Madeleines are small French shell-shaped cakes with a tender crumb, crisp edges, and a gentle buttery, lemon-scented flavor. This classic version uses melted butter and a short chill to help the batter bake into its characteristic rounded center; serve the cakes fresh, when their edges are at their crispest.
Ingredients
- 2 large eggs, at room temperature (about 100 g without shells)
- ½ cup (100 g) granulated sugar
- 1 teaspoon finely grated lemon zest (about 2 g)
- 1 teaspoon vanilla extract (5 ml)
- 1 cup (125 g) all-purpose flour, plus a little for the pan
- ½ teaspoon baking powder (2 g)
- ¼ teaspoon fine salt (1.5 g)
- ½ cup (113 g) unsalted butter, melted and cooled, plus about 1 tablespoon (14 g) for the pan
- 1 tablespoon (15 ml) milk, if needed to loosen a very thick batter
- 2 tablespoons (15 g) powdered sugar, for serving (optional)
Instructions
- Prepare the pan and butter. Melt the ½ cup (113 g) butter and let it cool until just warm, not hot. Brush the wells of a 12-well madeleine pan generously with the extra butter, making sure to coat the shell ridges. Dust lightly with flour, tap out the excess, and refrigerate the pan while you make the batter. If you have two pans, prepare both; otherwise, bake in batches.
- 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 makes this easier, though a balloon whisk works. Whisk in the lemon zest and vanilla.
- Add the dry ingredients. Sift the flour, baking powder, and salt over the egg mixture. Fold gently with a spatula just until no dry streaks remain. Avoid beating, which can make the cakes firm rather than delicate.
- Fold in the butter. Drizzle the cooled melted butter around the edge of the bowl in two additions, folding after each until incorporated. If the batter is exceptionally stiff and does not fall slowly from a spoon, fold in the tablespoon of milk. The finished batter should be thick but scoopable.
- Chill the batter. Cover the bowl and refrigerate for 1 hour. This rest lets the flour hydrate and the batter firm up, helping the cakes rise into rounded centers. Keep the prepared pan chilled too. Do not skip the chill if you want the best shape, though the texture will still be pleasant without the classic hump.
- Heat the oven. Near the end of chilling, place a rack in the center and preheat the oven to 400°F (200°C). Spoon or pipe batter into the cold pan, filling each well about three-quarters full. Do not spread it to the edges; the batter will settle as it bakes.
- Bake. Bake for 8–10 minutes, until the edges are golden and the centers spring back lightly when touched. A small rounded bump may form in the middle. Watch closely near the end, since madeleines can go from golden to dry quickly. If baking a second batch, let the pan cool completely, wash and dry it if needed, then butter and flour it again.
- Unmold and finish. Leave the cakes in the pan for 1–2 minutes, then gently loosen the edges and turn them onto a wire rack, shell-side up. Let them cool for about 10 minutes. Dust with powdered sugar if desired and serve warm or at room temperature.
Tips
- Measure flour accurately. For cups, fluff the flour, spoon it into the measuring cup, and level it off; packing flour into the cup can make the cakes dense. Weighing 125 g is the most reliable option.
- Keep the butter cool enough. Hot butter can deflate the whipped eggs. Let it cool until comfortable to touch, then fold it in gently and steadily.
- Grease every ridge. A thorough coating of softened or melted butter followed by a light dusting of flour helps the detailed shells release without tearing. Shake out all excess flour to avoid pale patches.
- Use room-temperature eggs and a chilled batter. Room-temperature eggs whip more readily, while chilling firms the butter. If the eggs are cold, place them in a bowl of warm—not hot—water for 5 minutes.
Serving Suggestions
Madeleines are especially good within a few hours of baking, with coffee, tea, or hot chocolate. Their mild flavor also pairs well with berries, citrus segments, or a bowl of softly whipped cream. For a simple finish, dust them with powdered sugar just before serving so it does not dissolve into the surface. They are small cakes rather than filled pastries, so serve them as they are or alongside fruit instead of trying to split them while warm.
Variations
For orange madeleines, replace the lemon zest with finely grated orange zest. For a lightly spiced version, add ¼ teaspoon (about 0.5 g) ground cardamom or cinnamon to the dry ingredients. You can replace the lemon zest with 1 teaspoon (5 ml) almond extract, but use it instead of the vanilla rather than adding a large amount; almond extract is potent.
For chocolate madeleines, replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder and sift it with the other dry ingredients. The cakes will be less buttery-tasting and a little more tender, so avoid overbaking. You can also dip the cooled ridged ends in 2 ounces (57 g) melted dark chocolate and let them set on parchment. For a dairy-free version, use a firm, neutral-tasting plant-based butter stick in equal weight; a tub spread with more water may make the cakes softer and less crisp.
Storage and Reheating
Cool the cakes completely, then store them in an airtight container at room temperature for up to 2 days. They are best on the day they are baked; their crisp edges soften as they sit. Refrigeration is not necessary and can make the crumb seem firm. For longer storage, freeze cooled madeleines in a sealed freezer-safe container for up to 2 months, separating layers with parchment. Thaw at room temperature for about 30 minutes. To refresh, warm them in a 300°F (150°C) oven for 3–5 minutes, then cool briefly before eating. If left out longer than 2 hours in very hot conditions, discard them rather than relying on reheating.
Frequently Asked Questions
Why didn’t my madeleines develop a hump?
The rounded center often comes from chilled batter meeting a hot oven, but it is not guaranteed. Make sure the batter is thoroughly chilled, the oven is fully preheated, and the baking powder is fresh. Overfilling the wells or using a warm pan can also affect the shape.
Can I make the batter ahead?
Yes. Cover and refrigerate it for up to 12 hours, then fill the cold, prepared pan and bake directly from the refrigerator. If it has become very firm, let it stand for 5–10 minutes so it is easier to portion; do not leave it out long enough to become warm.
Can I bake madeleines without a madeleine pan?
A madeleine pan gives the cakes their shell shape and helps them bake evenly. A mini-muffin pan can work in a pinch, but the result will be rounded rather than shell-shaped. Grease and flour it well, fill wells about three-quarters full, and begin checking a few minutes early.
Why are my madeleines dry or tough?
Too much flour, overmixing, or baking for too long are the usual causes. Fold the ingredients only until combined, weigh the flour if possible, and remove the cakes as soon as their edges are golden and the centers spring back.
Can I use salted butter?
Yes. Use the same amount of salted butter and omit the added ¼ teaspoon salt. The flavor may be slightly saltier depending on the butter, but the cakes should still bake properly.
Do madeleines need to be served warm?
No. They are delicious warm or at room temperature, and they are easy to serve once cooled. Warm cakes have a softer crumb; room-temperature cakes are less delicate to handle. For the crispest edges, serve them soon after baking.
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