Angela’s EASY Madeleines

Almond Madeleines recipe is here.


Angela's Easy Madeleines

This is a plain Madeleine recipe - which is actually LEMON! There is also an Almond one on this site. I've taken the rather fussy Julia Child recipe and made it super easy.
Course Breakfast, Dessert
Cuisine French
Keyword easy madeleines, lemon madeleines, madeleines
Servings 36 MINI Madeleines
Author misangela


  • Two MINI Madeleine pans or regular sized pans. This recipe is for MINI, you'll get about half as many (18) regular ones. SEE NOTES.
  • Gallon ziplock or pastry bag with large plain tip.
  • Cooling rack.
  • Wire strainer to sift confectioners sugar.


  • 2 Large eggs, beaten
  • 3/4 cup sugar
  • 1 1/2 cups A/P flour
  • 4 oz butter (one stick), cut up
  • 1 lemon, zest and juice only about 1 tsp juice needed and a Tbl of zest
  • 1/2 tsp vanilla extract
  • confectioners sugar to coat after baking


  • Preheat oven to 375°F.
  • Whisk together sugar and flour.
  • Put butter in microwave dish and melt - do not boil, use half power. When mostly melted, whisk briskly to ensure it's all melted and it will cool properly. It takes about 1-2 minutes.
  • Beat eggs.
  • Using a strong spoonula, stir together flour and eggs. Stir for a couple of minutes. Add extract, lemon zest, lemon juice and stir again.
  • Make sure butter is just WARM (if not, whisk it a bit and it'll cool down) and stir into batter. Stir thoroughly until batter is fully smooth and integrated.
  • Put batter in freezer for about 10 minutes to cool. Remove, stir again, put back in freezer for about 5 more minutes.
  • Thoroughly spray Madeleine pans with food release OR brush with butter.
  • Put batter into a gallon ziplock (or pastry bag with plain large tip) for easy dispensing into the madeleine pan. Fill madeleine cups about 3/4 - about 2 tsp for a MINI pan or about a Tablespoon for regular sized pan.
  • Make sure oven racks are in the center two. Put one pan on each rack. Set timer for 10 minutes for MINIs and 15 minutes for regular sized. Rotate pans at halfway point for even cooking.
  • When madeleines are browned to your liking, put on a cooling rack and cover with confectioners sugar. (Use a wire strainer to shake sugar through.)


If you have regular sized Madeleine pans, this recipe will make about half as many (~18 or so).  The cook time will be at least 15 minutes, perhaps more if you like them medium brown like I do. 
There is another recipe on this site for Almond Madeleines. 

One Reply to “Angela’s EASY Madeleines”

Comments are closed.