Mini clementine madeleines.

My husband is taking some evening classes, and the last class in December ended with a little Christmas celebration. The students were all asked to bring a snack, and the teacher supplied the drinks. I made them mini madeleines, tender, buttery and enhanced with the subtle sweetness of Spanish clementines.


  • 1 clementine, preferably organic, rinsed, dried, microplaned for the zest and then juiced
  • 2 eggs
  • 1 egg yolk
  • 100 grams granulated sugar
  • 1 tsp. vanilla extract
  • 120 grams cake flour
  • 1 tsp.) baking powder
  • 115 g butter, melted and still warm


  • 1. In a large bowl, whisk together the eggs, egg yolk, and sugar to combineµ
  • Whisk in the clementine zest, 1 tsp. clementine juice, and the vanilla.
  • Sift in the flour and baking powder and stir just until combined.
  • Pour in the butter and whisk just until thoroughly incorporated.
  • Cover with plastic wrap and refrigerate for 1 hour.
  • Preheat the oven to 190°C.
  • Butter and flour the mini madeleine tins and place them in the freezer until ready to use.
  • Pour the batter into the mini madeleine tins until each indentation is just barely completely filled.
  • Bake until puffed and golden brown on top in 8 to 10 minutes.
    (Ofcourse you can also bake them in a normal madeleine tray, but then you should bake them for 14 minutes.)
  • Let the madeleines cool in the tins for 2 minutes before turning them onto wire racks to cool.

clementine madeleines