Mandy Maiorano’s Peach Madeleines

Mandy Maiorano’s Peach Madeleines

Easy to make and quick to bake…Peach Madeleines might just be my newest obsession! These delicate little French butter cakes are light as air with a crisp edge, and so soft. Melt-in-your-mouth soft.

Madeleines are more perfect when they’re coated in white chocolate (or straight from the oven). 

Makes - 12

Cooking Time - 30 minutes 

Skill Level - Easy


  • 125g caster sugar
  • 110g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 100g unsalted butter, melted and cooled to room temperature
  • 180g white chocolate
  • 1 tsp freeze-dried peach powder 


  1. In a medium bowl, whisk the sugar, flour, baking powder and salt. Add the eggs, vanilla extract, lemon zest and melted butter, then whisk until just combined. Cover with plastic wrap and refrigerate for 30 minutes (or overnight, if time allows).
  2. Preheat the oven to 190°C and generously grease a madeleine tin with extra butter. Transfer batter to a piping bag fitted with a round nozzle and pipe the batter into the moulds until they are 3/4 full. Bake madeleines for 9-11 minutes, or until golden. Once baked, allow to cool for 2 minutes, then carefully remove each cake from the mould and set aside on a cooling rack.
  3. When the madeleines are cool, melt white chocolate in a bain-marie or microwave, and stir in the freeze-dried peach powder. Wipe the madeleine tin clean and spoon about 2 teaspoons of chocolate into each mould, then place the madeleines (ridge-side down) into the chocolate and press down gently. Place tin in the freezer for 15 minutes, before carefully popping them out of the tray. I find it’s best to hold the tin vertically, that way they just gently slide out.

Hot tip!  Madeleines are best served the day they’re made. 

Leftovers can be kept in an air-tight container for up to one week.