Financiers and madeleines are two beloved French tea cakes that look similar but taste and feel quite different. Financiers are dense, nutty, and chewy, made with browned butter and almond flour, while madeleines are light, airy, and citrus-scented, with a distinctive scalloped shell shape. This guide explains the key differences and gives you both recipes so you can bake either (or both) with confidence.
Ingredients
For the Financiers (makes 12):
- 1 cup (115 g) unsalted butter, plus more for the pan
- 1 cup (100 g) almond flour
- 1 ½ cups (150 g) powdered sugar
- ½ cup (60 g) all-purpose flour
- 6 large egg whites (about 180 g), at room temperature
- 1 tsp vanilla extract
- Pinch of salt
For the Madeleines (makes 12):
- 2 large eggs, at room temperature
- ½ cup (100 g) granulated sugar
- 1 tbsp honey (optional)
- 1 tsp vanilla extract
- 1 tsp lemon zest (about 1 lemon)
- 1 cup (125 g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 6 tbsp (85 g) unsalted butter, melted and cooled, plus more for the pan
Instructions
Make the Financiers:
- Preheat your oven to 375°F (190°C). Generously butter a 12-well financier or mini loaf pan.
- In a small saucepan over medium heat, melt the 1 cup (115 g) butter. Continue cooking, swirling occasionally, until the milk solids turn golden brown and the butter smells nutty, about 5–7 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together the almond flour, powdered sugar, all-purpose flour, and salt. Add the egg whites and vanilla, and stir until just combined. Do not overmix.
- Pour the warm browned butter into the batter, stirring until fully incorporated. The batter will be thin.
- Divide the batter evenly among the prepared wells, filling each about ¾ full.
- Bake for 15–18 minutes, until the edges are golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Make the Madeleines:
- Preheat your oven to 375°F (190°C). Butter a 12-well madeleine pan and dust with flour, tapping out any excess.
- In a medium bowl, whisk the eggs and sugar together until pale and slightly thickened, about 2 minutes. Add the honey (if using), vanilla, and lemon zest, and whisk to combine.
- In a separate bowl, whisk the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
- Add the melted butter and fold gently until no streaks remain. Cover the bowl and refrigerate for at least 1 hour (this helps create the classic hump).
- After chilling, spoon the batter into the prepared pan, filling each well about ¾ full. Do not spread the batter; it will level itself.
- Bake for 10–12 minutes, until the edges are golden and the centers spring back when lightly touched. Let cool in the pan for 2 minutes, then carefully release onto a wire rack.
Tips
- Browning butter: Watch the butter closely—it goes from brown to burnt quickly. The moment it smells nutty and has amber specks, pull it off the heat.
- Chill madeleine batter: The 1-hour refrigeration is essential for the signature hump. Don’t skip it if you want that classic look.
- Pan prep: Use a good-quality nonstick or well-seasoned pan. Butter and flour madeleine pans thoroughly to prevent sticking; financier pans can be buttered only.
- Substitutions: For a nut-free financier, swap almond flour with an equal amount of all-purpose flour, but note the texture will be slightly less tender. For madeleines, you can replace lemon zest with orange zest or a teaspoon of rose water.
Serving Suggestions
Serve both cakes with coffee or tea—they shine alongside espresso, Earl Grey, or chamomile. Financiers pair beautifully with fresh berries and a dollop of crème fraîche, while madeleines are classic with a dusting of powdered sugar. For dessert, use them in a trifle or as a base for a berry compote.
Variations
- Chocolate financiers: Replace 2 tablespoons (15 g) of the all-purpose flour with unsweetened cocoa powder.
- Pistachio financiers: Swap half the almond flour with finely ground pistachios and add a drop of almond extract.
- Lavender madeleines: Add 1 teaspoon dried culinary lavender to the batter along with the flour.
- Glazed madeleines: Dip the cooled madeleines in a simple glaze of 1 cup (120 g) powdered sugar mixed with 2 tablespoons lemon juice.
Storage and Reheating
Both cakes are best eaten the day they are made, but they keep well in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer in a freezer-safe bag for up to 2 months. To refresh, warm them in a 300°F (150°C) oven for 5–7 minutes, or microwave for 10–15 seconds. Do not refrigerate, as they will dry out.
Frequently Asked Questions
Can I use the same pan for both? No, the pans are different shapes—financier pans are rectangular or boat-shaped, while madeleine pans have scalloped shells. You can use a mini muffin tin for financiers, but madeleines need the shell pan to get their classic shape.
Why are my madeleines flat without a hump? The batter needs to chill for at least 1 hour so the cold batter hits the hot oven and creates steam, which pushes up the center. Also, make sure your baking powder is fresh.
Can I make these gluten-free? Yes, use a 1:1 gluten-free flour blend for both. For financiers, the almond flour already provides structure, so the blend works well. For madeleines, the texture may be slightly more crumbly.
Why did my financiers stick to the pan? Financiers have a high butter content, so they can stick if the pan isn’t well buttered. Use a pastry brush to coat every nook and cranny, and consider using a nonstick spray with flour.
Can I use salted butter? Yes, just reduce the added salt in the recipe to a pinch. For the browned butter, salted butter works fine, but keep an eye on it as the salt can cause it to foam more.
Do I need to rest the madeleine batter overnight? No, 1 hour is enough. Resting overnight can deepen the flavor but isn’t necessary. If you do rest it overnight, cover the bowl tightly and bring it to room temperature for 30 minutes before baking.
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