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JessieBakesCakes x Milkybar® Golden Seashell Madeleines

We have teamed up with JessieBakesCakes to make these Golden Seashell Madeleines, perfect for picnics on the beach or a seaside-themed party! They combine the buttery richness of madeleines with our delicious MILKYBAR Gold.

Serving : 12

1 shell per serving

Each serving contains:


of an adult’s Reference Intake (RI)*
Energy per 100g:1902kJ/457kcal

*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.

You'll need:

  • 100g margarine baking spread (we used Stork)
  • 100g caster sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 100g self-raising flour
  • 50g MILKYBAR Gold
  • 25g unsalted pistachios
  • Edible gold spray

Tips to involve little Farmers

Madeleines are best enjoyed immediately or within 24 hours, as they dry out quickly. Remember to keep them stored in a baking tin at room temperature.

Made using only 8 ingredients, they take just over an hour to make and are perfect for getting little ones involved!


  • 1

    First measure the butter into a glass bowl and microwave for 30-60 seconds or until melted. Set aside to cool.

  • 2

    In a separate bowl, whisk the eggs and sugar together using a handheld mixer on high speed until pale, thick and voluminous (6-8 minutes).

  • 3

    Whisk in the vanilla extract.

  • 4

    Sift half of the flour into the middle and use a spatula to fold the mixture until combined. You want to keep as much air in the mixture as possible so be careful not to overmix. Repeat with the remaining flour.

  • 5

    Pour in half of the melted butter and gently fold until combined. Repeat with the remaining butter.

  • 6

    Cover the bowl with clingfilm and place in the fridge to chill for 45 minutes.

  • 7

    Meanwhile, preheat the oven to 180°C fan / 200°C conventional and grease a 12-shell madeleine pan with cooking spray or melted baking spread.

  • 8

    Add a heaped tablespoon of mixture into the middle of each shell (no need to spread it out).

  • 9

    Bake for 12 minutes until golden and risen, with a signature madeleine ‘hump’ in the middle. Invert the tin onto a wire rack so the cakes fall out, and then leave to cool.

  • 10

    Blitz the pistachios in a blender into fine crumbs (or you can chop them up).

  • 11

    Break up the MILKYBAR Gold chocolate into a small bowl and microwave for 60 seconds or until almost melted. Stir until smooth.

  • 12

    Dunk the seashell madeleines in the melted chocolate and scatter the pistachio crumbs on top. Spray with edible gold spray for a lovely shimmer.

  • 13

    Arrange on a serving plate and enjoy!

More Milkybar® recipes

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Lovingly created by JessieBakesCakes, these adorable Teddy Bear Crunch Pops are dunked in melted MILKYBAR and decorated with MILKYBAR buttons to bring the cute bear faces to life. 

Find out more