Madeleines are small French shell-shaped cakes with tender, buttery centers and lightly crisp edges, traditionally flavored with lemon or vanilla. This classic batter is easy to adapt with chocolate, citrus, spices, or nuts, and chilling it before baking helps create the cakes’ characteristic rounded humps.
Ingredients
- 2 large eggs, about 100 g without shells, at room temperature
- ⅔ cup (135 g) granulated sugar
- 1 cup (125 g) all-purpose flour, plus 1 tablespoon (8 g) for the pan
- ½ teaspoon baking powder
- ⅛ teaspoon fine salt
- ½ cup (113 g) unsalted butter, plus 1 tablespoon (14 g) for the pan
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon (15 ml) whole milk
- 2 tablespoons (15 g) powdered sugar, optional, for serving
Instructions
- Melt the ½ cup (113 g) butter in a small saucepan over low heat or in a microwave-safe bowl. Set aside to cool until warm but not hot. Use the additional tablespoon (14 g) to grease the wells of a 12-well madeleine pan, then dust them with the tablespoon of flour, tapping out the excess. If your pan has more than 12 wells, bake in batches.
- In a medium bowl, whisk the eggs and granulated sugar for about 2 minutes, until pale and slightly thickened. A hand whisk is sufficient; do not whip the mixture to stiff peaks. Whisk in the lemon zest, vanilla, and milk.
- In a separate bowl, stir together the cup of 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 flour remains.
- Pour the warm melted butter around the edge of the bowl. Fold it in gently until the batter is smooth and glossy, scraping the bottom so no butter pools there. Cover the bowl and refrigerate the batter for 1 hour. This rest firms the butter and helps the cakes bake with a pronounced center hump.
- Near the end of the chilling time, heat the oven to 375°F (190°C). Spoon or pipe about 1 tablespoon (15 g) of batter into each prepared well; the batter should sit in the center rather than being spread to the edges. Do not overfill.
- Bake for 9–11 minutes, until the edges are lightly golden and the centers spring back when touched gently. Ovens and pans vary, so begin checking at 9 minutes. Remove the pan from the oven and let the cakes rest for 2 minutes, then loosen them carefully and transfer to a wire rack. Cool for about 10 minutes before dusting with powdered sugar, if desired.
Tips
- Measure flour by weight when possible. If using cups, spoon it lightly into the cup and level it; packing flour can make madeleines dry and dense.
- Use butter that is warm, not hot, when folding it into the eggs. Hot butter can deflate the batter and make the mixture uneven; fold rather than beating after adding flour.
- Grease and flour every groove, including the narrow tips of the shells. Even a nonstick pan may need preparation, especially if it has been used often.
- If you do not have a madeleine pan, bake small spoonfuls in a well-greased mini-muffin pan. They will taste similar but will not have the traditional shell shape or the same thin edges.
Serving Suggestions
Madeleines are best served freshly baked, when their edges are crisp and their centers are soft. Arrange them on a plate with tea, coffee, or hot chocolate; a little powdered sugar is enough, though a lemon glaze or melted chocolate dip makes a more decorative finish. For a simple dessert, serve two per person with fresh berries and lightly whipped cream.
If adding a glaze, let the cakes cool completely first. Stir ½ cup (60 g) powdered sugar with 1–2 teaspoons (5–10 ml) lemon juice until thick but pourable, then drizzle over the shells and allow it to set briefly before serving.
Variations
Madeleines come in many flavors, from classic citrus and vanilla to richer chocolate or nut versions. For orange madeleines, replace the lemon zest with 1 teaspoon finely grated orange zest. For almond, add ¼ teaspoon almond extract and replace 2 tablespoons (16 g) of the flour with 2 tablespoons (16 g) finely ground almonds; the cakes will be slightly more tender.
For chocolate madeleines, replace 2 tablespoons (10 g) of flour with 2 tablespoons (10 g) unsweetened cocoa powder, sifted with the other dry ingredients. For a warm spice version, add ½ teaspoon ground cardamom or ¼ teaspoon ground cinnamon. You can also fold in 2 tablespoons (20 g) finely chopped dark chocolate, but avoid larger pieces that may prevent the cakes from releasing cleanly.
For a browned-butter flavor, cook the measured butter over medium-low heat, stirring until the milk solids turn golden and smell nutty; remove it from the heat promptly, then cool until warm before using. The water evaporates as butter browns, so weigh the finished butter and add a little milk if needed to bring it back to 113 g.
Storage and Reheating
Cool madeleines fully, then store them in an airtight container at room temperature for up to 2 days. They are at their best on the day they are baked; the edges soften during storage. Refrigeration is not recommended because it can dry them out. For longer storage, freeze the cooled cakes in a sealed freezer-safe container for up to 2 months, separating layers with parchment paper. Thaw at room temperature for about 30 minutes.
To refresh a room-temperature madeleine, warm it 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 cake rubbery. Since these are baked egg cakes, follow ordinary food-safety practice: do not leave them out for more than 2 hours in hot conditions, and discard any that show mold or an unusual odor.
Frequently Asked Questions
Why didn’t my madeleines develop a hump?
The hump is encouraged by chilled batter meeting a hot oven, but it is not guaranteed to be dramatic. Check that the oven is fully preheated, chill the batter for the full hour, and avoid overmixing or spreading batter across the pan wells.
Can I make the batter ahead?
Yes. Cover and refrigerate it for up to 24 hours. The batter will firm as it chills; spoon it directly into the prepared pan rather than warming it for a long time. If it is too stiff to portion, let it stand at room temperature for 5–10 minutes.
Can I use salted butter?
Yes. Replace the unsalted butter with the same amount of salted butter and omit the ⅛ teaspoon salt. Salt levels vary by brand, so the flavor may be a little more savory.
Do I need a madeleine pan?
A madeleine pan gives the cakes their familiar shell ridges and thin edges. A mini-muffin pan works as a substitute, but the shape and baking time will differ; start checking the cakes after 8 minutes.
How do I stop the cakes from sticking?
Grease and flour the pan carefully, including each groove, and tap out excess flour. Let the cakes rest in the pan for 2 minutes after baking, then loosen them gently while they are still warm rather than waiting until they cool completely.
Can I make these gluten-free?
A cup-for-cup gluten-free flour blend that includes a binder can work, though the texture may be slightly more delicate. Use the blend’s weight equivalent for 125 g of flour, fold gently, and make sure the pan is thoroughly greased and floured with a compatible gluten-free flour.
Related
- Sinigang na Baboy Recipe: Tangy Filipino Pork Soup
- Peking Duck Gourmet Falls Church VA: A Home Recipe
- Peking Duck: What It Is and How to Make It
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).