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Photo of Madeleines


A delicious & delicate balance of flavor that perfectly compliments your afternoon tea.

Course Dessert
Cuisine French
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12 madeleines


  • 6 tablespoons (90 g) unsalted butter melted and cooled plus room-temperature butter for the molds
  • 6 tablespoons (80 g) superfine sugar plus more for the molds
  • 2/3 cup (80 g) flour
  • 1/4 teaspoon orange flower water
  • Grated zest and juice of 1/2 small lemon
  • 2 eggs separated
  • Pinch of salt
  • Confectioners' sugar for serving


  1. Preheat the oven to 350 degrees F (180 degrees C). Butter 12 madeleine molds. Dust them with superfine sugar, tapping out the excess.
  2. Put the melted butter, superfine sugar, and flour into a bowl and stir to mix well. Add the orange flower water and lemon zest and juice and again mix well. Stir in the egg yolks until blended.
  3. In a separate bowl, combine the egg whites and salt. Whisk by hand or with a handheld mixer on medium speed until stiff peaks form. Gently fold the egg whites into the batter just until no white streaks remain. Divide the batter evenly among the prepared molds.

  4. Bake until very lightly browned at the edges, 10-12 minutes. Let cool in the molds on a wire rack for 5 minutes, then turn out of the molds onto the rack and let cool completely. Sift the confectioners" sugar over the madeleines just before serving.

Recipe Notes

I didn't have orange blossom water, so I substituted with vanilla extract.

If you don't have madeleine molds, standard muffin cups will work. In the Edwardian period,you could also get English madeleines, which were made in dariole molds (shaped like small flowerpots) and were often hallowed out, filled with jam, the tops put back on and then iced. This recipe will also work for those, with or without the jam filling.

This recipe is from the Official Downton Abbey Cookbook