Madeleines are small French butter cakes baked in a ridged shell-shaped pan, with crisp golden edges and a tender, lightly lemon-scented center. Their exact origin is debated, but their long place in French baking is well established; this classic recipe uses browned butter and a brief chill for flavor and the characteristic domed tops.
Ingredients
- ½ cup (113 g) unsalted butter, plus extra for the pan
- 2 large eggs (about 100 g without shells), at room temperature
- ⅔ cup (133 g) granulated sugar
- 1 cup (125 g) all-purpose flour, plus a little for the pan
- 1 teaspoon (4 g) baking powder
- ¼ teaspoon fine salt
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon (15 ml) whole milk
- 1 tablespoon (8 g) powdered sugar, for serving (optional)
Instructions
- Brown and cool the butter. Melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan, until the milk solids turn golden brown and smell nutty, about 4–6 minutes. Pour it into a heatproof bowl, including the browned bits, and let it cool until warm but not hot, about 10 minutes.
- Prepare the pan and dry ingredients. Generously butter the wells of a 12-well madeleine pan, dust lightly with flour, and tap out the excess. Whisk the flour, baking powder, and salt together in a small bowl.
- Whip the eggs and sugar. In a medium bowl, whisk the eggs and granulated sugar vigorously for 2–3 minutes, until pale, thick, and slightly increased in volume. A hand mixer on medium speed takes about 2 minutes. Whisk in the lemon zest and vanilla.
- Finish the batter. Sift the flour mixture over the egg mixture in two additions, folding gently with a spatula just until no dry streaks remain. Stir the milk into the warm browned butter. Fold the butter mixture into the batter in two additions, scraping the bowl so the butter is evenly incorporated without deflating the mixture.
- Chill. Cover the bowl and refrigerate the batter for 1 hour. This rest firms the butter and helps the cakes rise into rounded centers. Avoid chilling it much longer than 2 hours unless you plan to let it soften slightly before portioning.
- Heat the oven and fill the pan. Near the end of chilling, preheat the oven to 375°F (190°C). Spoon about 1 tablespoon of batter into each well, filling each roughly two-thirds to three-quarters full. Don’t spread the batter; it will settle as it bakes. If the pan has more than 12 wells, bake in batches and keep the remaining batter chilled.
- Bake and release. Bake for 8–10 minutes, until the edges are golden and the centers spring back lightly when touched. Let the pan sit for 1 minute, then loosen each cake gently and turn it out onto a wire rack. Cool the pan completely and re-butter it before baking another batch. Dust the madeleines with powdered sugar once cool, if desired.
Tips
- Measure flour carefully. Weighing 125 g gives the most reliable texture. If using cups, spoon flour into the cup and level it; packing it in can make the cakes dry and heavy.
- Don’t rush the butter. Browned butter should be fragrant and golden, not black. Cool it before folding it in: hot butter can deflate the eggs and make the batter greasy.
- Use the right pan. A metal madeleine pan encourages browned edges. If yours is nonstick, still grease and flour it, especially if its coating is worn. A mini-muffin pan works in a pinch, but the cakes won’t have the traditional shell shape and may bake faster.
- Watch the first batch. Oven temperatures and pan materials vary. Check at 8 minutes; overbaking dries these small cakes quickly. For a more pronounced dome, keep the batter cold and the oven fully preheated.
Serving Suggestions
Madeleines are especially good on the day they’re baked, when their edges are crisp and centers are soft. Serve them slightly warm or at room temperature with coffee, tea, or hot chocolate. A light dusting of powdered sugar is traditional in spirit, though not essential; lemon curd or softly whipped cream can accompany them for a more substantial dessert.
Variations
For an orange version, replace the lemon zest with finely grated orange zest. Add 1 tablespoon (15 ml) honey to the eggs and sugar for a gentle floral sweetness, reducing the granulated sugar to ½ cup (100 g); the result will be a little softer and more golden. For chocolate madeleines, replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder. You can also dip the cooled shell ends in melted dark chocolate, then let the coating set before serving.
Madeleine recipes differ in their flavorings and methods. Some use oil or melted butter rather than browned butter, and some include almond flour or honey. These are useful variations, not rules that define a single authentic version.
Storage and Reheating
Cool the cakes completely, then keep them in an airtight container at room temperature for up to 2 days. Refrigeration can dry them out, so it is usually unnecessary. For longer storage, freeze the cooled cakes in a sealed freezer container for up to 2 months; thaw at room temperature while still covered to limit condensation. To refresh, warm them in a 300°F (150°C) oven for 3–4 minutes. They are small, fully baked cakes rather than custards, so no internal-temperature check is needed.
Frequently Asked Questions
What is the history of madeleines?
Madeleines are associated with the Lorraine region of northeastern France, especially the town of Commercy. Stories linking their name or invention to a particular person or event vary, and the precise origin is disputed. The shell-shaped cakes became widely known as a classic of French pastry.
Why are madeleines shaped like shells?
They are baked in distinctive fluted molds that give one side a shell pattern. The familiar shape comes from the pan rather than a special shaping step, so a madeleine pan is the best choice for the traditional appearance.
Why didn’t my madeleines form a dome?
A dome depends on properly whipped eggs, a fully heated oven, and chilled batter. Check that your baking powder is fresh, fold gently, and avoid leaving the pan in an oven that has not finished preheating. Some ovens and pans produce a subtler rise even when the cakes are well made.
Can I make the batter ahead?
Yes. Chill it for at least 1 hour and up to about 2 hours for this recipe. If it has been refrigerated longer and feels very firm, let it sit briefly until it can be spooned, while keeping it cool. Bake shortly after portioning for the best rise.
Can I make madeleines without a madeleine pan?
A greased, floured mini-muffin pan can bake the same batter, though the cakes will be rounder and lack the signature shell ridges. Start checking them at 6–7 minutes, since smaller wells and different pans can shorten the baking time.
Are madeleines cookies or cakes?
They are generally described as small French sponge cakes, even though they are often served like cookies. Their batter includes eggs, sugar, flour, and butter, and their texture is tender and cake-like rather than crisp throughout.
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