RECIPE
Milkybar® White Chocolate Dipped Madeleines Recipe
Take a trip to seaside with these golden, fluffy white chocolate madeleines
April 25, 2025
We have teamed up with Jessie Bakes Cakes to teach you how to make madeleines! These Milkybar® Seashell White Chocolate Madeleines are perfect for picnics on the beach or a seaside-themed party. They combine the buttery richness of madeleines with our smooth and delicious Milkybar®. Madeleines can be a bit finicky, so you take the lead on the cakes and let the kids jump in when it’s time to decorate.
Looking for more vanilla-infused bakes? Head over to our listicle of Eight Easy Cupcake Recipes Anyone Can Bake. Or dive into the colourful world of Smarties® with our Mini Vanilla Cupcakes. For a cooling summer treat, try our frozen berry Milkybar® Cheesecake Pops.
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What are Madeleines?
Madeleines are a classic French cake often served with tea or coffee for a delightful midday break. These shell-shaped sponge cakes are smooth on one side with a signature hump on the other and are known for their crisp, buttery edges and soft, airy crumb. Like many French classics, madeleines have become a global favourite thanks to their versatility and charm. A pinch of lemon zest will brighten a vanilla madeleine recipe, while a chocolate edge will add decadence and richness.
Although they have a reputation for being fiddly, we have all the tips and tricks you need to succeed. Stick with us and you’ll be the belle of the French madeleine ball! We recommend reading the entire recipe and all the tips if this is your first time learning how to make madeleines. And lastly, madeleines need a specific shell-shaped tray, which you can order online.
You will need
- An electric mixer
- A 12-shell madeleine tray
- Cooking spray or extra baking spread for melting
- A pastry brush
Ingredients
- 100g margarine baking spread (we used Stork)
- 100g caster sugar
- 2 large eggs, ideally at room temperature
- 1 tsp vanilla extract
- 100g self-raising flour
- 25g unsalted pistachios
- 50g Milkybar®
- Edible gold spray (optional)
Milkybar White Chocolate Sharing Bar 90g
Each serving contains:
of an adult’s Reference Intake (RI)*
Energy per 100g:1902kJ/457kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.
Method
- Add the butter into a glass bowl and microwave for 30-60 seconds or until melted. Set aside to cool while you whisk the eggs.
- Whisk the eggs and sugar together in a separate bowl using a handheld mixer on high speed until pale, thick and voluminous (8-10 minutes). Make sure your eggs are room temperature to get the best possible whip.
- Whisk in the vanilla extract.
- Sift half the flour into the middle of the bowl and use a spatula to fold the mixture until combined. Keep as much air in the mixture as possible, so be careful not to overmix. Work gently but efficiently.
- Pour in half of the melted butter and gently fold until combined. Repeat with the remaining butter.
- Cover the bowl with clingfilm and place it in the fridge to chill for 45 minutes to 1 hour. Chilling the batter helps the madeleines rise taller, so don’t skip this step! Otherwise, the butter will solidify and affect the rise.
- Preheat the oven to 180°C fan or 200°C conventional. Grease a 12-shell madeleine pan with cooking spray or brush with melted baking spread. Make sure you get full coverage to avoid the mix sticking to the pan.
- Add a heaped tablespoon of mixture into the middle of each shell. It will spread as it bakes.
- Bake for 12 minutes until golden and risen, with a signature hump in the middle.
- Carefully invert the tin onto a wire rack so the cakes fall out and then leave to cool. If any get stuck, gently tap the pan or use a palette knife to work them free.
- Blitz the pistachios in a blender into fine crumbs, or chop them by hand.
- Break up the Milkybar® chocolate into a small bowl. Microwave for 60 seconds or until just melted, then stir until smooth.
- Dip the madeleines in the melted chocolate at an angle, scatter the pistachio crumbs on top, and spray with edible gold for a lovely shimmer.
- Arrange on a serving plate, serve with a cup of tea and enjoy!
Top Tips
- The secret to the signature madeleine hump is incorporating lots of air into the eggs and sugar. Whip with an electric mixer for 8-10 minutes until you reach the ribbon stage. What’s the ribbon stage, you ask? It’s when you lift the whisk out of the mixture, and a ribbon of mixture comes out with it and falls back into the bowl!
- If you have an internal oven thermometer, use it. Most ovens are a few degrees off their stated temperature, and some can be as much as 10-15 degrees off!
- Always check the best-before date on your baking powder and ensure it is fresh. There’s nothing worse than putting in all that effort, and your French madeleines don’t rise!
Questions?
Store them in an airtight container on the counter, or hide them from your kids in the cupboard behind a cereal box!
Madeleines are best eaten fresh or within a day of baking – time them to co-incidence with a family gathering! Because they are small, they tend to dry out quickly, but that’s nothing a quick dunk in a hot beverage won’t sort out.
In addition to the usual baking utensils, such as a mixing bowl and spatula, you will need an electric mixer and a 12-shell madeleine baking tray.
Madeleines are small, shell-shaped French cakes.
Madeleine mixture can be tricky, so we recommend keeping the Milkybar® as a delicious topping.
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