Madeleines are those little shell shaped cakes you often see at French bakeries. They are soft, buttery, and have a lovely little bump on top.
I always thought they were tricky to make at home, but this recipe is actually quite simple. You just need a madeleine pan and a bit of patience while the batter chills.
This version is completely eggless, so it works well for anyone who avoids eggs or simply ran out of them. You still get that light texture and golden edges without any trouble.
The condensed milk and yogurt do a lot of the work here, keeping the cakes tender and slightly sweet. A little lemon zest adds a fresh note that makes them taste bright.
Dust them with powdered sugar and serve them warm with tea or coffee. They really are best fresh out of the oven.
Why You’ll Love It
Bright Lemon Flavor – Lemon zest balances the buttery sweetness, giving each madeleine a fresh, lively finish.
Soft Centers, Golden Edges – Yogurt, milk, and butter create tender centers with lightly crisp, golden edges.
Classic Madeleine Shape – Chilled batter rises into beautifully rounded shells with the charming look madeleines are known for.
Rich Without Feeling Heavy – Condensed milk adds smooth sweetness and moisture while keeping the crumb delicate and light.
Ingredient List
- 1 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Sweetened Condensed Milk
- 1/4 cup Melted Butter (plus extra for the pan)
- 1/4 cup Whole Milk
- 2 tbsp Plain Yogurt
- 2 tbsp Granulated Sugar
- 1 tsp Vanilla Extract
- 1 tsp Lemon Zest
- 2 tbsp Powdered Sugar (for dusting)
Directions
Step 1
Whisk the condensed milk, melted butter, milk, yogurt, sugar, vanilla and lemon zest in a bowl.
Step 2
Sift the flour, baking powder, baking soda and salt over the wet ingredients and fold just until smooth.
Step 3
Cover the batter and chill for 1 hour. The cold batter helps create the signature hump.
Step 4
Preheat the oven to 375 F. Brush a madeleine pan generously with butter and dust lightly with flour.
Step 5
Spoon 1 tablespoon of batter into each shell without spreading it.
Step 6
Bake for 10 to 12 minutes, until the humps rise and the edges turn golden.
Step 7
Tap the madeleines out onto a rack, dust with powdered sugar and serve warm.
Tips
Measure the Flour Carefully
Spoon the flour into your measuring cup and level it with a knife instead of scooping directly from the bag. Too much flour can make this eggless batter thick and leave the madeleines dry.
Sift the flour, baking powder, baking soda, and salt together before folding them into the wet mixture. This spreads the leaveners evenly so the madeleines rise consistently.
Use Cooled Melted Butter
Melt the butter, then let it cool until it feels warm rather than hot before mixing it with the milk and yogurt. Hot butter can make the dairy mixture look uneven and may affect the batter’s texture.
Fold in the sifted dry ingredients just until you no longer see dry flour. Overmixing can make the madeleines less tender and reduce their delicate texture.
Chill the Batter Fully
Cover the bowl and chill the batter for the full hour so it becomes cold and slightly thicker. This temperature difference helps the centers rise into the classic madeleine hump in the hot oven.
If you are baking in batches, keep the remaining batter in the refrigerator while the first batch bakes. Do not leave it sitting at room temperature between batches.
Try These Next
- Eggless Chewy Coconut Macaroons
- Eggless Dark Chocolate Mousse
- Eggless French Vanilla Creme Brulee
- Eggless Zesty & Tangy Lemon Curd
Questions You Might Have
Can I make these without a madeleine pan?
Yes, you can bake the batter in a mini muffin pan, although the cakes will have a different shape and may need slightly less baking time.
Fill each mini muffin cup about two-thirds full and start checking them after 8 minutes, looking for lightly golden edges.
Eggless French Madeleines
Ingredients
Equipment
Method
- Whisk the condensed milk, melted butter, milk, yogurt, sugar, vanilla and lemon zest in a bowl.
- Sift the flour, baking powder, baking soda and salt over the wet ingredients and fold just until smooth.
- Cover the batter and chill for 1 hour. The cold batter helps create the signature hump.
- Preheat the oven to 375 F. Brush a madeleine pan generously with butter and dust lightly with flour.
- Spoon 1 tablespoon of batter into each shell without spreading it.
- Bake for 10 to 12 minutes, until the humps rise and the edges turn golden.
- Tap the madeleines out onto a rack, dust with powdered sugar and serve warm.