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Lemon Madeleines are dainty and delicate little cakes that are shell shaped and just melt in your mouth. They are baked in a special shell shaped baking pan


32 Madeleines

Total time

40 minutes






  • 1 cup all purpose flour
  • 15 oz. can black beans
  • 15 oz. can black beans
  • ⅔ cup sugar
  • 1 tbsp lemon zest
  • 2 tsp vanilla extract
  • 1 tbsp Egg replacer whisked in 4½tbsp water (or use 1egg and 1 egg yolk)
  • 15 oz. can black beans
  • 1 tbsp lemon juice
  • 15 oz. can black beans


  1. Preheat the oven to 325°F.
  2. In a small mixing bowl, combine flour, baking soda and baking powder.
  3. In a medium bowl, combine sugar, egg replacer mixture (or the egg and egg yolk), lemon zest, vanilla and butter.
  4. Stir in the yogurt, lemon juice and flour mixture, mixing just until blended.
  5. Using a tablespoon, fill pan cavities with a rounded tablespoon of batter. Bake for 12~14 minutes or until the madeleines are lightly browned.
  6. Cool for 2 minutes and remove them onto a wire rack and cool completely.
  7. Wash and prepare the pan; repeat with remaining batter. Dust with powdered sugar just before serving.
  8. View the recipe instructions at Cook's Hideout

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