Madeleines are a rich, buttery, light-as-air French delicacy, distinctive by their scalloped shape. Serve with a cup of tea and coffee for an extra special afternoon tea

Heat the oven to 175°C/Gas mark 3 ½. Melt the butter in a pan and then cook it until it starts to brown and smell aromatic, then remove from the heat and pour into a heatproof bowl to cool at room temperature
Whisk the eggs with caster sugar until they are light and a thick ribbon forms
The ribbon refers to the physical properties of a thickened liquid and its ability to hold on the surface. A thin ribbon will be visible and hold on the surface for 1-2 seconds, a thick ribbon will be visible and hold on the surface for 5 seconds or more. It is often referred to when making batters, custards or creams
Melt the demerara sugar and honey together until they reach 120°C. Pour the honey mixture onto the eggs, whisking continuously until cool. Fold in the flour, baking powder and butter
Scoop the batter into 12 madeleine moulds and bake for 12-15 minutes until cooked. Once baked, tip out of the mould and cool until they are still slightly warm
Flavouring madeleines
The madeleines can be flavoured with vanilla, lemon, apricots, pistachio or any flavour you would like to add
Arrange the madeleines in a shallow bowl, lightly dust with icing sugar and serve immediately
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Wine Matching

Find out why we suggest matching this Madeleines recipe with a champagne or sparkling white wine


  • 225g of butter
  • 5 eggs
  • 125g of caster sugar
  • 125g of Demerara sugar
  • 25g of honey
  • 225g of plain flour
  • 5g of baking powder
  • icing sugar for dusting


  1. Sugar thermometer
  2. 12-hole madeleine mould

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This madeleines recipe from Tom Aikens provides a guide to perfecting the classic French cake