Madeleines are classic French tea cakes, known for their delicate scalloped shell shape and soft, buttery crumb. The batter is a simple sponge, flavored with lemon and vanilla, and baked in a special mold that gives them their signature hump. This recipe delivers tender, lightly crisp-edged madeleines that are perfect with coffee or tea.
Ingredients
- 1/2 cup (115 g) unsalted butter, melted and cooled, plus more for greasing the mold
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon honey (optional, for extra moisture)
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest (from about 1 lemon)
- Confectioners’ sugar, for dusting (optional)
Instructions
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and granulated sugar together with an electric mixer on medium-high speed until pale, thick, and tripled in volume, about 3–4 minutes. The mixture should fall in a thick ribbon when the beaters are lifted.
- Add the honey, vanilla, and lemon zest, and beat just until combined.
- Gently fold the dry ingredients into the egg mixture with a rubber spatula, being careful not to deflate the batter. Fold just until no streaks of flour remain.
- Pour the melted butter down the side of the bowl and fold it in gently until fully incorporated.
- Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, or up to 24 hours. This resting step helps develop the flavor and creates the classic hump.
- Preheat the oven to 375°F (190°C). Generously butter a madeleine mold (or two, if you have them) and dust with flour, tapping out the excess.
- Spoon about 1 tablespoon of batter into each shell, filling each about 3/4 full. Do not spread the batter; it will spread during baking.
- Bake for 10–12 minutes, until the edges are golden and the tops spring back when lightly touched.
- Remove from the oven and immediately invert the mold onto a wire rack. Let cool for 2 minutes, then gently pry the madeleines out with a small offset spatula if they don’t fall out on their own.
- Dust with confectioners’ sugar just before serving, if desired.
Tips
- Chill the batter: The resting time in the refrigerator is crucial for the signature hump. It firms up the butter, so the batter bakes slower and rises in the center.
- Butter the mold well: Use melted butter and a pastry brush to coat every crevice, then dust with flour. This ensures the madeleines release easily and get a nice golden crust.
- Don’t overmix: Fold the dry ingredients and butter in gently. Overmixing deflates the air you’ve beaten into the eggs, making the madeleines tough and flat.
- Substitutions: If you don’t have a madeleine mold, you can use a mini muffin tin, but the baking time will be shorter (about 8–10 minutes), and they won’t have the classic shell shape.
Serving Suggestions
Serve madeleines warm or at room temperature, dusted with confectioners’ sugar. They are perfect alongside a cup of tea, coffee, or a glass of milk. For a dessert, serve them with fresh berries and a dollop of whipped cream, or dip them in melted chocolate.
Variations
- Chocolate Madeleines: Replace 2 tablespoons of the flour with 2 tablespoons of unsweetened cocoa powder. Add 1/2 cup (85 g) mini chocolate chips to the batter.
- Orange Blossom: Swap the lemon zest for 1 teaspoon of orange blossom water and add 1 tablespoon of orange zest.
- Lavender Honey: Use lavender honey in place of regular honey and add 1/2 teaspoon of dried culinary lavender buds.
- Glazed: Dip the baked madeleines in a simple glaze made of 1 cup (120 g) confectioners’ sugar and 2–3 tablespoons of lemon juice.
Storage and Reheating
Madeleines are best enjoyed the day they are baked. Store them in an airtight container at room temperature for up to 2 days, but note they will lose their crispness. To refresh, place them in a 300°F (150°C) oven for 3–5 minutes. You can also freeze baked madeleines in a single layer in a freezer bag for up to 1 month; thaw at room temperature and reheat briefly.
Frequently Asked Questions
Why don’t my madeleines have a hump? The hump forms when the batter is chilled and then hit with high heat. If your batter wasn’t chilled long enough, or your oven is too cool, they may bake flat. Also, overmixing the batter can deflate the air needed for the rise.
Can I make the batter ahead of time? Yes, the batter can be refrigerated for up to 24 hours before baking. This actually improves the flavor and the hump. Just let it sit at room temperature for 10 minutes before spooning into the mold.
Do I need a madeleine mold? The mold is essential for the classic shell shape, but you can use a mini muffin tin if you don’t have one. The texture will be the same, but the shape will be different.
Why are my madeleines dry? Overbaking is the most common cause. Check them at the 10-minute mark; they should be just golden around the edges. Also, be sure to measure your flour correctly by spooning it into the cup and leveling off, rather than scooping.
Can I use salted butter? Yes, but reduce the added salt to a pinch. Salted butter can also enhance the flavor, but it’s best to use unsalted so you control the salt level.
How do I get the madeleines out of the mold cleanly? Generously butter and flour the mold, and tap out the excess. As soon as they come out of the oven, invert the mold onto a rack and let them cool for a minute. If they stick, use a small offset spatula to gently loosen the edges.
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