Madeleine recipe

Kithumini Jayasiri/Staff
Kithumini Jayasiri/Staff

It’s nearly midnight. You’re sitting at the ASUC Student Union, writing a paper for French R1B. It’s due in just a few hours, yet all you can think about is how you really, really, really want to sink your teeth into a sweet, spongy madeleine. You would much rather actually be in France eating cookies than writing about France. But it’s okay—this madeleine recipe will bring the taste of France right to your mouth without you even having to leave your coveted seat in the student union.

What you’ll need:

2 eggs

1 tsp vanilla extract

Dash of salt

1/4 cup sugar

1/2 cup flour


Kithumini Jayasiri/Staff

1 tbsp lemon zest (optional)

1/4 cup butter

Powdered sugar for decoration

Kithumini Jayasiri/Staff

Kithumini Jayasiri/Staff


What you’ll do:

1. Preheat oven to 375 degrees Fahrenheit.

2. Use cooking spray or butter and flour to line madeleine molds.

3. In a bowl, beat eggs and add in vanilla and salt. Beat under high speed until light.

4. While beating, add sugar. Continue to beat until the mixture becomes thick (beat for about 5-10 minutes).

5. Add flour to egg mixture. Don’t add it all in at once. Gently fold the flour in as you add it.

6. Add in lemon zest and melted butter.

7. Pour batter mixture into molds.

8. Bake for about 15 minutes. It should take about that long for the tops to become golden and spongy.

9. Take madeleines out of molds. Sprinkle with powdered sugar.


Contact Kithumini Jayasiri at [email protected].