golden madeleines

Golden petite butter cakes just like the classic French recipe, but with much less sugar and fewer carbs. Enjoy these little cakes with a tea or coffee. Yum!

makes 24 madeleines
prep 35
bake 12 mins
Saved to clipboard!
golden madeleines


You will need

  • 2 x madeleine baking trays
  • 1 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix
  • 1 x pack Noshu 95% Sugar Free White Choc Baking Chips

for the madeleines

  • 370 g Noshu 98% Sugar Free Vanilla Velvet Cake Mix
  • 130 g butter, cubed
  • 2 x extra large eggs
  • 3/4 cup full cream milk
  • 1/2 lemon (zest only)
  • Pinch salt

for the white choc dip

  • 150 g Noshu 95% Sugar Free White Choc Baking Chips
  • 1 tbsp coconut oil



Preheat the oven to 170°C (160°C fan forced). Lightly spray your madeleine baking trays with oil or brush with melted butter to grease.


  1. To brown butter, place your butter in a small saucepan and stir over medium heat until completely melted. Let it bubble and continue cooking until it reaches a golden-brown colour, stirring every now and again. You may see some speckles appear which is just parts of the butter toasting. Set aside to cool slightly, but remain liquid.
  2. In a large mixing bowl, place Vanilla Velvet Cake Mix, eggs, milk, lemon zest and salt. Pour in your slightly cooled brown butter and whisk with a hand whisk until fully combined and smooth. Transfer batter into a piping bag and pipe the batter into your molds so that they are ¾ full (if you don’t have a piping bag you can use a spoon to spoon the batter into the molds).


  1. Bake for 12 minutes until golden brown and risen.
  2. Allow madeleines to cool in the tray on a wire cooling rack for 5 minutes, then gently loosen them from the molds. If they stick, carefully run a small knife around the edge until they release.
  3. Leave them to cool on the wire cooling rack while you make the white choc dip.

white choc dip

  1. Place your White Choc Baking Chips and coconut oil in a microwave safe bowl. Melt in the microwave on low heat in 30 second increments, stirring in between, until the chocolate is completely melted. This shouldn’t take more than 2 minutes all up, depending on the strength of your microwave.
  2. Dip the madeleines in your melted chocolate to your desire and place them on a wire cooling rack to set.


  1. Dust your madeleines with a little Noshu Vanilla Frosting Mix and enjoy!


Madeleines are best enjoyed on the day they are baked, but you can store them in an airtight container for up to 3 days.



you may also like

festive chocolate truffles
choc berry trifle
Christmas Linzer biscuits