Madeleines are small French butter cakes baked in a ridged shell-shaped pan, with tender centers and lightly browned edges. For this recipe, bake them in a fully preheated 400°F (200°C) oven; chilling the batter first helps the cakes rise into their characteristic little humps.
Ingredients
- 2 large eggs, about 3.5 oz (100 g) without shells, at room temperature
- ⅔ cup (133 g) granulated sugar
- 1 cup (125 g) all-purpose flour, plus 1 tablespoon (8 g) for the pan
- ½ teaspoon baking powder (2 g)
- ¼ teaspoon fine salt (1.5 g)
- ½ cup (113 g) unsalted butter, plus 1 tablespoon (14 g) for the pan
- 1 teaspoon vanilla extract (5 ml)
- 1 teaspoon finely grated lemon zest (about 2 g), optional
- 1 tablespoon powdered sugar (8 g), for serving, optional
Instructions
- Prepare the pan. Melt the 1 tablespoon (14 g) butter and brush it into all the wells of a 12-well madeleine pan, including the grooves. Dust with 1 tablespoon (8 g) flour, turn the pan over, and tap out the excess. Refrigerate the pan while you make the batter. If using a nonstick pan, still grease it; its coating alone does not guarantee easy release.
- Brown the butter. Put the ½ cup (113 g) butter in a small saucepan over medium heat. Stir as it melts, then cook until the milk solids turn golden and smell nutty, about 4–6 minutes. Take it off the heat and let it cool until warm, not hot, about 10 minutes. Measure after browning if desired; use all the butter and browned bits.
- Whisk the dry ingredients. In a bowl, whisk together the 1 cup (125 g) flour, baking powder, and salt. Set aside. Add the lemon zest to the sugar and rub it in with your fingertips to release its aroma, if using.
- Whip the eggs and sugar. In a separate bowl, whisk the eggs and sugar vigorously for about 3–4 minutes, until pale, thick, and slightly increased in volume. A hand mixer on medium speed takes about 2–3 minutes. Whisk in the vanilla.
- Fold the batter. Sift the flour mixture over the egg mixture in two additions, gently folding each in just until no dry streaks remain. Drizzle the warm browned butter around the edge of the bowl and fold gently until the batter looks even and glossy. Avoid stirring vigorously, which can deflate the eggs and make the cakes dense.
- Chill. Cover the bowl and refrigerate the batter for 1 hour 30 minutes. This rest firms the butter and lets the flour hydrate, making the batter easier to portion and helping the madeleines rise well. Near the end of chilling, heat the oven to 400°F (200°C) and position a rack in the center.
- Fill the pan. Spoon or pipe about 1 tablespoon (15 ml) batter into the center of each prepared well. Do not spread it to the edges; the batter will flow as it bakes. Keep any remaining batter refrigerated while the first batch bakes.
- Bake. Bake for 8–10 minutes, checking at 8 minutes. They are done when the edges are golden and the centers spring back lightly when touched. Oven behavior and pan material affect timing: a dark metal pan may brown sooner, while a lighter pan may need the full 10 minutes. Do not wait for deep browning, which can dry the thin edges.
- Release and cool. Set the pan on a rack for 1–2 minutes, then loosen the edges with a small offset spatula or butter knife and turn the madeleines out. Cool ridged-side up on the rack. Let the pan cool, wipe it clean, and regrease and flour it before baking another batch. Dust with powdered sugar just before serving, if you like.
Tips
- Use a reliable oven temperature. Preheat fully and, if your oven tends to run hot or cool, check it with an oven thermometer. The specified 400°F (200°C) gives quick lift and browning; a low oven can leave madeleines pale and flat.
- Keep the butter warm, not hot. Hot butter can loosen or partially cook the egg mixture. If it has cooled until firm, warm it gently just until liquid before folding it in.
- Measure flour carefully. Weighing 125 g is most consistent. If measuring by cups, spoon flour into the cup and level it rather than packing it in; too much flour produces dry, heavy cakes.
- Make simple substitutions thoughtfully. Orange zest can replace lemon zest in the same amount. Salted butter can replace unsalted; omit the added salt. For a dairy-free version, a firm plant-based baking stick can replace butter, though the flavor and browning will differ.
Serving Suggestions
Madeleines are at their best on the day they are baked, once just cool enough to handle. Serve them plain or with a light dusting of powdered sugar alongside coffee, tea, or hot chocolate. For a simple dessert, offer fresh berries and softly whipped cream; the cakes are delicate, so add any sauce at the table rather than soaking them in advance.
Variations
For a citrus version, use orange zest instead of lemon. For a chocolate note, fold 1 tablespoon (5 g) sifted unsweetened cocoa powder into the flour, replacing the same weight of flour; this makes a subtle chocolate cake rather than a deeply chocolaty one. To glaze the cooled cakes, stir ½ cup (60 g) powdered sugar with 1–2 teaspoons (5–10 ml) lemon juice until thick but brushable, then coat the ridged side lightly. A teaspoon of finely minced candied ginger folded in with the flour adds gentle warmth.
Storage and Reheating
Cool completely, then store madeleines in an airtight container at room temperature for up to 2 days. They gradually lose their crisp edges, so avoid refrigerating them, which can make the texture stale. For longer storage, freeze the cooled cakes in a well-sealed freezer container for up to 2 months; thaw at room temperature for about 30–45 minutes. To refresh a thawed or day-old madeleine, warm it in a 300°F (150°C) oven for 3–4 minutes, then cool briefly before serving. Do not leave baked goods containing eggs at room temperature for more than 2 hours before storing; refrigerate or freeze them if they cannot be stored and eaten within that window.
Frequently Asked Questions
What is the best temperature for baking madeleines?
Use a fully preheated 400°F (200°C) oven for this recipe. It gives the batter a quick rise and browns the edges before the small cakes dry out. Because ovens and pans vary, start checking at 8 minutes.
Why did my madeleines not develop a hump?
A pronounced hump is not guaranteed, but cold, rested batter entering a hot oven encourages it. Check that the oven reached 400°F (200°C), chill the batter for the full 1 hour 30 minutes, and avoid overmixing after adding flour. Overfilling the wells or using batter that has warmed substantially can also affect the rise.
Can I skip chilling the batter?
It is possible to bake it immediately, but the cakes may spread more and rise less. Chilling also firms the butter, making the batter easier to portion. If time is short, chill for at least 30 minutes, though the full rest gives more dependable results.
Can I use a mini-muffin pan instead of a madeleine pan?
Yes, but the cakes will not have the traditional shell shape and may bake differently. Grease and flour the wells, fill each about halfway, and begin checking after 6 minutes. Bake until the centers spring back and the edges are lightly golden.
Why are my madeleines dry or tough?
Common causes are excess flour, overmixing, or baking too long. Weigh the flour when possible, fold only until combined, and remove the cakes as soon as their centers spring back. The thin edges can overbake quickly, especially in a dark pan.
Can I make the batter ahead?
Yes. Keep it covered in the refrigerator for up to 24 hours, then portion it into the chilled, prepared pan and bake. If the batter is very firm, let it sit at room temperature for 5–10 minutes so it is easier to scoop; keep it cool rather than letting it become runny.
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