Madeleines are small French shell-shaped cakes with tender, buttery centers and lightly crisp, golden edges. This recipe uses melted butter, lemon zest, and a brief refrigerator rest to help the cakes bake with their characteristic rounded humps; serve them fresh with tea or coffee.
Ingredients
- 2 large eggs, at room temperature (about 100 g without shells)
- ½ cup (100 g) granulated sugar
- 1 teaspoon finely grated lemon zest (about 2 g)
- 1 cup (125 g) all-purpose flour, plus a little more for the pan
- ½ teaspoon baking powder (about 2 g)
- ¼ teaspoon fine salt (about 1.5 g)
- ½ cup (113 g) unsalted butter, melted and cooled slightly, plus about 1 tablespoon (14 g) for the pan
- 1 teaspoon vanilla extract (5 ml)
- 1 tablespoon (8 g) powdered sugar, for dusting (optional)
Instructions
- Prepare the pan and butter. Melt the ½ cup (113 g) butter and let it cool until warm, not hot. Brush the madeleine pan thoroughly with the extra butter, getting into the grooves, then dust lightly with flour and tap out the excess. Refrigerate the prepared pan while you make the batter. Heat the oven to 375°F (190°C).
- Whisk the eggs and sugar. In a medium bowl, whisk the eggs and granulated sugar for about 2 minutes, until pale, slightly thickened, and foamy. Whisk in the lemon zest and vanilla. A hand whisk is sufficient; there is no need to whip the mixture to a stiff ribbon.
- Add the dry ingredients. In a separate bowl, combine the flour, baking powder, and salt. Sift or whisk them together to break up lumps. Fold the dry mixture into the egg mixture just until no dry streaks remain. Avoid vigorous mixing, which can make the small cakes firm.
- Fold in the butter. Pour the cooled melted butter around the edge of the bowl. Fold gently until the batter looks even and glossy, scraping the bottom so no butter pools there. Cover the bowl and refrigerate the batter for 1 hour. This rest firms the batter and helps the cakes rise into rounded humps.
- Fill and bake. Spoon about 1 tablespoon of batter into the center of each prepared shell, filling each well roughly three-quarters full. Do not spread the batter to the edges; it will settle as it bakes. Bake for 9–11 minutes, until the edges are golden and the centers spring back lightly when touched. If your pan has a different number of wells, bake in batches and keep unused batter chilled.
- Cool and finish. Let the cakes sit in the pan for 2 minutes, then loosen them gently with a small offset spatula or the tip of a butter knife and transfer them to a wire rack. Cool for at least 10 minutes before dusting with powdered sugar, if desired. They are best eaten the day they are baked.
Tips
- Measure flour carefully. For the most reliable texture, weigh 125 g. If using cups, spoon flour into the cup and level it off instead of scooping directly from the bag, which can pack in too much.
- Let the butter cool. Hot butter can partly cook the eggs or thin the batter too much. It should be fluid but only mildly warm when folded in.
- Grease every groove. Madeleines can cling to the detailed pan. Butter and flour a clean metal pan well; nonstick pans may still need greasing. Silicone pans usually release easily but can produce paler edges.
- Don’t overbake. Watch the first batch closely. Once the edges are golden and the center springs back, remove the pan; a few extra minutes can dry out these small cakes.
Serving Suggestions
Serve madeleines plain or with a light dusting of powdered sugar, alongside black tea, coffee, or hot chocolate. Their delicate flavor also pairs well with fresh berries, sliced stone fruit, or a small bowl of lemon curd for dipping. For a simple dessert plate, add lightly sweetened whipped cream and keep the cakes whole so their shell pattern stays visible.
Madeleines are especially appealing while still slightly warm, when the edges retain a little crispness and the center is soft. If serving them later, dust with sugar just before bringing them to the table so it does not dissolve into the surface.
Variations
- Orange madeleines: Replace the lemon zest with finely grated orange zest. A little orange zest gives the cakes a rounder, sweeter citrus aroma.
- Almond: Replace the vanilla with ½ teaspoon (2.5 ml) almond extract, or fold in 2 tablespoons (14 g) finely ground almonds while adding the flour. Almond extract is strong, so avoid adding too much.
- Chocolate-dipped: Once completely cool, dip one end of each cake in 3 ounces (85 g) melted dark or semisweet chocolate. Set on parchment until the chocolate firms; the coating adds sweetness and a crisp finish.
- Brown butter: Brown the butter gently in a small pan, swirling until the milk solids turn golden and smell nutty. Weigh it after browning and add a teaspoon or two of water if needed to bring it back to 113 g, since some moisture evaporates. Cool before folding in.
Storage and Reheating
Cool the madeleines completely, then store them in an airtight container at room temperature for up to 2 days. For food safety, refrigerate or freeze them within 2 hours of baking rather than leaving them out longer; refrigeration can soften their edges. For longer storage, freeze in a sealed container for up to 2 months, separating layers with parchment. Thaw at room temperature for about 30 minutes.
To refresh the edges, warm thawed or room-temperature cakes in a 300°F (150°C) oven for 3–4 minutes, then serve promptly. Avoid microwaving for more than a few seconds, as it can make the texture rubbery. These cakes are small and bake fully in the oven; no internal-temperature check is normally needed.
Frequently Asked Questions
Why do madeleines have a hump?
The chilled batter entering a hot oven helps create the familiar rise in the center. Chill it for the full hour, preheat the oven completely, and avoid opening the oven door early in baking. The hump can vary with the pan and oven, so a perfect high dome is not guaranteed.
Can I make the batter ahead?
Yes. Cover and refrigerate the batter for up to 24 hours. It will become firm, so let it stand at room temperature for about 5–10 minutes if it is too stiff to spoon, while keeping it cool. Bake straight from the chilled state once portioned into the pan.
Can I make madeleines without a madeleine pan?
A madeleine pan gives the cakes their traditional shell shape and helps them bake evenly. A mini-muffin pan can work in a pinch, but the cakes will be round rather than shell-shaped; begin checking a few minutes early because the well size and bake time may differ.
Why did my madeleines stick to the pan?
The pan may not have been greased and floured thoroughly, or the cakes may have cooled in it too long. Brush the grooves carefully, dust with flour, and release the cakes after about 2 minutes while they are still warm. A well-maintained nonstick pan can help, but still prepare it as directed.
Can I use salted butter?
Yes. Use the same amount of salted butter and omit the ¼ teaspoon salt in the ingredient list. Salt levels vary by brand, so the finished cakes may taste slightly more or less salty.
Can I reduce the sugar?
Sugar affects both sweetness and the cakes’ tender texture and browning. A small reduction of about 1 tablespoon (12 g) is unlikely to cause a major change, but cutting much more may make the cakes less tender and pale. For a first batch, follow the listed amount.
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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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