These Eggless Madeleines are not only delicious but also made with simple, everyday ingredients you probably already have in your kitchen. Plus, they’re completely egg-free, so they’re perfect if you have an egg allergy or intolerance or just run out of eggs. Combining a slightly crispy outside and a soft, melt-in-your-mouth inside makes every bite a pure joy. Whether you’re treating yourself or sharing with loved ones, these madeleines will surely bring a smile to everyone’s face! The recipe includes step-by-step photos and lots of tips.
Oriana’s Thoughts On The Recipe
When I tell you that it took me weeks to perfect this recipe, I mean it. But every single trial was worth it. I wanted to create an eggless version of madeleines that would make anyone swoon at the first bite, and I think I’ve done just that. These little shell-shaped delights are so good, they almost disappeared before I could take a proper photo!
What’s truly amazing about these madeleines is how easy they are to make. It’s hard to believe that something so simple could taste so extraordinary, but trust me, they do. Whether you’re an experienced baker or just starting, you’ll find this recipe is a breeze to whip up.
One of the best parts? They’re completely egg-free! For all of us who are avoiding eggs, whether due to allergies, dietary choices, or simply because we ran out of eggs (we’ve all been there), these madeleines are a dream come true. You won’t miss the eggs one bit—promise!
Here’s a step-by-step recipe to guide you to egg-free Madeleine’s heaven.
What I Love About This Recipe
Extraordinary Flavor: To say these madeleines are delicious is an understatement—they’re extraordinary. The first bite is like a little cloud of buttery, vanilla-flavored heaven that melts in your mouth. They’re perfectly balanced, with just the right amount of sweetness.
Simple Ingredients, Simply Amazing Results: You won’t need to hunt down any fancy ingredients for this recipe.
Egg-Free and Flawless: You might think it’s rare to find a baked treat that tastes just as good without eggs, but like all my egg-free desserts, these madeleines prove that it’s absolutely possible.
A Delightful Texture Experience: These Eggless Madeleines have the perfect combination of a browned, crispy exterior and a light, airy interior that melts in your mouth. The contrast between the crisp edges and the soft crumb makes each bite an absolute delight.
Potential Cons Of The Recipe
- Slightly Tricky Batter: The batter can be a bit finicky, requiring careful mixing to avoid overworking it, which could lead to dense madeleines.
- Aquafaba Variability: Depending on the brand of chickpeas, the consistency of aquafaba can vary, which might affect the final texture of the madeleines.
Tips To Mitigate These Cons
- Mix with Care: When combining the wet and dry ingredients, gently fold them together until just combined. This will help you avoid dense madeleines.
- Test Your Aquafaba: If your aquafaba seems too thin, you can reduce it slightly by simmering it over low heat until it thickens. Let it cool before using.
Ingredients You’ll Need, Substitutions & Notes
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Unsalted butter: I recommend using unsalted butter because the aquafaba is salty, so we don’t need to add more salt to the recipe.
- Aquafaba (chickpea brine): Aquafaba is just the liquid that we usually discard from a can of beans. This liquid emulates the unmistakably fluffy texture of whipped egg whites. Want to know more about aquafaba? Check this out!.
- Sugar: Regular white granulated sugar or caster sugar.
- Pure vanilla extract: You could substitute it for almond extract or even a dash of rosewater.
- Lemon zest: A bit of lemon zest adds a nice flavor to the madeleines but is optional.
- Flour: All-purpose flour is the structure of this recipe. For the best results, sift the flour before measuring and then sift it again when adding it to the batter to ensure a light, airy crumb.
- Baking powder: Baking powder gives the madeleines their lift. Be sure to use fresh baking powder, as old or expired baking powder can result in flat madeleines.
- Confectioners’ sugar: A light dusting of confectioners’ sugar on top of the madeleines adds a sweet finish and makes them look extra pretty.
How to Make Madeleines without Eggs Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Melt the butter
Melt 5 tablespoons of butter and set aside to slightly cool as you prepare the rest of the batter.
Step 2 – Whip The Aquafaba
Whip the aquafaba. Then, slowly add sugar and cornstarch. Add lemon zest and vanilla.
Step 3 – Stiff The Dry Ingredients and Foil In
Place a fine-mesh strainer over the bowl, and stiff the flour and baking powder into the bowl. Using a spatula or wooden spoon, gently fold into the aquafaba mixture.
Step 4 – Add Melted Butter
Stir in melted butter until fully incorporated.
Step 5 – Chill The Batter
Cover the batter with plastic wrap. Chill in the refrigerator for 60 minutes.
Step 6 – Prepare The Pan
Melt the remaining 2 tablespoons of butter. Using a pastry brush, brush the pan with melted butter. Refrigerate the pans until the butter hardens.
Step 7 – Fill The Pan
Spoon 1 generous tablespoon of batter into the center of each scallop-shaped well (you can use an ice cream scoop).
Step 8 – Bake
Bake for 10-12 minutes, or until the edges are golden brown and the centers spring back after being lightly pressed with your finger. Invert the pan onto the counter. Transfer the warm madeleines to a wire rack to cool slightly. Note: Do not overbake these cookies, or they will be dry. Serve with a light dusting of confectioners’ sugar, if desired.
Look at that rise! This is called the belly, hump, or bump of a madeleine.
Tips to Make Perfect Eggless Madeleines
Aquafaba. Depending on the consistency of the aquafaba, the whipping process may take less or more time. Ensure you get the mixture whipped enough; we need those air bubbles to get the perfect Madeleine crumb.
Make sure you’re handling this batter with care. It’s very delicate. Instead of dumping the flour all in at once, I recommend carefully folding in half of the flour mixture, then folding in the other half—the same for the melted butter.
Do not spread. When placing the dough in the Madeleine pan, leave the batter mounded in the center. This will help to achieve the classic “humped or domed” appearance of the Madeleines.
Madeleine Pan. This recipe makes 18 madeleines. If you do not have 2 madeleine pans for baking the batter all at once, bake one batch, cover, and refrigerate the remaining batter until the first batch is ready.
Do not overbake these cookies, or they will be dry. Remember that every oven is different. The madeleines are ready when the edges are golden brown and the centers spring back after being lightly pressed with your finger.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter. Check out my favorite dairy-free substitutes here.
Storing Instructions
Madeleines are best right out of the oven. They’ll lose a lot of moisture over time, so I recommend baking and enjoying them fresh. However, if you’re storing leftovers, make sure to seal them in an airtight container for a couple of days.
Frequently Asked Questions
Madeleines are small cookie-sized sponge cakes from the Lorraine region of France! They have a distinctive shell-like shape acquired from being baked in shell-shaped pans. Madeleines have a very delicate texture—buttery, light as air, and flavored with vanilla and lemon.
Technically, madeleines are small butter cakes. However, because of their size and shape, they’re often referred to as cookies. Whether you call them cookies or cakes, there are two absolutely key characteristics that all madeleines must have: A beautiful scalloped, shell-shaped exterior on one side and a pronounced hump on the other.
Yes, you do need a scalloped pan like the one seen above to make madeleines. It’s the only way to get that characteristic shape. This is the one I have.
Madeleines are best served fresh but can be stored in an airtight container at room temperature for 2 -3 days.
The two most likely culprits for dry Madeleines are too much flour and overbaking. Next time, try reducing the baking time by a minute or two and ensuring the flour is measured properly.
Chilling the batter is recommended for the best texture, but if you’re in a rush, you can skip this step. Just be aware that the madeleines might not rise as well.
Yes, you can use aquafaba from home-cooked chickpeas, but it may require reducing to reach the right consistency.
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Recipe Card 📖
Eggless Madeleines
Ingredients
- 5 tablespoons (70 g) unsalted butter (plus another 2 tablespoons for the pan)
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (20 g) cornstarch
- 6 tablespoons (90 ml) aquafaba (see notes)
- 2 teaspoons lemon zest
- 1 teaspoon (5 ml) pure vanilla extract
- 3/4 cup + 1 tablespoon (115 g) sifted all-purpose flour
- 1/2 teaspoon (2 g) baking powder
- Confectioners’ sugar for sprinkling on top (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Melt 5 tablespoons of butter and set aside to slightly cool as you prepare the rest of the batter.
- In a small bowl, mix sugar and cornstarch. Set aside.
- Using an electric mixer or a stand mixer with the whisk attachment, beat the aquafaba on medium-high speed until it becomes foamy and opaque. Continue beating until it reach medium peaks, about 3 – 5 minutes.
- With the mixer on high, gradually add sugar mixture, about 1 teaspoon at a time, or sprinkle it in slow as slow can be, mixing after each addition, until sugar is dissolved (about 15-20 seconds between each addition).
- Beat in the lemon zest and vanilla extract until combined. Note: The remaining ingredients are mixed by hand; you no longer need the mixer.
- Place a fine-mesh strainer over the bowl with the whipped aquafaba. Add the flour and baking powder and stiff them into the bowl. Then, using a spatula, gently fold into the aquafaba mixture.
- Stir in half of the cooled melted butter until fully incorporated. Then stir in the rest of the butter and gently incorporate.
- Cover the batter with plastic wrap, pressing it directly onto the surface of the batter. Chill in the refrigerator for 60 minutes.
- Melt the extra 2 tablespoons of butter. Using a pastry brush, brush the pan with melted butter. Refrigerate the pans until the butter hardens.
- Preheat the oven to 350° F (180° C).
- Spoon 1 generous tablespoon of batter into the center of each scallop-shaped well (you can use an ice cream scoop). No need to spread it to the edges. Just plop it in the center.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers spring back after being lightly pressed with your finger. Invert the pan onto the counter. Transfer the warm madeleines to a wire rack to cool slightly. Note: Do not overbake these cookies, or they will be dry.
- Serve with a light dusting of confectioners’ sugar, if desired.
- Aquafaba. Depending on the consistency of the aquafaba, the whipping process may take less or more time. Ensure you get the mixture whipped enough; we need those air bubbles to get the perfect Madeleine crumb.
- Make sure you’re handling this batter with care. It’s very delicate. Instead of dumping the flour all in at once, I recommend carefully folding in half of the flour mixture, then folding in the other half—the same for the melted butter.
- Do not spread. When placing the dough in the Madeleine pan, leave the batter mounded in the center. This will help to achieve the classic “humped or domed” appearance of the Madeleines.
- This recipe makes 18 madeleines. If you do not have 2 madeleine pans for baking the batter all at once, bake one batch, cover, and refrigerate the remaining batter until the first batch is ready.
- Do not overbake these cookies, or they will be dry. Remember that every oven is different. The madeleines are ready when the edges are golden brown and the centers spring back after being lightly pressed with your finger.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in December 2020, the post content was edited to add more helpful information, with no change to the recipe in June 2022 and then again in August 2024.
Made these this evening. I used a silicone Madeline pan. They came out amazing with a wonderful texture. My husband loved them. Thank you for this eggless recipe. It allowed my 4 year old who has an egg allergy to also enjoy them!
Hello Kiki! That’s wonderful to hear! Using a silicone Madeline pan sounds like a great idea, and I’m so glad they turned out amazing with a fantastic texture. It’s heartwarming to know that your husband loved them and that the eggless recipe allowed your 4-year-old to enjoy them too! Thanks for sharing your experience, and I’m delighted the recipe worked out well for your family!