My Madeleine

Madeleine“L’heure du Goûter”, snack time, is a magical hour in the afternoon, when school or kindergarten end and the parents or caregivers take the children to their homes. On the way they pass via the Boulangerie to buy the snack (Goûter in French) of four o’clock. The variety of snacks is large, today, of course, healthier products also come in, but when we talk about the classic Goûter, we mean, among other things, pain-au-chocolat, some cookies or biscuits and of course the Madeleine cookie.

MadeleineMadeleine is a small cake, some call it a cookie, spongy and very rich in butter. Its salient feature is the shape of the shell obtained as a result of its baking in a mold in the form of shells. Like any classic French pastry or dessert, many stories have developed around the Madeleine’s name and origins.

MadeleineOne of the most fascinating stories about the origin of Madeleine belongs to the 18th century. Stanisław Leszczyński, King of Poland, was exiled to France where he found refuge. Louis XV married Leszczyński’s daughter, making her Queen of France. At the same time, Leszczynski took control of the Lorraine region, where he established a royal court. 

MadeleineIn 1755, during a reception organized by Leszczyński for his guests at his castle in the town of Commercy (in the Lorraine region), a heated quarrel broke out between the chef and the pastry chef. The baker was offended and walked away, leaving the king and his guests without dessert. Of course it’s not possible to finish a real French meal without dessert, here a maid named Madeleine Paulmier came into the picture, deftly improvising a dessert in the shape of a cookie, according to a recipe she inherited from her grandmother. The guests praised the aromatic, juicy and shell-shaped cookie, and the rest is history.

MadeleineThe Madeleine cookie has become a culinary, historical and literary myth, much thanks to Marcel Proust’s book “In Search of Lost Time”. The moving scene in which Frost depicts the moment the cookie is immersed in the cup of tea has become one of the pillars of French and world literature.

MadeleineMadeleine cookies are the ultimate snack in my opinion, they are easy to make, delicate and buttery. This time I chose to bake the Madeleine in a special mold of one big Madeleine, “Mega” Madeleine if you will. Of course the recipe can also be prepared in a standard Madeleine mold, only the baking time will be shorter.


My Madeleine
One big Madeleine or 8-10 small units, depends on your Madeleine mold size


120 g eggs (around 2 eggs)
100 g sugar
40 g milk
125 g flour, sifted
5 g baking powder (sifted with the flour)
140 g melted butter

Fondant (possible): 
120 g confectioner’s sugar
30 g orange juice

1. In a medium bowl whisk eggs and sugar. You can use a mixer but no whipping is needed.
2. Add milk, keep whisking.
3. Add flour and baking powder, mix until the ingredients come together.
4. Slowly add melted butter, until the batter becomes smooth.
5. Cover the batter and chill in the refrigerator for 2 hours.
6. Meanwhile, preheat the oven to 210 degrees Celsius. Grease the pan with soft butter and flour. Note that all the folds of the shell are greased and floured.
7. Transfer the batter into a piping bag or a plastic bag, with one of the edges snipped off. Fill the mold almost to the top.
8. Place the pan in the oven and immediately lower the temperature to 160 degrees.
9. Bake for 20-25 minutes for small units, or 45-50 minutes for a one big unit. Bake until nicely browned.
10. Meanwhile, make the fondant: mix the confectioner’s sugar and orange juice until the sugar melts and a kind of thick white liquid is obtained.
11. Remove the Madeleines from the oven and while hot, carefully remove them from the pan and brush with fondant. If you are a chocolate lover, it is recommended to melt chocolate and dip the Madeleines.



  • 26 December 2020

    Dear Sharon,
    Thanks for your amazing Blog and your delicious accurate recipes.
    I really love to read the background and the story behind the recipes.
    We really miss the Madeleine cookies of France.
    I wish you a better and more charming new year and wish for us that we will soon be able to go on tours with you in the most beautiful city in the world – Paris.

  • 12 January 2021

    I’m not that much of a online reader to be honest
    but your sites really nice, keep it up! I’ll go
    ahead and bookmark your website to come back down the road.
    Many thanks

  • 09 March 2021
    Susan Fisher

    Hi Sharon,
    Did you mean 140 g melted butter?

  • 14 March 2021

    Hola amo…. tus recetas 🍩 pero me gustaría q aya una opción en español saludos ,tu fan de Argentina 🇦🇷 saludos 😍

      • 05 April 2021

        She says she loves your recipies but she would loved it if there was an option to see it in Spanish.

  • 14 March 2021

    I’m amazed, I must say. Rarely do I encounter a blog that’s both educative and entertaining, and let
    me tell you, you have hit the nail on the head.
    The issue is something not enough men and women are speaking intelligently about.
    I am very happy that I came across this in my hunt for something
    relating to this.

  • 15 March 2021

    Can you use butter spray in the molds?

  • 31 December 2021

    Hi, where can I get the mega size Madeline mould ? Thank you!!


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