Madeleines are small French butter cakes baked in distinctive shell-shaped molds, with lightly crisp edges and a soft, tender center. This beginner-friendly version uses simple pantry ingredients, lemon zest, and a brief chill to help the cakes rise into their familiar little humps.
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 extra for the pan
- ½ teaspoon baking powder (2 g)
- ¼ teaspoon fine salt (1.5 g)
- ½ cup (113 g) unsalted butter, plus extra for the pan
- 1 teaspoon finely grated lemon zest (about 2 g)
- 1 teaspoon vanilla extract (5 ml)
- 1 tablespoon powdered sugar (8 g), for dusting, optional
Instructions
- Prepare the pan and ingredients. Melt the butter in a small saucepan or microwave-safe bowl, then set it aside to cool until warm, not hot. Brush the wells of a 12-cavity madeleine pan lightly with additional melted butter and dust with flour, tapping out the excess. If you do not have a madeleine pan, use a mini muffin pan; the cakes will have rounded tops rather than shell shapes.
- Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- Whip the eggs and sugar. In a large bowl, whisk the eggs and granulated sugar vigorously for about 3–4 minutes, until pale, thick, and slightly foamy. A hand mixer on medium speed takes about 2–3 minutes. This step incorporates air, so avoid rushing it.
- Fold in the flavorings and flour. Stir the lemon zest and vanilla into the egg mixture. Add the flour mixture in two additions, folding gently with a spatula just until no dry patches remain. Do not beat the batter once the flour goes in; overmixing can make the cakes tough.
- Add the butter. Pour the warm melted butter around the edge of the bowl and fold it in gently until the batter looks smooth and glossy. Scrape the bottom of the bowl to catch any pockets of butter, but stop as soon as everything is incorporated.
- Chill the batter. Cover the bowl and refrigerate the batter for 1 hour. Chilling firms the butter and gives the batter time to rest, which helps the cakes bake with a rounded center. Near the end of chilling, heat the oven to 375°F (190°C), with a rack in the center.
- Fill the pan. Spoon about 1 tablespoon of batter into each prepared well, filling each roughly two-thirds full. Do not spread it out; the batter will settle as it bakes. Keep the remaining batter chilled if baking in batches.
- Bake until golden. Bake for 8–10 minutes, until the edges are lightly golden and the centers spring back when touched gently. If using a mini muffin pan, begin checking at 8 minutes; the shape and browning will differ slightly. Let the pan cool for 2–3 minutes, then turn the cakes out onto a wire rack. If any stick, loosen the edge carefully with a thin butter knife.
- Finish and cool. Let the madeleines cool for at least 10 minutes. Dust with powdered sugar just before serving, if desired. For a second batch, let the pan cool, wipe away crumbs, and butter and flour it again.
Tips
- Measure flour gently. For cups, spoon flour into the measuring cup and level it off rather than packing it down. Too much flour can make the cakes dry and dense.
- Mind the butter temperature. Hot butter can deflate the whipped eggs. Let it cool until warm to the touch before folding it into the batter.
- Chill the batter, not the pan. A full hour in the refrigerator is included in the timing. If the batter chills longer, keep it covered and use it within 24 hours; it may need a gentle stir before scooping.
- Use a light coating in the mold. Butter and flour the shell grooves thoroughly, but tap out extra flour so the cakes do not develop a dusty coating. Nonstick pans still benefit from greasing.
Serving Suggestions
Serve madeleines slightly warm or at room temperature, when their buttery flavor and tender crumb are easiest to enjoy. They pair well with coffee, tea, or hot chocolate, and make a simple dessert alongside fresh berries. For a more polished plate, dust them with powdered sugar after cooling, or serve with a small bowl of fruit preserves for dipping.
Variations
For an orange version, replace the lemon zest with finely grated orange zest. To add a gentle almond note, replace ½ teaspoon of the vanilla with almond extract; use it sparingly because almond extract is concentrated. For chocolate madeleines, replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder and sift it with the other dry ingredients. The cocoa version will be a little less buttery in flavor. You can also dip the cooled cakes halfway into melted chocolate, then let the coating set before serving.
Storage and Reheating
Cool the cakes completely before storing them in an airtight container. Keep them at room temperature for up to 2 days; they are at their best on the day they are baked. Refrigeration can make the crumb firm, so it is not the first choice for short-term storage. If your kitchen is warm or the cakes will not be eaten within 2 hours, refrigerate them in a sealed container and use within 3–4 days.
To refresh stored madeleines, warm them in a 300°F (150°C) oven for 3–5 minutes, or microwave one for about 5–8 seconds. Avoid overheating, which can dry them out. Freeze cooled cakes in a freezer-safe container for up to 2 months, separating layers with parchment. Thaw at room temperature for about 30–45 minutes, then warm briefly if you like.
Frequently Asked Questions
Why did my madeleines not develop a hump?
The hump is influenced by chilled batter, oven heat, and the pan. Make sure the batter chills for the full hour and the oven is fully preheated. A hump may still be modest, especially if the pan is dark or the oven temperature runs low; the cakes can taste good without a dramatic rise.
Can I make the batter ahead?
Yes. Cover it and refrigerate for up to 24 hours. Scoop it straight from the refrigerator into the prepared pan. If it seems separated or unusually firm, fold it gently once or twice; avoid vigorous mixing.
Do I need a madeleine pan?
A madeleine pan gives the cakes their classic shell shape, but a mini muffin pan works as a substitute. Grease and flour it in the same way, fill each well about two-thirds full, and start checking for doneness at 8 minutes. The result will be a small rounded cake, not a shell.
Can I use salted butter?
Yes. Use the same quantity and omit the added salt. Salt levels vary between butter brands, so the flavor may be slightly different, but the recipe should still work.
How can I tell when they are done?
Look for lightly golden edges and centers that spring back when gently touched. Start checking at 8 minutes because madeleine pans and ovens vary. Overbaking is the main cause of a dry texture, so remove them as soon as they are set.
Why are the cakes sticking to the pan?
The pan may not have been greased and floured evenly, or the cakes may have cooled too long in the wells. Let them sit for 2–3 minutes after baking, then turn them out while still warm. For later batches, brush every groove with butter and dust lightly with flour.
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