English madeleines are small, buttery sponge cakes baked in shell-shaped moulds and often finished with a thin coating of chocolate. Unlike French madeleines, which are typically served plain or dusted with sugar, this British-style version is commonly dipped in chocolate. A brief chill and a properly greased pan help the cakes bake with tender centers and crisp, defined ridges.
Ingredients
- 2 large eggs, at room temperature (about 100 g without shells)
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract (5 ml)
- ¾ cup (95 g) all-purpose flour, plus a little extra for the pan
- ½ teaspoon baking powder (2 g)
- ⅛ teaspoon fine salt (about 0.7 g)
- 7 tablespoons unsalted butter (100 g), melted and cooled, plus 1 tablespoon (14 g) for greasing the pan
- 4 ounces dark or milk chocolate (115 g), finely chopped, for dipping
- 1 teaspoon neutral oil (5 ml), optional, to loosen the melted chocolate
Instructions
- Prepare the pan. Brush the wells of a 12-well madeleine pan thoroughly with the extra melted butter, getting into the grooves and tips. Dust lightly with flour, turn the pan upside down, and tap out the excess. Put the pan in the refrigerator while you make the batter. Heat the oven to 375°F (190°C).
- Whip the eggs and sugar. In a medium bowl, beat the eggs and sugar with a hand mixer on medium-high speed for about 4 minutes, until pale, thick, and visibly increased in volume. When you lift the beaters, the mixture should fall in a ribbon that briefly sits on the surface. Beat in the vanilla.
- Fold in the dry ingredients. Whisk the flour, baking powder, and salt together. Sift about half over the egg mixture and fold gently with a spatula. Sift in the rest and fold just until no dry flour remains. Use broad strokes from the bottom of the bowl; overmixing can knock out the air that helps make the cakes light.
- Add the butter and chill. Stir a spoonful of batter into the cooled melted butter to lighten it, then pour that mixture around the edge of the bowl. Fold gently until evenly incorporated, scraping the bottom so no butter pools there. Cover and refrigerate for 30 minutes. Chilling firms the butter and makes the batter easier to portion; it also helps the cakes hold their shell shape.
- Fill and bake. Spoon about 1 tablespoon of batter into each well, filling each roughly two-thirds full. There is no need to spread it to the edges. Bake for 9–11 minutes, until the edges are lightly golden and the centers spring back when touched. If you have an instant-read thermometer, the center should reach the USDA FSIS safe minimum temperature for egg dishes, 160°F (71°C). Avoid relying on color alone if the cakes are unusually thick.
- Cool the cakes. Leave them in the pan for 2 minutes, then loosen the edges gently with a small offset spatula and turn them out onto a wire rack. Let the madeleines cool completely before dipping so the chocolate sets cleanly. If baking in batches, let the pan cool, then grease and flour it again before adding more batter.
- Dip in chocolate. Put the chopped chocolate in a dry, heatproof bowl and melt it gently over a pan of barely simmering water, making sure the bowl does not touch the water. Or microwave it in 20-second bursts, stirring between each. Stir in the optional oil if the chocolate seems too thick. Dip the ridged end or one side of each cooled cake, let excess chocolate drip off, and place the cakes on parchment until set.
Tips
- Use cooled, not hot, butter. Hot butter can deflate the whipped eggs. Melt it first so it has time to cool while you prepare the other ingredients.
- Measure flour carefully. Weighing 95 g is most reliable. If using cups, spoon flour into the measuring cup and level it rather than packing it in; too much flour makes the cakes dry and dense.
- Grease every groove. A thorough butter-and-flour coating helps the scalloped cakes release without tearing. Nonstick pans still need preparation, especially if they are older or scratched.
- Choose a practical chocolate substitute. Chocolate chips can be used, though they may melt less smoothly than chopped bar chocolate. A teaspoon of neutral oil can make the coating easier to dip, but too much will leave it soft.
Serving Suggestions
Serve madeleines the day they are baked, when the edges are crisp and the centers are tender. They pair well with tea, coffee, or hot chocolate, and make a simple dessert alongside fresh berries. For a neat presentation, arrange them with the shell pattern facing up and allow the chocolate coating to set fully before stacking or plating.
Variations
For a citrus note, finely grate 1 teaspoon of lemon or orange zest into the sugar and rub it in with your fingertips before beating the eggs. For a plain finish, omit the chocolate and dust the cooled cakes lightly with powdered sugar. You can also replace 1 tablespoon of the flour with 1 tablespoon (7 g) unsweetened cocoa powder for a subtle chocolate sponge; sift it with the flour and expect a slightly deeper flavor. A small pinch of ground cardamom or cinnamon adds warmth without changing the method.
Storage and Reheating
Once completely cool, store the madeleines in an airtight container at room temperature for up to 2 days; the shell edges soften over time. Because they contain egg, refrigerate them within 2 hours if your kitchen is warm or if they will not be eaten promptly. Refrigerated madeleines keep for up to 4 days, though their texture is best during the first day or two. Bring them to room temperature before serving. To refresh uncoated cakes, warm them in a 300°F (150°C) oven for 3–4 minutes, then cool briefly; avoid reheating chocolate-dipped cakes, as the coating can melt. Freeze cooled cakes without chocolate in a sealed freezer bag for up to 2 months. Thaw at room temperature, then dip if desired.
Frequently Asked Questions
Do I need a madeleine pan?
A madeleine pan gives the cakes their familiar scalloped shell shape and helps them bake evenly. A mini muffin pan can work in a pinch, but the cakes will have rounded bottoms and need checking a little earlier; they will not look like traditional madeleines.
Why did my madeleines stick to the pan?
The pan may not have been greased all the way into the grooves, or the cakes may have cooled too long before you turned them out. Butter and flour the wells carefully, and release the cakes after about 2 minutes while they are still warm.
Why are my madeleines dense?
Common causes include under-whipping the eggs, folding too vigorously, or adding butter that is too hot. Beat until the egg mixture is thick and ribboning, and fold the dry ingredients and butter gently just until combined.
Can I make the batter ahead?
Yes. Cover and refrigerate it for up to 12 hours. The longer chill makes the batter firm, so spoon it into the pan without stirring it vigorously; if it is too stiff to portion, let it sit at room temperature for 5–10 minutes.
Can I make madeleines without chocolate?
Yes. Leave the cakes plain, or dust them with powdered sugar just before serving. The batter and baking time stay the same.
Can I use salted butter?
Yes. Use the same quantity and omit the added salt. The flavor may be a little saltier depending on the butter, so choose unsalted butter if you want the most control.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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