The Madeleine Grand Hotel Birmingham is a classic French tea cake, known for its delicate shell shape and soft, spongy crumb. This recipe recreates that elegant treat at home, using a simple batter of eggs, sugar, flour, and butter, with a hint of lemon zest for brightness. The signature hump forms when the batter is properly chilled and then baked in a hot oven, creating a delightful contrast between the crisp edges and the tender center.
Ingredients
- 2 large eggs, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1/2 cup (115 g) unsalted butter, melted and cooled, plus extra for greasing
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (from about 1/2 lemon)
- 1/4 teaspoon salt
- Confectioners’ sugar, for dusting (optional)
Instructions
- In a medium bowl, whisk the eggs and sugar together until pale and slightly thickened, about 2 minutes.
- Add the vanilla extract, lemon zest, and salt; whisk to combine.
- Gently fold in the flour with a spatula until just combined; do not overmix.
- Pour the melted butter into the batter and fold until fully incorporated. The batter will be smooth and slightly runny.
- Cover the bowl and refrigerate for at least 1 hour (or up to 24 hours). This step is essential for the signature hump.
- Preheat the oven to 400°F (200°C). Generously butter a madeleine pan (12-shell mold) and dust with flour, tapping out any excess.
- Spoon the chilled batter into the prepared molds, filling each about 3/4 full. Do not spread the batter; it will level itself during baking.
- Bake for 10–12 minutes, until the edges are golden and the centers spring back when lightly touched.
- Remove from the oven and immediately turn the madeleines out onto a wire rack to cool. Dust with confectioners’ sugar just before serving, if desired.
Tips
- Chill the batter: Do not skip the chilling step. A cold batter hitting a hot oven creates steam that pushes up the center, forming the classic hump.
- Butter the pan well: Use melted butter and a pastry brush to coat every nook and cranny, then dust with flour. This ensures clean release and a crisp exterior.
- Don’t overmix: Overworking the batter develops gluten, making the madeleines tough. Fold until the flour just disappears.
- Substitution: If you don’t have a madeleine pan, you can bake the batter in mini muffin tins, but reduce the baking time to 8–10 minutes and expect a different shape.
Serving Suggestions
Serve these madeleines warm or at room temperature with a cup of Earl Grey tea or a light coffee. They are also lovely alongside fresh berries, a dollop of crème fraîche, or a scoop of lemon sorbet. For a dessert, drizzle with melted dark chocolate and sprinkle with sea salt.
Variations
- Chocolate Madeleines: Replace 2 tablespoons of flour with 2 tablespoons of unsweetened cocoa powder and add 1/4 cup (60 ml) of mini chocolate chips.
- Orange Blossom: Substitute the lemon zest with 1 teaspoon of orange blossom water and add 1 teaspoon of orange zest.
- Honey & Lavender: Swap the granulated sugar for 1/2 cup (170 g) of honey and add 1/2 teaspoon of dried culinary lavender.
- Almond: Replace 1/4 cup (30 g) of the flour with almond flour and add 1/4 teaspoon of almond extract.
Storage and Reheating
Madeleines are best enjoyed the day they are baked. To store, keep them in an airtight container at room temperature for up to 2 days; they may lose some crispness. For longer storage, freeze un-dusted madeleines in a zip-top bag for up to 1 month. To reheat, place them in a 350°F (175°C) oven for 3–5 minutes to restore some of their texture.
Frequently Asked Questions
Why didn’t my madeleines get a hump?
The most common reason is that the batter wasn’t chilled long enough or the oven wasn’t hot enough. Make sure the batter is well-chilled (at least 1 hour) and that your oven is fully preheated to 400°F (200°C).
Can I use salted butter?
Yes, but reduce or omit the added salt in the recipe. Salted butter will give a slightly different flavor, but it works fine.
Do I need a special madeleine pan?
Yes, the shell shape is key to the classic look. If you don’t have one, you can use a mini muffin tin, but the baking time will be shorter and the texture may be slightly different.
Can I make the batter ahead of time?
Absolutely. The batter can be refrigerated for up to 24 hours before baking. This actually improves the hump formation.
How do I know when they are done?
The edges should be golden brown and the centers should spring back when lightly pressed. A toothpick inserted into the center should come out clean.
Can I double the recipe?
Yes, this recipe doubles easily. Just make sure to chill the batter in a larger bowl and bake in batches, keeping the unbaked batter in the fridge between batches.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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