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What you’ll need


80g unsalted butter, melted

caster sugar

100g Sunshine Sugar Caster Sugar


2 eggs

vanilla extract

1 teaspoon vanilla extract

The Healthy Baker Plain Flour

40g The Healthy Baker Plain Flour


1 teaspoon ground ginger

mixed spice

1 teaspoon ground all spice

ground cinnamon

1 teaspoon ground cinnamon


½ teaspoon ground cardamom


¼ teaspoon ground cloves

almond meal

50g almond meal

baking soda

¾ teaspoon baking powder

For the filling


75g unsalted butter, at room temperature

vanilla extract

½ teaspoon vanilla extract

icing sugar

95g icing sugar, sifted

white chocolate

80g white chocolate, melted

gold glitter

to decorate gold cachous (optional)


Whisk the eggs, sugar and vanilla until the mixture is light and foamy.


Whisk the flour, spices, almond meal and baking powder in a separate bowl to remove any lumps. Gently fold the flour mixture into the whisked eggs little by little until everything is just combined.


Add the melted butter and gently mix. Transfer the batter to a container with a lid and place in the fridge for at least three hours.


When you are ready to bake the madeleines, preheat the oven to 220oC and prepare your madeleine trays by greasing them with butter then dusting with flour.


Divide the batter between the prepared madeleine trays by filling each cavity until they are about 3/4 full. Do not overfill each cavity, mini madeleines only need 1 tsp of batter.


Reduce the oven temperature to 170oC and bake until the edges of the madeleines are lightly golden and they have risen. Baking will take 8-9 minutes in a silicone mini madeleine tray and 7-8 minutes in a metal mini madeleine tray.


Remove madeleines immediately from their trays and place on a wire rack to cool completely. Allow the madeleines to cool shell side up as they may stick to your wire rack a little.


To make the filling, beat the butter and vanilla until it is light and fluffy, about 1-2 minutes. Then add the icing sugar and beat until it is well combined. Finally add the melted white chocolate and beat until it is well combined.


Pipe icing over the underside (not the shell side) of half of the madeleines. Then sandwich together with the remaining madeleines so the shell side is facing outwards.


Decorate the sides of the icing with some gold cachous if desired and tie each madeleine sandwich with a thin gold ribbon.