Cinnamon Madeleines


So these are called madeleines. They are shell-shaped, French sponge cakes. Perfect for tea. Some people I’ve shared them with have taken to calling them “football cookies”. These are not football cookies. They are delicate, fancy tea cakes and they demand your respect and poise. Somebody having a bad day? Give them one of these tiny sponge cakes and watch their fingertips¬†curl as they delicately eat the shit out of it with their mouth.

I’ve been to Murchie’s in Victoria a few times now, and I love it there. They, too, make madeleines, which is partly what inspired me to bake these. They have a display case full of pastries and delicate tea desserts, and a reading room full of old people. Seriously, that is my favorite part. They serve your tea on a SILVER TRAY and then you get to sit in a giant room amongst a gaggle of the elderly, who offer a¬†collective sound of hacking, gossiping and arguing. Some of them have English accents. And there are so many cardigans.



  • 9 tablespoons melted butter, cooled to room temperature, plus more for greasing
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 2 1/2 teaspoons baking powder
  • 1 1/4 teaspoons cinnamon
  • 3 large eggs
  • 3/4 cup + 3 tablespoons sugar
  • 5 tablespoons milk

Preheat oven to 375 degrees. Grease and flour madeleine pans and tap out any excess flour.

In a medium bowl, combine flour, baking powder, and cinnamon. Set aside.

In a stand mixer fitted with whisk attachment, beat eggs and sugar until pale and creamy, scraping the bowl as needed.

Add flour mixture and milk, and beat until smooth. Add butter, mix until well combined.

Add flour mixture and milk, and beat until smooth. Add butter, mix until well combined.

Cover and chill for 20 minutes.

Transfer the batter to a medium-sized piping bag* and fill molds 3/4 full. Bake 9 minutes or until golden brown.

*If you do not have a piping bag you can fill a zip-loc bag and simply cut the corner off!

Pop cakes from mold by gently wedging a butter knife around the edges. Cool. (Awesome!?)

Serve with tea (Breakfast in Paris – my favorite with pastries). Or coffee. Or espresso! Or alcohol. I don’t care. Just enjoy them.



Recipe inspired by Martha Stewart



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