for future entries and thank you for reading our blog.

    • Akriti Mattu profile image

      Akriti Mattu 3 years ago from Shimla, India

      You make it look so easy :)