Madeleines are small French butter cakes baked in a ridged shell-shaped pan, with lightly crisp edges and a tender, lemon-scented center. This recipe uses a madeleines pan set to bake evenly shaped cakes; chilling the batter and properly greasing the molds help create their characteristic rounded hump.
Ingredients
- 2 large eggs, at room temperature (about 100 g without shells)
- ⅔ cup (135 g) granulated sugar
- 1 cup (125 g) all-purpose flour, plus a little extra for the pan
- ½ teaspoon (2 g) baking powder
- ¼ teaspoon fine salt (about 1.5 g)
- ½ cup (113 g) unsalted butter, plus about 1 teaspoon (5 g) for greasing
- 1 teaspoon finely grated lemon zest (about 2 g)
- 1 teaspoon vanilla extract (5 ml)
- 1 tablespoon (15 ml) whole milk
- 2 tablespoons (15 g) powdered sugar, for serving (optional)
Instructions
- Prepare the pan. Use a 12-well madeleines pan set. Brush each shell well with the extra melted butter, reaching into the grooves, then dust lightly with flour and tap out the excess. If the pan instructions specify a different release method, follow those directions. Set the pan aside.
- Melt and cool the butter. Melt the ½ cup (113 g) butter in a small saucepan over low heat or in short microwave bursts. Let it cool until warm but not hot. Hot butter can cook the eggs or make the batter greasy.
- Whip the eggs and sugar. In a medium bowl, whisk the eggs and granulated sugar for about 3–4 minutes, until pale, thickened and slightly foamy. A hand mixer on medium speed can make this easier; stop when the mixture falls from the whisk in a ribbon.
- Add the dry ingredients. Whisk the flour, baking powder and salt together in a second bowl. Sift them over the egg mixture in two additions, folding gently with a spatula just until no dry flour remains. Avoid beating, which can make the cakes firm.
- Finish the batter. Stir the lemon zest and vanilla into the cooled butter. Mix the milk into the butter, then drizzle the butter mixture around the edge of the batter. Fold gently until smooth and evenly combined. Scrape the bowl once; do not continue mixing once the batter is uniform.
- Chill. Cover the bowl and refrigerate the batter for 1 hour. This rest firms the butter and helps the madeleines rise into a rounded hump. The batter will be thicker after chilling; that is expected.
- Heat the oven and fill the pan. Near the end of chilling, heat the oven to 375°F (190°C). Spoon or pipe about 1 tablespoon (15 ml) of batter into the center of each shell well. Do not spread it to the edges; it will flow as it bakes. Keep any remaining batter chilled for a second batch.
- Bake. Bake on the center rack for 9–11 minutes, until the edges are golden and the centers spring back lightly when touched. The exact time depends on the pan and oven, so begin checking at 9 minutes. If using two pans at once, rotate them front to back and swap racks halfway through.
- Release and cool. Let the pan stand for 1–2 minutes, then gently loosen each cake with a small offset spatula or butter knife and turn it onto a wire rack. If a cake sticks, loosen around its edge rather than pulling hard on the shell. Cool completely before dusting with powdered sugar, if using.
Tips
- Measure flour carefully. For the most reliable texture, weigh it. If measuring by cups, fluff the flour, spoon it into the cup and level the top; packing it in can make the batter dense.
- Grease every ridge. Butter and a light flour coating help detailed shells release. Too much flour can leave a dusty finish, so tap out the excess. Nonstick pans may still need greasing, especially if their coating is worn.
- Keep the batter cold. Chill it for the full hour, and return leftover batter to the refrigerator between batches. A warm pan can melt the batter before it sets, so let the pan cool completely before refilling.
- Use a light touch. Fold rather than vigorously stir after adding flour. Overmixing develops gluten and may produce tougher cakes instead of a delicate crumb.
Serving Suggestions
Serve madeleines on the day they are baked, when their edges are at their crispest. They pair well with coffee, tea or hot chocolate, and a little powdered sugar gives them a simple finish. For a dessert plate, add fresh berries or a spoonful of softly whipped cream. Their mild butter and citrus flavor also works alongside fruit compote, though it is best added just before serving so the cakes do not become soggy.
Variations
For orange madeleines, replace the lemon zest with finely grated orange zest. For a gentle almond note, replace ¼ teaspoon of the vanilla with almond extract; use it sparingly because it is more concentrated. You can also fold 1 teaspoon of poppy seeds into the finished batter. For chocolate madeleines, replace 2 tablespoons (15 g) of the flour with 2 tablespoons (10 g) unsweetened cocoa powder, sifted with the dry ingredients; expect a darker, slightly more cocoa-forward cake. Avoid adding large amounts of extra liquid or chunky fillings, which can interfere with the cakes’ rise and release.
Storage and Reheating
Cool the cakes fully, then store them in an airtight container at room temperature for up to 2 days. Refrigeration is unnecessary and can make them dry. For food safety, refrigerate any perishable accompaniment such as whipped cream within 2 hours; the plain cakes do not need refrigeration. To restore a little warmth, place madeleines in a 300°F (150°C) oven for 3–4 minutes, then serve promptly. They can be frozen in a well-sealed container for up to 2 months; thaw at room temperature for about 30 minutes. Do not refreeze cakes that have thawed.
Frequently Asked Questions
Do I need a special madeleines pan?
Yes, the shell-shaped wells give madeleines their traditional ridges and shape. A standard madeleines pan set usually has 12 wells. A mini pan can work, but the smaller cakes bake faster, so start checking several minutes early.
Why don’t my madeleines have a hump?
A distinct hump is encouraged by cold batter going into a properly heated oven. Make sure the batter chills for the full hour, preheat the oven completely and avoid spreading the batter in the wells. Oven and pan differences can affect how pronounced the hump becomes.
Can I make the batter ahead?
Yes. Cover it and refrigerate for up to 12 hours. If it has become very firm, let it stand at room temperature for 5–10 minutes so it is easier to portion, but keep it cool rather than letting it become runny.
Can I use salted butter?
Yes. Use the same amount of salted butter and omit the added salt. Salt levels vary by brand, so the flavor may be slightly different.
What if my madeleines stick to the pan?
They may have needed more thorough greasing, or they may have cooled too long in the pan. Brush butter into every groove, dust lightly with flour, and loosen the cakes after a short 1–2-minute rest. Let the pan cool before preparing another batch.
Can I bake the batter without a madeleines pan?
A mini muffin pan can bake the same batter, but the cakes will not have the shell ridges and may need a different baking time. Check them early and remove them when the edges are golden and the centers spring back lightly.
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