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Adjust Servings:
100g Unsalted butter Plus extra for greasing
2 Eggs Medium
100g Caster sugar
1 tsp Vanilla extract
100g Plain flour Plus extra for dusting
1/2 tsp Bicarbonate of soda
Icing sugar To sprinkle
2 madeleine baking trays (or reuse if you only have 1)

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Light shell- shaped sponges delicious any day.

  • Gluten Free


  • Equipment



These shell-shaped buttery are classic french light sponges that are a very delicate snack that are also nice to nibble on with a cup of tea in the other hand. These shell – shaped sponges are also a great piece of baking that any flavours can be experimented with. My personal favourites is to add 1tsp of cinnamon or mixed spice give them a bit of a christmassy feel. I also like to add 1/2 tsp of poppy seeds and the zest of 1 lemon give it a zing a real summary feel.



Place the butter in a pan and heat gently. Once it has melted, continue cooking until it has turned golden brown and flecks start. Remove from the heat and leave to cool.


Preheat the oven to 200c/Gas 6. Grease the madeleines baking trays with butter, then dust with flour. Tap the tray to remove any excess flour. Then place the tray in the fridge to allow the butter to harden do when the batter is put into the tin it stop the madeleine from sticking as much.


Beat the eggs, caster sugar and vanilla extract until sugar has dissolved and the mixture is light and fluffy. Sift the flour and bicarbonate of soda into the egg mix and gently fold until its all incorporated. Pour in the brown butter and mix gently. Leave the batter to stand for 15mins.


Fill each madeleine mould to ¾ full of the batter. Place the tray in the oven and bake for 8-10mins until the madeleines have risen and the centre is cooked. They are best eaten the same day, sprinkle with icing sugar.

Recipe Reviews

Average Rating:
Total Reviews: 1
Hannah Jackson

I really like these because they are light and very pretty, i feel that these are a very nice little something to have with your tea. Madeleines are a dish that i love to cook with my friend Ellie because we can experiment with lots of different flavours, my personal favourite is cinnamon, i really like adding this to them especially round Christmas.

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