Orange-Cardamom Madeleines

Orange and cardamom are magical together in these madeleines. Quite possibly my favorite flavor combination for these delightful little tea time treats.
Course Snack
Cuisine French
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 20
Author Lemons & Anchovies


  • 1 1/4 cups 5 ounces; 155 grams einkorn flour (I used the gram measurement here; you can use all purpose flour)
  • 1/2 teaspoon baking powder if using AP flour, reduce to 1/4 teaspoon
  • 1/4 teaspoon kosher salt
  • Egg substitute equivalent to 3 eggs or 2 whole eggs plus 2 egg yolks
  • 2/3 cup sugar
  • 3/4 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • Zest of one orange
  • 3.5 ounces melted butter


  1. Preheat your oven to 375℉. Spray your madeleine pan with cooking spray (even if it is nonstick). If your pan is not nonstick, dust with flour and tap out the excess.
  2. Sift the flour, baking powder, salt and cardamom in a bowl and set aside.
  3. In a large bowl, beat the eggs or egg substitute with the sugar until light and fluffy, about 3 minutes. Add the vanilla extract and orange zest and beat again just until combined.
  4. Fold the dry ingredients into the egg mixture until combined. Then fold in the melted butter and fold again until well combined.
  5. Drop a heaping tablespoon of batter into each well of the madeleine pan, filling each well about 3/4 full. This will be a thick batter. Tap the pan to settle the batter into the wells. Bake for 13-15 minutes until the madeleines are golden brown. If you use convection baking, preheat to 375℉ then immediately lower the temperature to 350℉ when you start baking; they will be finished in 13 minutes for convection baking. You may need the full 15 minutes for regular baking.
  6. Remove the pan from the oven and slide the madeleines onto a cooking rack. Clean out the pan, let it cool, spray with more cooking spray (and dust with flour if not using a nonstick pan) and bake the rest of the batter. (See Notes)

Recipe Notes

* I used one regular madeleine pan and one mini pan. I may have overfilled my regular pan a bit so my yield was 12 regular madeleines and 20 mini. For mini madeleines, bake 8-10 minutes. This recipe should yield 24 regular madeleines if you don't overfill the wells.

* To get the signature humps you must beat the eggs for 3-5 minutes and chill the batter for at least one hour. Without these two steps these madeleines were plenty puffy for me.

* Einkorn flour is not necessary here. All purpose or cake flour will yield more pillowy madeleines. Since einkorn is whole wheat flour, it will yield a slightly denser cake but I really liked it.