Ricotta madeleines

Ricotta madeleines

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  • Makes 24
  • Easy
  • 15 minutes
  • 12 minutes
  • Jordan The Real McCoy Riesling 2016


  • 4 free-range eggs, separated
  • 250 g ricotta
  • 1 cup yoghurt (or buttermilk)
  • 6 T butter, melted
  • 1 T lemon zest
  • 180 g flour
  • 1 t baking powder
  • 1⁄2 t bicarbonate of soda
  • 2 T sugar or xylitol
  • Icing sugar, for dusting

Cooking Instructions

  1. Preheat the oven to 200°C and grease a madeleine pan. If you don’t have a madeleine pan, use a muffin pan. Beat the egg whites in a clean bowl until soft peaks form, then set aside.
  2. Combine the egg yolks, ricotta, yoghurt or buttermilk, butter, lemon zest and juice in a bowl.
  3. Sift the remaining ingredients into the ricotta mixture and beat using a hand-mixer. Gently fold in the egg whites until combined.
  4. Pour the batter into the greased tin until each mould is two-thirds full. (If using a muffin pan, fill 1⁄4 to halfway full so that you will have a thin “dipper” and not a muffin.)
  5. Bake for 12–14 minutes, or until cooked through. Remove from the pan and allow to cool slightly. Dust with icing sugar.

Cook's note: Those crisp-on-the-outside, fluffy-on-the-inside little cakes beloved of Proust, madeleines are even lighter and spongier if you add ricotta – a twist on the classic that’ll have you eating them by the trayful.

Discover more desserts and baking recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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