Madeleines are small French shell-shaped cakes with crisp golden edges and a soft, buttery crumb, traditionally baked in a fluted madeleine pan. This recipe uses a simple butter-and-egg batter, a short chill, and a hot oven to help form the characteristic rounded hump.
Ingredients
- 2 large eggs, about 100 g without shells, at room temperature
- ⅔ cup (135 g) granulated sugar
- 1 teaspoon finely grated lemon zest, from about 1 lemon
- 1 teaspoon vanilla extract (5 ml)
- 1 cup (125 g) all-purpose flour, spooned into the cup and leveled
- ½ teaspoon baking powder (2 g)
- ¼ teaspoon fine salt (1.5 g)
- ½ cup (113 g) unsalted butter, plus about 1 teaspoon (5 g) for greasing the pan
- 1 tablespoon (15 ml) milk
- 2 tablespoons (15 g) powdered sugar, for dusting (optional)
Instructions
- Melt the butter. Melt ½ cup (113 g) butter in a small saucepan over low heat or in short microwave bursts. Set it aside to cool until just warm, not hot. Use the extra butter to grease each well of a madeleine pan, including the grooves. Dust lightly with flour and tap out the excess. If the pan is nonstick, greasing and flouring still helps the cakes release cleanly.
- Mix the eggs and sugar. In a medium bowl, whisk the eggs and granulated sugar for about 2 minutes, until the mixture looks lighter and slightly thickened. Whisk in the lemon zest and vanilla. There is no need to whip the eggs to a stiff foam; the baking powder and chilled batter help give the cakes lift.
- Add the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt. Sift or sprinkle this mixture over the eggs in two additions, folding gently with a spatula just until no dry streaks remain. Avoid vigorous mixing, which can make the cakes tough.
- Finish the batter. Pour the warm melted butter and milk around the edge of the bowl. Fold gently until the batter looks smooth and evenly combined. Cover the bowl and refrigerate for 1 hour. This rest firms the butter and gives the batter time to hydrate, making it easier to portion and helping the cakes rise.
- Heat the oven. Near the end of chilling, preheat the oven to 425°F (220°C). Place a rack in the center. Stir the batter gently once or twice to loosen it, but do not let it warm up for long.
- Fill the pan. Spoon about 1 tablespoon (15 ml) batter into the center of each prepared shell-shaped well. Do not spread it to the edges; it will flow as it bakes. Fill 12 wells, or bake in batches if your pan has fewer cavities. Keep any remaining batter chilled while the first batch bakes.
- Bake and release. Bake for 8 to 10 minutes, until the edges are golden and the centers spring back lightly when touched. A small hump may form in the middle. Remove the pan from the oven and let it stand for 1 minute, then loosen each cake with the tip of a small knife and transfer to a wire rack. Cool the pan completely before greasing and filling it for another batch. Dust the cooled madeleines with powdered sugar if desired.
Tips
- Measure flour carefully. Weighing 125 g gives the most consistent result. If using cups, spoon flour into the cup and level it; packing it in can make the batter dry and dense.
- Chill the batter for the full hour. The cold batter meeting a hot oven encourages a defined rise. If it has been out long enough to become loose and warm, return it to the refrigerator briefly before baking.
- Grease even a nonstick pan. Butter and a light dusting of flour help preserve the shell pattern and prevent sticking. Knock out excess flour so it does not leave pale patches on the cakes.
- Use a gentle hand. Fold only until combined, and avoid substituting self-rising flour, which can alter the rise. For a dairy-free version, a baking stick made for baking can replace the butter, though the flavor and tenderness will differ.
Serving Suggestions
Serve madeleines shortly after they cool, when their edges are at their crispest. They pair naturally with coffee, black tea, or hot chocolate, and can be offered as a small dessert after a meal. For a simple finish, dust them with powdered sugar just before serving; adding it too early can make it dissolve into the surface.
They are also lovely alongside fresh berries or sliced stone fruit. If serving with a dip, offer melted chocolate or a little fruit jam on the side rather than coating the cakes well in advance, so their delicate texture stays intact.
Variations
For orange madeleines, replace the lemon zest with finely grated orange zest. For a warm spice note, add ¼ teaspoon ground cardamom or cinnamon to the flour. A teaspoon of finely minced crystallized ginger also works well with lemon zest.
For chocolate-dipped madeleines, let the cakes cool completely, then dip one end in about 3 ounces (85 g) melted chocolate and place them on parchment until set. You can also replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder for a lightly chocolate-flavored batter; expect a darker, slightly less buttery-tasting cake.
Storage and Reheating
Madeleines are best the day they are baked. Once completely cool, store them in an airtight container at room temperature for up to 2 days; their edges will soften over time. Because these are baked cakes without a perishable filling, refrigeration is not necessary and can make them stale faster. If your kitchen is very warm, keep them in a cool, dry place and follow the same 2-day limit.
To refresh softened cakes, warm them in a 300°F (150°C) oven for 3 to 4 minutes, then cool briefly before serving. For longer storage, freeze fully cooled madeleines in a sealed freezer bag for up to 2 months. Thaw at room temperature, then warm briefly if desired. Do not leave batter or baked goods containing eggs at room temperature for more than 2 hours before refrigerating or freezing.
Frequently Asked Questions
Why didn’t my madeleines form a hump?
A hump is common but not guaranteed. The most helpful conditions are chilled batter, a fully preheated oven, and an accurately measured leavener. Overmixing or a batter that has warmed substantially can also affect the rise.
Can I make the batter ahead?
Yes. Cover it and refrigerate for up to 24 hours. The longer chill may make the batter quite firm, so let it stand for a few minutes only if it is too stiff to portion. Keep it cold while baking in batches.
Can I bake these without a madeleine pan?
A madeleine pan gives the familiar shell shape and thin edges. A mini muffin pan can work in a pinch, but the cakes will be round rather than shell-shaped and may need a little more or less time depending on the well size. Start checking at 8 minutes.
Why are my madeleines sticking?
The pan may not have been greased evenly, or the cakes may have cooled in the pan for too long. Grease and lightly flour every cavity, then loosen the cakes after about 1 minute. Let the pan cool fully before baking a second batch.
Can I use salted butter?
Yes. Use the same amount of salted butter and omit the added ¼ teaspoon salt. Salt levels vary by brand, so the flavor may be slightly different.
How do I know when they are done?
The edges should be golden, and the center should spring back gently when touched. Start checking at 8 minutes because pan material and oven differences can change the baking time; avoid waiting for the whole surface to become deeply browned.
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