Madeleines are small French butter cakes, traditionally baked in shell-shaped molds and served with coffee or tea. This classic version uses butter, eggs, sugar, flour, and a little lemon; chilling the batter helps the cakes bake with their characteristic rounded centers.
Ingredients
- ½ cup (113 g) unsalted butter, plus about 1 teaspoon (5 g) for greasing the pan
- 2 large eggs (about 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 dusting the pan
- 1 teaspoon (4 g) baking powder
- ⅛ teaspoon fine salt
- 1 teaspoon finely grated lemon zest, from about 1 lemon
- 1 teaspoon vanilla extract (5 ml)
- 1 tablespoon (15 ml) whole milk
- 1 tablespoon (8 g) powdered sugar, for finishing, optional
Instructions
- Melt the ½ cup (113 g) butter in a small saucepan over low heat or in short microwave bursts. Set it aside to cool until warm but not hot, about 10 minutes. The butter should remain liquid.
- Grease the wells of a 12-cavity madeleine pan with the extra butter, getting into the ridges. Dust lightly with the tablespoon of flour and tap out the excess. If using a nonstick pan, still grease and flour it for the best release.
- In a medium bowl, whisk the eggs and granulated sugar for 2 to 3 minutes, until pale and slightly thickened. A hand mixer on medium speed works well, but do not whip until stiff. Whisk in the lemon zest and vanilla.
- In a separate bowl, combine the flour, baking powder, and salt. Sift or whisk them together to distribute the baking powder evenly.
- Fold the dry ingredients into the egg mixture in two additions, using a flexible spatula and gentle strokes. Stop as soon as no dry flour remains; overmixing can make the cakes firm.
- Stir the milk into the warm melted butter. Fold the butter mixture into the batter in two additions, scraping the bowl so no butter pools at the bottom. The finished batter will be soft and glossy.
- Cover the bowl and refrigerate the batter for 1 hour. This rest firms the butter and gives the flour time to hydrate. Near the end of chilling, heat the oven to 400°F (200°C), with a rack in the center.
- Spoon or pipe the chilled batter into the prepared pan, filling each cavity about three-quarters full. Avoid spreading it to the edges; the batter will settle as it bakes. Keep any remaining batter chilled while the first batch bakes.
- Bake for 8 to 10 minutes, until the edges are golden and the centers spring back lightly when touched. A small raised hump may form in the middle. Do not wait for the cakes to become deeply brown.
- Let the pan sit for 1 minute, then loosen the cakes gently and turn them out onto a wire rack. Cool the pan before greasing and filling it again if baking another batch. Dust the madeleines with powdered sugar once cool, if desired.
Tips
- Measure flour carefully. Weighing 125 g is most reliable. If measuring by cups, spoon the flour into the cup and level it rather than packing it in; excess flour can make madeleines dry.
- Use the right pan preparation. Butter and flour each cavity thoroughly, including the narrow grooves. Let excess flour fall away so the shells have a fine finish instead of a dusty coating.
- Keep the batter cold. A full hour of chilling is useful, not optional busywork. If the oven is not ready when the batter is, leave the covered bowl in the refrigerator.
- For a dairy-free swap, use a baking-style plant butter in place of butter and an unsweetened plant milk in place of whole milk. The flavor and browning may differ slightly; use a product intended for baking rather than a soft spread with high water content.
Serving Suggestions
Madeleines are best served the day they are baked, when their edges are lightly crisp and their centers tender. Offer them plain or with a light dusting of powdered sugar alongside coffee, tea, or hot chocolate. For a simple dessert, serve two per person with berries or sliced stone fruit. Their delicate crumb also pairs nicely with lemon curd or a small bowl of softly whipped cream for dipping.
Variations
For a more pronounced citrus flavor, replace the lemon zest with orange zest or use half lemon and half orange. To make chocolate madeleines, replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder; the finished cakes will be darker and a little less buttery in flavor. You can also fold 1 tablespoon (15 ml) of honey into the egg mixture, reducing the granulated sugar by 1 tablespoon (12 g), for a subtle honey note and a softer finish. For a classic almond variation, replace the vanilla with ½ teaspoon (2.5 ml) almond extract; it is potent, so avoid adding more unless you want a strongly almond-scented cake.
Storage and Reheating
Cool the madeleines completely, then store them in an airtight container at room temperature for up to 2 days. Refrigeration can make their texture firm, so it is generally not necessary for plain cakes. For longer storage, freeze them in a freezer-safe container for up to 2 months, separating layers with parchment. Thaw at room temperature for about 30 minutes. To refresh a room-temperature madeleine, warm it in a 300°F (150°C) oven for 3 to 4 minutes, then serve; avoid microwaving for long, as it can turn the crumb rubbery. Refrigerate within 2 hours if the cakes are served with a perishable filling or topping.
Frequently Asked Questions
Why didn’t my madeleines form a hump?
They can still taste good without a pronounced hump. The rise is encouraged by cold batter going into a fully heated oven. Check that the oven has reached 400°F (200°C), and chill the batter for the full hour. An inaccurate oven temperature or overfilled cavities can also affect the shape.
Can I make the batter ahead?
Yes. Cover it tightly and refrigerate it for up to 24 hours. The longer chill may make the batter quite firm, so give it a few minutes at room temperature if it is too stiff to scoop, but do not warm it until runny.
Can I bake madeleines without a madeleine pan?
A madeleine pan gives the cakes their familiar shell shape and helps them bake evenly. A mini-muffin pan can work in a pinch, but the cakes will have a different shape and may need a few extra minutes; begin checking at 8 minutes and remove them when the centers spring back.
How do I know when they are done?
The edges should be lightly golden, and the center should spring back when gently pressed. Because madeleines are small, they can go from tender to dry quickly. If unsure, remove one from the pan and check that its underside is golden rather than pale or wet.
Why are my madeleines sticking to the pan?
Usually the cavities were not greased and dusted evenly, or the pan was not cool before a second batch was added. Work butter into the ridges, use only a light coating of flour, and allow each batch to release for about a minute before turning it out gently.
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