Madeleines are small French butter cakes with a tender crumb, lightly crisp edges, and the familiar shell shape from a fluted pan. This recipe uses pantry staples, browned butter for a gently nutty flavor, and a short chill to help the cakes bake with their characteristic rounded centers.
Ingredients
- 2 large eggs, at room temperature (about 100 g without shells)
- ⅔ cup (133 g) granulated sugar
- 1 teaspoon finely grated lemon zest (about 2 g)
- 1 teaspoon vanilla extract (5 ml)
- 1 cup (125 g) all-purpose flour, plus a little for the pan
- ½ teaspoon baking powder (2 g)
- ¼ teaspoon fine salt (1.5 g)
- ½ cup unsalted butter (113 g), plus a little for the pan
- 1 tablespoon milk (15 ml)
- 2 tablespoons powdered sugar (15 g), for dusting, optional
Instructions
- Brown the butter. Melt the butter in a small saucepan over medium heat, stirring as it foams. When the milk solids turn amber and smell nutty, remove the pan from the heat; this usually takes 4–6 minutes. Pour the butter, including the browned bits, into a heatproof bowl and let it cool until warm, not hot, about 15 minutes.
- Prepare the pan and dry ingredients. Generously brush the wells of a 12-shell madeleine pan with softened butter, dust with a little flour, and tap out the excess. Whisk the flour, baking powder, and salt together in a medium bowl.
- Whip the eggs and sugar. In a separate bowl, beat the eggs and granulated sugar with a hand mixer on medium-high speed for 4–5 minutes, until pale, thick, and increased in volume. Beat in the lemon zest and vanilla. The mixture should fall from the beaters in a ribbon that briefly rests on the surface.
- Fold in the flour. Sift or sprinkle the dry ingredients over the egg mixture in two additions, folding gently with a spatula after each. Stop as soon as no dry pockets remain; overmixing can make the cakes tough.
- Add the butter and chill. Stir the milk into the warm browned butter. Fold a spoonful of batter into the butter to lighten it, then gently fold that mixture back into the bowl until evenly combined. Cover and refrigerate the batter for 1 hour. This rest firms the butter and makes the batter easier to portion.
- Heat the oven. Near the end of chilling, preheat the oven to 400°F (200°C). Give the batter a gentle fold if any butter has settled, taking care not to deflate it.
- Fill and bake. Spoon about 1 tablespoon of batter into each well, filling each roughly three-quarters full. Do not spread it to the edges; the batter will settle as it bakes. Bake for 8–10 minutes, until the edges are golden and the centers spring back lightly when touched. If the cakes are not done after 8 minutes, bake for another minute or two, checking frequently.
- Cool and finish. Let the madeleines rest in the pan for 2 minutes, then loosen them gently and transfer them to a wire rack. Bake any remaining batter in a cooled, re-buttered pan. Once cool, dust with powdered sugar if desired. They are especially good the day they are baked.
Tips
- Measure flour lightly. Spoon flour into the measuring cup and level it, or use the stated weight. Scooping directly from the bag can add too much flour and produce dense cakes.
- Keep the melted butter warm, not hot. Very hot butter can loosen or partially cook the egg mixture. If it has cooled and started to set, warm it briefly until fluid before folding it in.
- Chill the batter, but not the pan. A cold, firm batter helps the centers rise, while a room-temperature pan allows the shells to release evenly. Grease and flour the wells carefully, especially in the ridges.
- Adapt the flavor thoughtfully. Orange zest can replace lemon zest in the same amount. For a simpler flavor, leave out the zest and keep the vanilla; the cakes will taste less citrusy but remain tender.
Serving Suggestions
Serve madeleines slightly warm or at room temperature, with coffee, tea, or hot chocolate. Their buttery sweetness also pairs nicely with fresh berries, sliced stone fruit, or a small bowl of softly whipped cream. For a dessert plate, add a spoonful of fruit preserves or lemon curd and serve the cakes soon after baking, when their edges are at their crispest.
Variations
For a citrus variation, use orange zest or combine lemon and orange zest. To add a delicate almond note, replace 2 tablespoons (16 g) of the flour with almond flour; the cakes will be a little more tender and less classically springy. You can also fold 1 teaspoon of finely minced crystallized ginger into the batter for gentle warmth, or dip the cooled ends in melted dark chocolate and let the coating set before serving. Avoid adding much extra liquid, which can change the batter’s texture.
Storage and Reheating
Madeleines are best eaten the day they are baked. Once completely cool, store them in an airtight container at room temperature for up to 2 days; their edges soften over time. For longer keeping, freeze the cooled cakes in a sealed freezer-safe container for up to 2 months, separating layers with parchment. Thaw at room temperature. To refresh them, warm in a 300°F (150°C) oven for 3–4 minutes, then serve; avoid prolonged heating, which dries them out. Refrigeration is not recommended because it can make the crumb firm.
Frequently Asked Questions
Why didn’t my madeleines develop a bump?
The bump is encouraged by chilled batter meeting a hot oven, but it is not guaranteed. Check that the oven is fully preheated, the batter had its full chill, and the baking powder is fresh. Avoid opening the oven door during the first 7 minutes.
Can I make the batter ahead?
Yes. Cover it and refrigerate for up to 24 hours. The longer chill can deepen the flavor, but the batter will be firm; give it a gentle stir to make it scoopable without beating out the air, then bake as directed.
Can I make madeleines without a madeleine pan?
A madeleine pan gives the cakes their shell shape and crisp ridges. A mini-muffin pan can bake the same batter, but the cakes will be round and may need a similar or slightly shorter baking time. Begin checking at 7 minutes and remove them when the centers spring back.
Can I use salted butter?
Yes. Use the same quantity of salted butter and omit the added salt. Salt levels vary among brands, so the flavor may be slightly different, but the recipe will still work.
Why are my madeleines dry or tough?
Too much flour, overmixing after the flour goes in, or baking too long are common causes. Weigh the flour if possible, fold only until combined, and check the cakes at 8 minutes. Their edges should be golden while the centers remain soft and springy.
Do I need to brown the butter?
No, but it adds a toasted, nutty note. For a milder, more traditional buttery flavor, melt the butter without browning it and cool it until warm before mixing it into the batter.
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