Madeleines IG bas


For 15-30 madeleines, depending on the size of your molds

  • 3 eggs
  • 40g of coconut sugar
  • 100g butter
  • 50g hazelnut/almond powder
  • 50g of chickpea flour
  • 100g of flour T110
  • 8g of baking powder
  • 50g of milk
  • Optional: vanilla or lemon zest

Mix the eggs with the coconut sugar. Add the melted butter and mix gently.

Add the powders: hazelnut or almond, chickpea flour and T110, yeast and mix gently.

Finally, relax the device with the milk.

Finally, if you wish, you can personalize your madeleine dough with a vanilla bean or lemon zest.

If possible, let the dough rest for 4 hours in the refrigerator: the flavors will develop, the dough will harden and it will be easier to put in the mold.

Preheat the oven to 180°C: use a pastry bag or a small spoon to place the madeleines in their mold. Cook for 5 to 15 minutes depending on the size of the madeleines.

Enjoy them in the next few hours, the madeleines are best fresh out of the oven!

Tip: the characteristic bump of the madeleines is obtained thanks to the thermal shock, between a cold dough and a hot oven. It is therefore recommended to let the dough cool down well, and to put it in a well preheated oven.

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