These French butter cakes are baked in a shell-shaped pan, giving them their signature scalloped ridges and a tender, sponge-like crumb. Infused with fresh orange zest and juice, then finished with a bright citrus glaze, they are a delightful treat for tea time or dessert. The key to their classic hump is resting the batter in the fridge, so a little patience pays off with a professional-looking bake.
Ingredients
- 1 cup (225 g) unsalted butter, melted and cooled, plus more for the pan
- 3 large eggs, at room temperature
- 2/3 cup (130 g) granulated sugar
- 1 tablespoon orange zest (from about 2 oranges)
- 1/4 cup (60 ml) fresh orange juice
- 1 teaspoon vanilla extract
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the glaze:
- 1 cup (120 g) powdered sugar, sifted
- 2 tablespoons (30 ml) fresh orange juice
- 1 teaspoon orange zest (optional)
Instructions
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and sugar with an electric mixer on medium-high speed for 3-4 minutes, until pale and thick. Add the orange zest, orange juice, and vanilla; beat until combined.
- Fold the dry ingredients into the egg mixture with a spatula until just combined. Pour in the melted butter and fold gently until the batter is smooth and no streaks remain.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). This resting step is essential for the classic hump.
- Preheat the oven to 375°F (190°C). Generously butter a madeleine pan (24 shells) and dust with flour, tapping out the excess.
- Spoon about 1 tablespoon of batter into each shell. Do not overfill; the batter will spread.
- Bake for 8-10 minutes, until the edges are golden and the tops spring back when lightly pressed. The hump should be visible.
- Remove from the oven and let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: whisk together the powdered sugar and orange juice until smooth. Add more juice if needed for a drizzling consistency.
- Dip the tops of the cooled madeleines into the glaze, or drizzle it over with a spoon. Sprinkle with extra zest if desired. Let the glaze set for 10-15 minutes before serving.
Tips
- Rest the batter: The cold batter hitting the hot pan creates steam that pushes up the center, forming the classic hump. Don’t skip the chill.
- Butter the pan well: Madeleines stick easily. Use melted butter and a pastry brush to coat every crevice, then dust with flour. A non-stick pan still benefits from buttering.
- Use fresh orange: Bottled juice won’t give the same bright flavor. Zest the oranges before juicing them, and rub the zest into the sugar with your fingers to release the oils.
- Don’t overmix: Once you add the flour, stir just until it disappears. Overmixing develops gluten, making the madeleines tough instead of tender.
Serving Suggestions
Serve these madeleines with a cup of Earl Grey tea or a café au lait for a classic French afternoon snack. They also pair beautifully with a glass of Champagne or a citrusy dessert wine. For a plated dessert, arrange three madeleines with a scoop of vanilla ice cream or a dollop of crème fraîche.
Variations
- Lemon Madeleines: Replace the orange zest and juice with lemon. Add 1 teaspoon of poppy seeds for texture.
- Chocolate Dip: Instead of the glaze, dip the tops in melted dark chocolate and let set.
- Lavender-Orange: Add 1 teaspoon dried culinary lavender to the batter along with the flour.
- Spiced: Add 1/2 teaspoon ground cardamom or cinnamon to the dry ingredients for a warm note.
Storage and Reheating
Store madeleines in an airtight container at room temperature for up to 2 days. They are best the day they are made. To refresh, warm them in a 300°F (150°C) oven for 5 minutes. For longer storage, freeze unglazed madeleines in a single layer in a freezer bag for up to 2 months. Thaw at room temperature, then glaze after thawing.
Frequently Asked Questions
Why didn’t my madeleines get a hump?
The most common reason is not resting the batter. The cold batter is essential for the sudden steam that pushes up the center. Also, make sure your oven is fully preheated and you don’t open the door during baking.
Can I use a silicone madeleine pan?
Yes, but you may not need to butter it. Silicone pans are non-stick, but they can produce a less crispy edge. Place the silicone pan on a baking sheet for stability.
Can I make the batter ahead of time?
Absolutely. The batter can be refrigerated for up to 24 hours. In fact, it improves the flavor and hump. Just give it a gentle stir before filling the pan.
How do I know when they are done?
The edges should be golden brown and the tops should spring back when lightly pressed. A toothpick inserted into the center should come out clean.
Can I use salted butter?
Yes, but reduce or omit the added salt. If using salted butter, skip the 1/4 teaspoon salt in the recipe.
Why is my batter so thick?
It should be a thick, spoonable batter, similar to a muffin batter. If it seems too thick, you may have over-measured the flour. Use the spoon-and-level method: spoon flour into the cup, then level with a knife.
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