Lamington Madeleines

These Lamington Madeleines (or Madelamingtons) are a cute Australian twist on a French classic. Light and fluffy madeleines dipped in chocolate and then sprinkled with coconut. Recipe with step-by-step photos.

lamington madeleines in bowl of coconut with small bowl of melted chocolate

Lamington Madeleine

As an Australian married to a Frenchman, could there be a more perfect cake to represent the union of our two cultures than the madelamington, a French madeleine dressed up as an Australian lamington? No, I didn’t come up with this name, but I am rather disappointed that I didn’t coin this term myself. In fact, as a frequent baker and consumer of madeleines and lamingtons, I wonder how the idea of marrying these two cakes had never occurred to me.

It was precisely the madelamington in Rachel Allen’s new book, Cake, which prompted me to buy the book. Not that I really needed a recipe – I could have used my go-to madeleine recipe and the chocolate icing from my lamington recipe. But the idea of the madelamington itself was so cute that I was sold on the book.

lamington madeleines in bowl of coconut with blue bowl of melted chocolate

The recipe below for Lamington Madeleines is inspired by Rachel Allen’s recipe. One change I made was to rest the batter for at least an hour, thereby allowing the gluten to relax and for the batter to become thicker in consistency. This resting period would give rise to a cake with a more delicate, moist and spongey texture than if you were to skip this step.

And whilst the melted chocolate provided a quick and simple coating for the coconut to adhere to, I think a proper chocolate icing (like that used in my lamington recipe) would have worked really well here too.

Happy Australia Day everyone!

How to Make Lamington Madeleines

For a printable recipe, please scroll down.

ingredients for madeleines

step by step photos for making madeleines

step by step photos for making madeleines

step by step photos for making madeleines

step by step photos for making madeleines

step by step photos for making madeleines

step by step photos for making madeleines

step by step photos for making madeleines

More Madeleine Recipes

If you are looking for more madeleine recipes, you might also enjoy the following:

Honey Madeleines

Madeleines with Lemon Curd

Madeleines with Nutella

Print

Lamington Madeleines

5 from 2 reviews

These Lamington Madeleines (or Madelamingtons) are a cute Australian twist on a French classic. Light and fluffy madeleines dipped in chocolate and then sprinkled with coconut. Recipe with step-by-step photos.

  • Author: eatlittlebird.com
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 minutes
  • Yield: Makes 12 cakes
  • Category: Cakes
  • Cuisine: French

Ingredients

Instructions

  1. Place the eggs and sugar in the bowl of a stand mixer and whisk on high speed for about 5 minutes, or until the mixture is a pale yellow and has tripled in volume.
  2. Sift the flour and baking powder into the egg mixture.
  3. Gently whisk in the melted butter and vanilla extract.
  4. Place the bowl of batter in the fridge to rest for at least 1 hour.
  5. Preheat the oven to 180°C (350°F).
  6. Brush the madeleine mould with some melted butter.
  7. Sprinkle each mould with some flour. Turn the mould over in the kitchen sink and tap to remove any excess flour. This will help ensure that the cakes won’t stick to the pan.
  8. Fill each mould with some batter by using either a teaspoon or a piping bag.
  9. Bake for 12-15 minutes, or until lightly golden. You may need to adjust the time, depending on the size of your madeleine mould.
  10. Carefully remove the madeleines from the mould and leave to cook on a wire rack with the ridged side downwards (so that you don’t flatten the bumps on the madeleines).
  11. Melt the chocolate in a bain-marie, or in a bowl over a pan of simmering water (but make sure the pan does not touch the water).
  12. Dip one end of each madeleine in the melted chocolate and then roll in the desiccated coconut.
  13. Place the madeleines on a wire rack to cool and set.

Kitchen Notes

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition

  • Serving Size: 1
  • Calories: 122
  • Sugar: 5.8g
  • Sodium: 14.5mg
  • Fat: 7.8g
  • Carbohydrates: 11.5g
  • Fiber: 0.4g
  • Protein: 2g
  • Cholesterol: 40.2mg

Did you make this recipe?

Please leave a comment below and share your photos by tagging @eatlittlebird on Instagram and using #eatlittlebird

46 comments on “Lamington Madeleines

  1. Dianne Shepherd 26 January 2013

    Oh, decisions, decisions. Do I make madelamingtons or lamington cupcakes filled with jam and fresh cream now! I am conflicted! Happy Australia Day!

    Reply
    • eat, little bird 26 January 2013

      I would make both! Love the sound of the lamington cupcakes. I wasn’t planning on making lamingtons today due to shortage of time, but your mention of lamingtons with jam and cream has gotten my taste buds going!

      Reply
      • Dianne Shepherd 26 January 2013

        Yes – that is certainly a thought. It would also give me an excuse to buy some madeleine tins – which I have wanted since I first saw madeleines in a cookbook as a child!

        Reply
        • eat, little bird 26 January 2013

          I think a madeleine tin is worth the investment. In fact, I use mine so often that I now hang it on the wall for easy access. But even if it turns out to be a special occasion tin, madeleines are so dainty and delicious that I think they’re worth having in your baking collection. I have to confess to having a small collection of madeleine tins, including some antique ones … I’m obviously a madeleine addict!

          Reply
  2. Kristin 26 January 2013

    What a great idea – like you said, I feel like I should have thought of it before. Can’t wait to give this a try!

    Reply
    • eat, little bird 26 January 2013

      Please let me know if you do try this recipe. I would love to know what you think of it!

      Reply
  3. Taryn 26 January 2013

    What a lovely take on a lamington! I’m saving this for next Australia Day! If I can wait that long. xx

    Reply
  4. Shaz 26 January 2013

    These sound delish, was wanting to make something to celebrate Australia Day, but didn’t want the faff of full blown lammingtons these will do perfectly…. Thanks Hon

    Reply
    • eat, little bird 26 January 2013

      Oh you’re welcome! As much as I adore lamingtons, they do require a bit of time. These madelamingtons are not quite as fiddly but I think they are a cute twist. Happy Australia Day!

      Reply
  5. TheSpicySaffron 26 January 2013

    Happy Australia day, Thanh! The Madelamingtons looks delicious as well as pretty. It has surely inspired me to buy a madeleine tin ( sadly I don’t own one ).

    Reply
    • eat, little bird 28 January 2013

      Thank you! Madeleine tins are wonderful to have in your collection, not least because they themselves happen to be really pretty 😉

      Reply
  6. Julian 27 January 2013

    They look & sound amazing, and those pictures are so good I almost licked my computer screen.

    Reply
    • eat, little bird 28 January 2013

      Hi Julian! Lovely to see you here 🙂 Coming from you a fabulous photographer as you, that’s a wonderful compliment!

      Reply
  7. Paula 27 January 2013

    I’ve never tasted lamingtons, even if they call my attention, they looks alwasy sooooo soft!
    And, at this time of year, they become an obsession, they’re on all blogosphere. But then, I forget them…

    Although the idea of madelamingtons sounds good, I think I prefer your last year lamingtons. It’s not just what you say about preparation, is also that… they have more chocolate!! 😛

    I’m in love with your step by step!! So lovely!!

    Reply
    • eat, little bird 28 January 2013

      Thanks, Paula! If I had to choose, I would also go for the lamington 🙂 Incidentally, I coated some madeleines completely in chocolate before rolling in coconut and … they looked really funny! They didn’t look very pretty (you couldn’t tell that it was a madeleine) but they still tasted good.

      Reply
  8. thelittleloaf 27 January 2013

    These are SUCH an amazing idea, love! I need to get myself a lamington pan 🙂

    Reply
  9. Melange 27 January 2013

    Brilliant idea there..Would love to try this at least once..

    Reply
    • eat, little bird 28 January 2013

      I love Rachel Allen’s books and I think this has to be one of her cutest recipes. Please let me know if you do try this recipe!

      Reply
  10. Carmen 27 January 2013

    Ohhh they will be the next time today i have in the Terasse the clasic waiting for tomorrow:D

    Reply
  11. Carmen 27 January 2013

    But today i cooking your Pot-au-feu…..:D

    Reply
    • eat, little bird 28 January 2013

      Ooh, please let me know how the pot-au-feu turned out. I hope you enjoyed it!

      Reply
  12. Rushi 28 January 2013

    Thanh this is such a cute post, I will be making the madelamingtons later on this week. I love madelines and I enjoy making my own. They are such a joy to make and so difficult to resisit 🙂 I tried the ones with nutella and they were an instant hit so I’m guessing these will be too. Will drop by to let you know how they turned out.

    Reply
    • eat, little bird 28 January 2013

      Oh another madeleine fan! If you do try these madelamingtons, please let me know if you rest the batter or not. Next, time, I will use my usual madeleine recipe (the one with Nutella but omit the Nutella) before coating in chocolate and coconut.

      Reply
      • Rushi 30 January 2013

        I made the madelamingtons and weren’t they delish!!! 😀 I was lazy and didn’t rest the batter but I will do so next time just to compare the results. I loved the texture of these madelines but I think resting the batter would give them a more spongey texture, don’t you think?

        Reply
        • eat, little bird 30 January 2013

          I’m so glad to hear that you tried this recipe and enjoyed it! The next time I make these, I will rest the batter, I think. I think it would definitely lead to a better cake texture. It will just require a bit more planning but I know what you mean about being lazy … or impatient! 😉

          Reply
          • Rushi 13 March 2013

            I forgot to post back, but I did make ’em again and let it rest for a while. They did seem a tad more fluffier and a slightly bigger hump (is that the word???) , but it wasn’t a huge difference. Maybe I should make two batches to be extra sure (now I have a good excuse to make ’em again). What I can say is nothing store bought ones pale in comparison with homemade madelines.

            Reply
  13. The Food Sage 28 January 2013

    Sounds like the perfect marriage! I love your recipe layout – always so clean and clear. One of the best layouts around!

    Reply
    • eat, little bird 28 January 2013

      Oh thanks, Rachel 🙂 When I started these recipe photos, I wanted to do something a bit different to other food blogs, so I’m really happy that you and many others enjoy them 🙂

      Reply
  14. Kay D'lyma 12 February 2013

    I can’t wait to try this! they look delicious…

    Reply
  15. The Patterned Plate 15 February 2013

    I showed an Aussie friend of mine this post and her mouth dropped open! Ha! These look super cute and I am sure would taste absolutely delish. Your madeleine recipe is the one I use exclusively and it’s always a winner.

    Reply
    • eat, little bird 17 February 2013

      They are very cute, aren’t they? But all madeleines are cute and irresistible … I’m thinking of making another batch of the Nutella ones 🙂

      Reply
  16. Wendell 18 February 2013

    My partner made some for my birthday celebration this weekend. He used your icing, but stuck to our go-to Madeleine recipe from Ina Garten. Adding the icing is great… and it kept the few that lasted beyond brunch much moister than they usually are.
    I’m attaching a link to a picture of our Madeleine tin collection.
    https://skydrive.live.com/redir?resid=E06339F3E0879889!247&authkey=!AKT4IUyhsjR3roc

    Reply
    • eat, little bird 18 February 2013

      I love your madeleine tin collection! And I love how you have used them almost as wall decoration. Icing the madeleines definitely keeps them moister for longer. I’m glad you liked this idea.

      Reply
  17. Kerry 3 March 2013

    I am so glad that I found your blog! I’m a little late in the game, as I just came across your show a few weeks ago when I left work early. Similar to you, I’m awaiting my first child and can tell he enjoys eating and cooking (he often starts to wake when I’m making dinner or baking, etc.) I’m only 27 weeks and he already weighs 3 lbs! Anyway, like I said, I’m so glad I found your blog, I love your recipes and I’m totally AMAZED you would cook this delicious food in that teeny-tiny kitchen. Congratulations on your first little one!!!

    Reply
  18. Lexy 7 May 2013

    These look delish and I can’t wait to make them. Thanks for the suggestion to dip them in the Lamington style.
    I do have a question for you though. Shouldn’t your Madeleines be turned with the ridges on the top? Wouldn’t want to confuse them with a mini-Twinkie look 🙂

    Reply
    • eat, little bird 15 May 2013

      LOL! I like to place the madeleines with the hump on top, otherwise the madeleines will flatten if placed with the ridges facing up. This is especially since I personally think a sign of a good madeleine is one that has risen well 🙂

      Reply
  19. Karen 23 June 2013

    Hi again eat little bird…didn’t realise you were an Aussie married to a Frenchman (a marriage made in heaven!)

    I just LOVE the idea of these…thanks so much for posting.
    I made my first batch of traditional madelaines from Rachel Koo’s recipe but I switched the white (sweet poison) sugar for Rapadura. So the results were caramel-coloured little mouthfuls, not as light or with those gorgeous tinged edges. I’ll try using Stevia next time 🙂

    Merci beaucoup!

    Reply
    • eat, little bird 23 June 2013

      The idea of the Madelamington is really cute. Rachel’s madeleine recipe is really delicious but, yes, experimenting with the types of sugar can bring about different results. I would be curious to know how it works with Stevia.

      Reply
  20. bluebirdsunshine 12 August 2013

    Excuse me while I pass out from happiness. They look AMAZING!

    Reply
  21. Rose 11 April 2018

    These are so adorable and delicious! I should have made a double batch. The cakes were so delicious on their own too.

    Reply
  22. Julia 12 April 2018

    YUM YUM YUM!!! What a fantastic idea! This looks amazing! Cannot wait to try this! Love!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.