Almond Madeleines

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Almond Madeleines (Soft, Buttery & So Pretty 🤍)

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There’s something about madeleines that just feels a little special. Maybe it’s the delicate shell shape, or the way they turn out so light and buttery with that slight crisp edge. These almond madeleines were one of those bakes I didn’t overthink… just simple ingredients, mixed by hand, and they came out so so good.

Soft, lightly sweet, with that gentle almond flavour and a dusting of icing sugar on top — perfect with a cup of tea or coffee.

What You’ll Need

3 large eggs
¾ cup castor sugar
1 tsp vanilla extract
½ tsp almond extract
1 cup all-purpose flour
½ tsp baking powder
A pinch of baking soda
A pinch of salt
100g butter, melted and cooled
Sliced almonds (for topping)
Icing sugar (for dusting)

How I Made It

Step 1: Beat Until Light & Fluffy
In a bowl, I beat the eggs, sugar, vanilla and almond extract together by hand until it turned pale and fluffy. This step really makes a difference — don’t rush it.

Step 2: Add the Dry Ingredients
Sift in the flour, baking powder, baking soda and salt. Gently fold it in, keeping the batter light.

Step 3: Fold in the Butter
Add the melted (and slightly cooled) butter and fold again until smooth and glossy.

Step 4: Let It Rest
Let the batter rest for about 20–30 minutes. This helps give that classic madeleine texture.

Step 5: Fill & Top
Grease your madeleine moulds well. Spoon the batter in (don’t overfill), and sprinkle sliced almonds on top.

Step 6: Bake
Bake at 180°C for about 10–12 minutes, until the edges are lightly golden and the centres spring back.

Step 7: Finish
Once out of the oven, let them cool slightly and dust generously with icing sugar.

The Best Part

That first bite — soft inside, slightly crisp edges, and that mild almond flavour coming through. Simple, comforting, and honestly hard to stop at just one.

Little Notes

Beating the eggs and sugar well is key for that light texture
Resting the batter really helps with the rise
Don’t skip greasing the moulds properly
Best enjoyed fresh, slightly warm

Final Thoughts

These almond madeleines are one of those bakes that feel effortless but look (and taste) like you’ve put in a lot more work. Light, buttery, and just the right amount of sweet — definitely something I’ll keep making again.