Madeleines are small French butter cakes with a tender, lightly crisp edge and the familiar shell-shaped ridges. Baking them at a high temperature after chilling the batter helps create their signature rounded center while keeping the crumb delicate.
Ingredients
- ⅔ cup (85 g) all-purpose flour, plus 1 teaspoon for the pan
- ½ teaspoon baking powder
- ⅛ teaspoon fine salt
- 2 large eggs (about 100 g without shells), at room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- ½ cup (113 g) unsalted butter, plus 1 tablespoon (14 g) for the pan
- 1 tablespoon (15 ml) whole milk
- 2 tablespoons (15 g) powdered sugar, for serving (optional)
Instructions
- Melt the ½ cup butter in a small saucepan over low heat or in short bursts in the microwave. Set it aside to cool until fluid but no longer hot, about 10 minutes. Brush a 12-well madeleine pan with the remaining 1 tablespoon melted butter, dust lightly with the extra flour, and tap out the excess. Chill the prepared pan while you make the batter.
- Whisk the flour, baking powder, and salt together in a small bowl. In a separate medium bowl, whisk the eggs and sugar for about 2 minutes, until pale and slightly thickened; a hand whisk is sufficient, though an electric mixer makes this quicker. Whisk in the lemon zest and vanilla.
- Fold the flour mixture into the egg mixture with a spatula just until no dry streaks remain. Drizzle in the cooled melted butter and milk, folding gently until evenly combined. Avoid beating the batter once the flour is added, which can make the cakes tough.
- Cover the bowl and refrigerate the batter for at least 2 hours. This resting time firms the butter and gives the flour time to hydrate; it also helps the cakes rise more distinctly. The batter can chill for up to 12 hours.
- Heat the oven to 425°F (220°C), with a rack in the center. Spoon or pipe about 1 tablespoon of batter into each prepared well, filling each roughly two-thirds full. Do not spread it to the edges; the batter will settle as it bakes. Keep any remaining batter cold while the first pan is in the oven.
- Bake for 3 minutes at 425°F (220°C), then, without opening the door, lower the oven to 350°F (175°C) and bake for another 5–7 minutes. The centers should be puffed, and the edges should be golden. Ovens vary, so begin checking at 5 minutes after lowering the heat; avoid baking until dark brown, which dries the cakes.
- Remove the pan and let the madeleines sit for 1 minute. Loosen them gently with a small offset spatula or the tip of a butter knife, then turn them out onto a wire rack. Let the pan cool before greasing and flouring it again for a second batch. Dust with powdered sugar when cool, if desired.
Tips
- Measure flour carefully. For the best texture, weigh it if possible. If using cups, spoon flour lightly into the measuring cup and level it instead of packing it down; too much flour makes madeleines dry.
- Use a fully heated oven. Wait until the oven has reached 425°F (220°C) before baking, and use an oven thermometer if yours tends to run hot or cool. The initial heat encourages a pronounced hump; changing the temperature on schedule helps the cakes bake through without overbrowning.
- Keep the pan coating thin. A light layer of butter and flour helps the cakes release while preserving their ridges. Too much grease can pool in the shells and give the finished cakes fried edges.
- Make simple substitutions thoughtfully. Orange zest can replace lemon zest in the same amount. Salted butter can stand in for unsalted; omit the added salt. Avoid replacing the butter with oil, since butter supplies much of the classic flavor and helps the chilled batter set.
Serving Suggestions
Madeleines are best served the day they are baked, when their edges are at their crispest. Offer them plain or with a light dusting of powdered sugar alongside coffee, tea, or hot chocolate. For a simple dessert, serve two per person with fresh berries and a spoonful of softly whipped cream. Their mild lemon and butter flavor also pairs well with fruit preserves; serve the preserves on the side rather than filling the cakes, which can soften their delicate crumb.
Variations
For an orange version, use finely grated orange zest instead of lemon. To add a subtle almond note, replace 1 tablespoon of the flour with 1 tablespoon (8 g) finely ground almonds and add ¼ teaspoon almond extract; the crumb will be a little more tender. For chocolate-dipped madeleines, let the baked cakes cool completely, then dip one end in 2 ounces (57 g) melted dark chocolate and allow it to set on parchment. You can also fold 1 teaspoon matcha into the flour mixture for a gentle green-tea flavor, though the color will deepen as the cakes bake.
Storage and Reheating
Cool the madeleines completely, then store them in an airtight container at room temperature for up to 2 days. Their ridged edges soften over time, so they are most enjoyable fresh. For longer storage, freeze the cooled cakes in a freezer-safe airtight container for up to 2 months, separating layers with parchment. Thaw at room temperature for about 30 minutes. To refresh, warm them in a 300°F (150°C) oven for 3–4 minutes; this can revive a little crispness but will not make older cakes quite as delicate as fresh ones. Refrigeration is not necessary and can make them firm. If they have been left out for more than 2 hours in unusually hot conditions, discard them; otherwise, keep them covered to prevent drying.
Frequently Asked Questions
What oven temperature is best for madeleines?
Start at 425°F (220°C) for 3 minutes, then lower the oven to 350°F (175°C) for 5–7 minutes. This two-temperature method gives the batter an early lift and finishes the cakes more gently. If your oven cannot change temperature reliably, bake at 375°F (190°C) for about 9–11 minutes, checking for golden edges and a puffed center.
Why didn’t my madeleines develop a hump?
The batter or pan may not have been cold enough, the oven may not have been fully preheated, or the oven door may have been opened during the first few minutes. Chill the batter for at least 2 hours and start with a properly heated oven. The hump can vary with pan shape and oven performance, so a modest rise is normal.
Can I make madeleine batter ahead?
Yes. Cover and refrigerate it for up to 12 hours. Spoon the cold batter straight into the prepared pan; there is no need to bring it to room temperature. If the batter has become very firm, let it stand for 5–10 minutes so it is easier to portion, while keeping it cool.
Can I bake madeleines without a madeleine pan?
A madeleine pan creates the characteristic shell shape and ridges. A mini-muffin pan can bake the same batter, but the cakes will be rounded rather than shell-shaped and may need a minute or two less, so watch for golden edges. Grease and flour the substitute pan well.
How do I know when madeleines are done?
Look for lightly golden edges and centers that spring back gently when touched. A wooden pick inserted into the thicker center should come out without wet batter, though a few moist crumbs are fine. Since these are small cakes, even a couple of extra minutes can make them dry.
Can I use a nonstick madeleine pan?
Yes, but lightly butter and flour it anyway, especially if its nonstick coating is worn or unfamiliar. Follow the pan maker’s guidance on oven use, and avoid metal utensils that could scratch the surface when releasing the cakes.
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