Lamington Madeleines

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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.



  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

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.

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