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Eggless madeleines on a plate Sprinkled with powdered sugar

Eggless Madeleines

These Eggless Madeleines are buttery and tender with crisp edges! This easy egg-free recipe will have you whipping up Madeleines like a pro in no time!
Course Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings 18 Madeleines
Calories 74kcal


  • 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
  • 2 teaspoons lemon zest
  • 1 teaspoon (5 ml) pure vanilla extract
  • 3/4 cup + 1 tablespoon (115g) sifted all-purpose flour
  • 1/2 teaspoon baking powder
  • Confectioners’ sugar for sprinkling on top optional


  • 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 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 and stiff the flour and baking powder into the bowl. Then, gently fold into the aquafaba mixture using a spatula or wooden spoon.
  • 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.


Store: 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.
To know more about aquafaba click here. 
Tips to make Perfect Eggless Madeleines:
  • 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.
  • 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, baking one batch and cover and refrigerating 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 lightly pressed with your finger.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 74kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 1mg | Sugar: 6g