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Mummy Madeleines

Servings: 12 large or 24 small


  • 2 egg
  • 100 g caster sugar
  • 100 g plain flour
  • 3/4 tsp baking powder
  • 100 g butter melted and cooled, plus extra for greasing
  • 100 g white chocolate melted
  • 24 edible eyes


  • Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.
  • Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.
  • Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool.
  • Once cool, pipe the white melted chocolate onto the madeline to create the mummy effect.
  • Add on the edible eyes and leave to set!