Madeleines are small French butter cakes baked in distinctive shell-shaped molds, with lightly crisp edges and tender, fragrant centers. This classic version uses browned butter, lemon zest and a brief chill to build flavor and help the cakes rise into their characteristic humps.
Ingredients
- 2 large eggs, at room temperature (about 100 g without shells)
- ⅔ cup (133 g) granulated sugar
- 1 teaspoon finely grated lemon zest (about 2 g)
- 1 cup (125 g) all-purpose flour, plus a little for the pan
- ½ teaspoon (2 g) baking powder
- ¼ teaspoon fine salt (about 1.5 g)
- ½ cup (113 g) unsalted butter
- 1 teaspoon vanilla extract (5 ml)
- 1 tablespoon (15 ml) milk
- 1 tablespoon (14 g) softened butter, for greasing the mold
- 1 tablespoon (8 g) powdered sugar, for serving (optional)
Instructions
- Brown the butter. Melt ½ cup (113 g) butter in a small light-colored saucepan over medium heat. Swirl the pan as it foams; when the milk solids turn golden brown and smell nutty, remove it from the heat. Pour into a heatproof bowl, including the browned bits, and cool until warm but not hot, about 10 minutes.
- Prepare the pan and oven. Brush the wells of a 12-well madeleine pan with softened butter, getting into the ridges. Dust lightly with flour and tap out the excess. Refrigerate the prepared pan while you make the batter. Heat the oven to 400°F (200°C).
- Whip the eggs and sugar. In a medium bowl, whisk the eggs, granulated sugar and lemon zest vigorously for about 3 minutes, until the mixture is pale, thickened and falls from the whisk in a ribbon. A hand mixer on medium speed takes about 2 minutes. This aeration helps create a light crumb.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder and salt. Sift or sprinkle them over the egg mixture in two additions, folding gently with a spatula after each addition until no dry streaks remain. Avoid beating out the air.
- Finish the batter. Stir the vanilla and milk into the cooled browned butter. Fold a spoonful of batter into the butter mixture to lighten it, then gently fold that mixture into the remaining batter until evenly combined. Cover and refrigerate for 1 hour. The batter should be cold and slightly thicker when ready to bake.
- Fill and bake. Spoon about 1 tablespoon (20–22 g) batter into the center of each well; do not spread it to the edges, as it will flow as it bakes. Bake for 8–10 minutes, until the edges are golden and the centers spring back lightly when touched. If the pan has an especially dark finish, check at 8 minutes to prevent overbrowning.
- Unmold and cool. Let the madeleines sit in the pan for 1 minute, then loosen them gently with a small offset spatula and transfer to a wire rack, shell side up. Cool for at least 10 minutes. Dust with powdered sugar just before serving, if desired. For a second batch, cool the pan completely, wash and dry it, then grease and flour it again.
Tips
- Measure flour carefully. For the most reliable texture, weigh 125 g. If using cups, spoon flour into the measuring cup and level it rather than scooping directly from the bag, which can pack in too much.
- Keep the butter warm, not hot. Hot butter can deflate or partly cook the whipped eggs. If it cools and begins to firm, warm it briefly until liquid again before folding it in.
- Chill the batter and pan. The cold batter meeting a hot oven encourages the classic central hump. Don’t skip the chill; the exact shape varies with the mold and oven, and a hump is not essential to a tender cake.
- No madeleine pan? A mini muffin pan works as a substitute, though the cakes will be rounded rather than shell-shaped. Grease and flour it, fill each well about halfway, and begin checking for doneness at 8 minutes.
Serving Suggestions
Madeleines are best served the day they are baked, once they are cool enough to handle but still fresh. Offer them with coffee, black tea or hot chocolate, or arrange them alongside fresh berries and sliced peaches for a simple dessert. A light dusting of powdered sugar is traditional-looking and adds sweetness without hiding the browned-butter flavor. For a more substantial dessert plate, serve with softly whipped cream or a small bowl of fruit compote.
Variations
For an orange version, replace the lemon zest with finely grated orange zest. To make almond madeleines, replace 2 tablespoons (16 g) of the flour with the same quantity of finely ground almond flour; expect a slightly more tender, moist crumb. For a simple chocolate finish, dip the cooled ridged ends in 2 ounces (57 g) melted dark chocolate and let them set on parchment. You can also replace the vanilla with ½ teaspoon (2.5 ml) almond extract, but use it sparingly because its flavor is concentrated. These additions change the flavor while keeping the basic batter and baking method the same.
Storage and Reheating
For the crispest edges, serve madeleines on the day they are baked. Once completely cool, store them in an airtight container at room temperature for up to 2 days; they soften over time. Refrigeration is not recommended because it can make the cakes firm and stale more quickly. If the room is warm, refrigerate within 2 hours rather than leaving them out; bring them to room temperature before serving. To refresh slightly softened cakes, warm them on a baking sheet at 300°F (150°C) for 3–4 minutes, then cool briefly. Freeze cooled madeleines in a sealed freezer-safe container for up to 2 months, separating layers with parchment. Thaw at room temperature and briefly warm if desired.
Frequently Asked Questions
Why didn’t my madeleines form a hump?
The rise depends on cold batter, a properly heated oven and the particular pan. Check that the batter chilled for a full hour and that the oven reached 400°F (200°C) before baking. Even without a pronounced hump, the cakes can still be properly baked and tender.
Can I make the batter ahead?
Yes. Cover and refrigerate it for up to 12 hours. The extended chill may deepen the flavor, but the batter will be quite firm; scoop it straight from the refrigerator and bake in the preheated oven. Don’t leave batter containing raw eggs at room temperature for an extended time.
Can I use salted butter?
Yes. Use the same amount of salted butter and omit the ¼ teaspoon salt from the ingredient list. Salt levels vary between brands, so the flavor may be a little different.
How do I know when they are done?
Look for lightly browned edges and centers that spring back gently when pressed. The cakes should release from the mold without tearing. Start checking at 8 minutes because ovens and pan materials vary; baking too long makes their edges dry.
Can I bake these without lemon zest?
Yes. Omit it for a straightforward vanilla-and-butter flavor, or use orange zest instead. Avoid adding extra juice, which can change the batter’s moisture balance.
Why are the madeleines sticking to the pan?
Grease every ridge, dust with flour and tap out the excess before chilling the pan. Let baked cakes rest for only about 1 minute before loosening them; leaving them in the mold longer can allow moisture to soften the edges and make release harder.
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