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Madeleine is a very traditional french cake loved by little ones for breakfast or snack but also by adults at coffee time !
I've been doing this recipe for years, simply because my kids loved them. I made a batch and it was gone in no time !

The recipe is very simple, but the resting time is very important to get the "hump" effect. You can change the flavour to vanilla, lavender or even orange blossom flower extract. Another variation is to dip half of the madeleine in melted chocolate.
This recipe can be done in a Thermomix®, a regular food processor or a whisk.
Prep Time5 mins
Cook Time12 mins
Resting1 hr
Total Time1 hr 17 mins
Course: Baking
Servings: 20 pieces


  • Thermomix® - Food processor or whisk


  • 2 pces Eggs
  • 1 Lemon rind
  • 1 tbsp Baking powder
  • 100 gr Sugar
  • 100 gr Butter
  • 100 gr Flour
  • 1 tsp Salt


  • Preheat the oven at 210℃
  • Melt butter and cool down a bit
    -> Thermomix® 2 min/ 40℃ / Speed 1.5
  • Add eggs, sugar and lemon rind blend for 30 sec
    -> Thermomix® 30 sec/ Speed 3
  • Add flour and baking powder blend another 40 sec
    ->Thermomix® 45 sec/ Speed 3.5
  • Add salt and blend another 10 sec
    -> Thermomix® 10 sec/ Speed 3.5
  • Reserve the preparation for 1 hour (Cover with cloth and leave at room temperature)
  • An hour later, spoon the mixture in a madeleine tray up to 3/4 level only
  • Place the madeleine tray in the oven (mid level) and bake for about 8 to 10 minutes depending on your oven. Madeleine hump should rise and the madeleine should turn to a nice golden color. Reduce temperature to 180℃ for the last 3 minutes of baking.


The secret of the "hump" is the resting time. It is important to respect it. 
Don't overfill the madeleine mould (only up to 3/4 level) or it will overflow when baking.
It is important to check how the baking is going for your fist batch as time may vary depending on your oven. Madeleines may be dry if you overbake them. They should have a nice golden color a bit brownish on the edges and lighter yellow in the center.
Healthier option:
Use an organic lemon for the rind, organic eggs, pasture raised butter and unbleached flour.
Adjusting the sugar level may change the end result as part of the brownish color comes from the sugar.