Almond Madeleines

Preparation info
    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About

These small, light-as-a-feather delicacies are of French origin, a traditional tea cake made famous by the writings of Marcel Proust. Madeleines are best eaten as soon as they are made. This quantity will make a couple of dozen tiny cakes.


  • 125 g unsalted butter
  • 4 large eggs
  • 175 g


  1. Preheat the oven to 220°C and butter and flour a madeleine tray. Melt the butter over a moderate heat until it begins to brown, then strain it and allow to cool to room temperature.
  2. Whisk the eggs in an electric mixer for a few minutes until thick. Wit