Citrus Madeleines


This recipes makes 24 madeleines

When every I hear the word Madeleines I keep picturing the childrens movie Madeline.

I bought the silicone mould for these madeleines about 3 years back, but every time I read the recipe, it freaked me out especially the warning that always accompanies the recipe.



That line alone, would make anyone scared. But I really wanted to try out the mould before the end of the year and I came across the perfect recipe in one of Anna Olson’s recipe books.

The little bump at the bottom of the Madeline is called a “La Bosse.”


  • 3 x eggs.
  • ¾ x cup castor sugar.
  • Grated zest of one lemon.
  • 1 x tsp vanilla essence.
  • 1 x cup cake flour.
  • 2 x tsp baking powder.
  • 115g x unsalted butter, melted.
  • ¼ x cup room temperature milk.
  • 1 x tbsp. cooking oil.


  • In a stand mixer, whip the eggs, the castor sugar, lemon zest and vanilla essence. Whip on high speed, until the eggs are thick, pale and hold a ribbon when you lift the whisks, it took me roughly 15 minutes to achieve this.
  • In a bowl, sift the cake flour, baking powder and mix with a spoon.
  • Put the stand mixer back on, on medium speed, add a little bit of the flour mixture at a time to the egg mixture and mix till everything is well combined.
  • In another bowl, whisk the melted butter, milk and oil together.
  • Take about 1 cup of the egg mixture and pour it into the butter mixture, whisk until combined.
  • Then take the butter margarine and add it to the egg mixture bowl.
  • Gentle fold this mixture until well combined.
  • Cling wrap the top of the bowl and pop into the fridge for 2 hours to allow the butter to set again.


  • After 2 hours, spray cook and spray over your moulds and then dust with flour, make sure that you remove all excess flour from the moulds.


  • Gentle stir the batter twice to deflate a little.
  • Gently fill your moulds about ¾ of the way. I used my smallest ice cream scoop to fill my moulds.


  • Pop into a preheated oven and bake at 180 degrees for 10 minutes.
  • Remove from the heat, bang the bottom of the pan against the table twice… this step has to be done in order to achieve that bump.
  • Return the pans to the oven and bake for another 15 minutes till lightly golden brown.
  • Remove from the oven and turn out onto the cooling racks to cool completely.

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