Almond madeleines are small French shell-shaped cakes made with a buttery sponge batter, ground almonds and a hint of vanilla. A brief chill helps the batter bake up with tender edges and the classic domed center; serve them freshly baked, when their delicate edges are crisp.
Ingredients
- ½ cup (70 g) all-purpose flour
- ½ cup (50 g) finely ground blanched almonds or almond flour
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- 2 large eggs, at room temperature
- ⅔ cup (135 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon finely grated lemon zest, optional
- ½ cup (113 g) unsalted butter, plus about 1 tablespoon (14 g) for the pan
- 1 tablespoon (15 ml) milk
- 2 tablespoons (15 g) confectioners’ sugar, for serving, optional
Instructions
- Prepare the pan and dry ingredients. Melt the ½ cup butter in a small saucepan over low heat, then set it aside to cool until warm but not hot. Brush the wells of a 12-well madeleine pan with the extra butter, getting into the grooves. In a medium bowl, whisk together the flour, ground almonds, baking powder and salt.
- Whip the eggs and sugar. In a separate bowl, whisk the eggs and granulated sugar briskly for about 3–4 minutes, until pale, thick and slightly foamy. A hand mixer on medium speed also works. Whisk in the vanilla and, if using, lemon zest.
- Make the batter. Fold the dry ingredients into the egg mixture in two additions, using a spatula and stopping as soon as no dry pockets remain. Stir the milk into the cooled melted butter. Fold the butter mixture into the batter gradually until smooth and evenly combined; avoid knocking out more air than necessary.
- Chill. Cover the bowl and refrigerate the batter for 30 minutes. This rest firms the butter and makes the batter easier to portion. While it chills, heat the oven to 375°F (190°C). If the pan is not nonstick, dust its buttered wells lightly with flour and tap out the excess.
- Fill the pan. Spoon about 1 tablespoon (15 ml) of batter into each well, filling each roughly three-quarters full. Do not spread it to the edges; the batter will settle as it bakes. If you have only one pan, keep the remaining batter chilled while the first batch bakes.
- Bake and cool. Bake for 9–11 minutes, until the edges are golden and the centers spring back when lightly pressed. The small cakes should be fully set, with no wet batter in the middle. Transfer the pan to a cooling rack for 2 minutes, then loosen the madeleines gently with a thin spatula and cool shell-side up. For another batch, let the pan cool before greasing and filling it again.
- Finish and serve. Dust with confectioners’ sugar, if desired, and serve warm or at room temperature. Madeleines are at their crispest soon after baking.
Tips
- Measure flour carefully. Weighing gives the most reliable result. If using cups, spoon flour into the measuring cup and level it rather than packing it in; too much flour makes the cakes dense.
- Use finely ground almonds. Blanched almond flour blends smoothly into the batter. Coarse almond meal can make the crumb heavier and less delicate, though it will still work.
- Mind the butter temperature. Let melted butter cool before folding it in. Hot butter can deflate the whipped eggs and make the batter greasy or uneven.
- Check your pan and oven. Pan sizes and oven temperatures vary. Begin checking at 9 minutes; if the edges brown too quickly, reduce the oven to 350°F (175°C) for the next batch.
Serving Suggestions
Serve madeleines with coffee, tea or hot chocolate as an afternoon snack or a light dessert. Their buttery almond flavor pairs especially well with fresh berries, sliced pears or citrus segments. For a simple dessert plate, add a spoonful of softly whipped cream and a little fruit; serve the cakes alongside rather than topping them, so the shells stay crisp. A light dusting of confectioners’ sugar is enough for an everyday presentation.
Variations
For a stronger almond aroma, replace the vanilla with ¼ teaspoon almond extract; it is concentrated, so use a small amount. For a citrus version, use orange zest instead of lemon zest. You can also fold 1 tablespoon (8 g) finely chopped toasted almonds into the batter for a little crunch, though the texture will be less delicate.
For a chocolate finish, dip one end of each cooled madeleine in 2 ounces (57 g) melted dark chocolate and leave it on parchment until set. If you do not have a madeleine pan, bake the batter in a greased mini-muffin pan; the flavor will be similar, but the cakes will not have the traditional shell shape or ridged edges. For a gluten-free adaptation, use a measure-for-measure gluten-free flour blend, but expect a slightly different crumb and follow the blend’s instructions.
Storage and Reheating
Madeleines are best eaten the day they are baked. Once completely cool, store them in an airtight container at room temperature for up to 2 days; their edges will soften over time. If your kitchen is warm, refrigerate them in a sealed container and bring them to room temperature before serving. Refrigerate within 2 hours of baking. To refresh softened cakes, warm them on a baking sheet in a 300°F (150°C) oven for 3–4 minutes, then cool briefly; this helps revive the edges but will not make them quite as crisp as freshly baked.
To freeze, place fully cooled madeleines in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months. Thaw at room temperature, uncovered, for about 30 minutes, and warm briefly in the oven if you like. Avoid microwaving, which can make the cakes soft or rubbery.
Frequently Asked Questions
Why didn’t my madeleines form a hump?
The characteristic center can be subtle and is not guaranteed by every pan or oven. Chilling the batter, using a properly preheated oven and avoiding overfilling help; a shallow dome is still normal for this almond-rich version.
Can I make the batter ahead?
Yes. Cover and refrigerate it for up to 12 hours. The longer chill may make the batter quite firm, so let it stand at room temperature for 5–10 minutes before portioning. Keep it chilled between batches.
Can I use almond meal instead of almond flour?
Yes, provided it is finely ground. Almond meal made with the skins has brown flecks and a slightly coarser texture, so the finished cakes will look darker and may have a less smooth crumb.
Do I need a madeleine pan?
A madeleine pan gives the traditional shell shape and ridges, but it is not essential for the flavor. A greased mini-muffin pan works as a substitute; start checking around 8 minutes because smaller wells may bake faster.
Why are my madeleines sticking?
Grease every groove thoroughly, including the narrow ends, and allow the cakes to cool in the pan for only about 2 minutes before loosening them. Excessive cooling in the pan can make the buttered surfaces stick.
Can I use salted butter?
Yes. Use the same quantity of salted butter and omit the ¼ teaspoon salt in the ingredient list. Salt levels differ between brands, so the flavor may be slightly less predictable.
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