Madeleines are small French sponge cakes baked in a shell-shaped mould, with crisp, golden edges and a tender, buttery centre. This UK-friendly recipe uses familiar ingredients and a brief chill to help the cakes rise into their characteristic humps; serve them fresh with tea or coffee.
Ingredients
- 2 large eggs, about 100 g without shells, at room temperature
- ½ cup (100 g) caster sugar
- 1 cup (125 g) plain flour, plus a little extra for the tin
- ½ teaspoon baking powder
- ⅛ teaspoon fine salt
- ½ cup (115 g) unsalted butter, plus 1 tablespoon (14 g) for greasing the mould
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon (15 ml) milk, if needed to loosen the batter
- 1 tablespoon (8 g) icing sugar, for dusting (optional)
Instructions
- Melt the 115 g butter in a small pan over low heat, then set it aside to cool until just warm, not hot. Use a little of the separate 14 g butter to grease each well of a 12-well madeleine tin. Dust lightly with flour, tap out the excess, and place the tin in the fridge while you make the batter.
- Whisk the eggs and caster sugar in a large bowl for 3–4 minutes, until pale, thick and increased in volume. A hand mixer makes this easier, but a balloon whisk works too. Whisk in the lemon zest and vanilla.
- Sift the flour, baking powder and salt together. Fold them gently into the egg mixture with a spatula, stopping as soon as no dry pockets remain. Fold in the melted butter in two additions. The batter should be smooth and thick; if it seems unusually stiff, fold in up to 1 tablespoon of milk.
- Cover the bowl and chill the batter for 1 hour. This rest firms the butter and helps the cakes rise in the hot oven. Near the end of chilling, heat the oven to 425°F (220°C), or 400°F (200°C) fan. Check the temperature with an oven thermometer if your oven tends to run hot or cool.
- Divide the cold batter evenly among the 12 chilled moulds, filling each about three-quarters full. Avoid spreading it right to the edges; it will settle as it bakes. Bake for 8–10 minutes, until the edges are golden and the centres spring back lightly when touched. The tops should have risen into small humps. Do not wait for the whole cake to turn deeply brown.
- Leave the tin on a heatproof surface for 1–2 minutes, then turn the madeleines out onto a wire rack. If a cake sticks, loosen its edge gently with a blunt knife. Cool for a few minutes and dust with icing sugar if you like. They are best eaten the day they are baked.
Tips
- Measure carefully: Weighing the flour gives the most reliable result. If using cups, spoon flour into the cup and level it off rather than packing it down.
- Keep the batter chilled: A cold batter going into a hot oven encourages the distinctive hump. If you are baking in batches, return the bowl to the fridge between trays and cool the tin before greasing and filling it again.
- Grease every mould: Butter and a light dusting of flour help the cakes release cleanly. Non-stick tins still need preparation, especially in the narrow grooves of the shell pattern.
- Use a practical substitute: If you do not have a madeleine tin, bake the batter in a well-greased mini-muffin tin. The cakes will taste similar but will not have the classic shell shape or the same thin, crisp ridges.
Serving Suggestions
Serve madeleines slightly warm or at room temperature with tea, coffee or hot chocolate. Their buttery flavour also pairs well with fresh berries, sliced stone fruit or a bowl of lightly sweetened yoghurt. For dessert, arrange two or three on a plate with fruit and a spoonful of whipped cream or crème fraîche. Add icing sugar just before serving so it stays visible rather than dissolving into the cakes.
Variations
For an orange version, replace the lemon zest with finely grated orange zest. To make chocolate madeleines, replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder; the result will be darker and a little less delicate. You can also fold 1 tablespoon of finely chopped crystallised ginger into the finished batter for a gentle, warming note. For a simple glaze, stir ½ cup (60 g) icing sugar with 1–2 teaspoons (5–10 ml) lemon juice and drizzle it over fully cooled cakes.
Storage and Reheating
Madeleines are at their best on the day they are baked, when the edges are crisp. Once completely cool, store them in an airtight container at room temperature for up to 2 days. Refrigeration can make the crumb firm and is not necessary for plain cakes. For longer storage, freeze them in a sealed container or freezer bag for up to 2 months, separating layers with baking paper. Thaw at room temperature. To refresh the edges, warm thawed or day-old cakes in a 300°F (150°C) oven for 3–4 minutes, then eat promptly. Do not leave baked goods containing eggs at room temperature for more than 2 hours if conditions are hot; refrigerate or freeze them instead.
Frequently Asked Questions
Why didn’t my madeleines develop a hump?
The batter may not have been chilled long enough, or the oven may not have been fully heated. Measure the flour accurately, chill the batter for the full hour and bake it in a hot, preheated oven. Opening the oven door early can also interrupt the rise.
Can I make the batter ahead?
Yes. Cover it and refrigerate it for up to 12 hours, then bake it straight from the fridge. The longer chill is convenient and keeps the batter cold, but the texture and rise can vary slightly. Do not leave raw egg batter at room temperature while waiting.
Can I make madeleines without a madeleine pan?
Yes, use a greased mini-muffin tin and check for doneness after about 8 minutes. The cakes will be rounded rather than shell-shaped and may bake at a slightly different rate, so use the spring-back test as well as the timer.
Why are my madeleines dry or tough?
Too much flour or overbaking is usually responsible. Weigh the flour if possible, fold just until combined and take the cakes out once the edges are golden and the centres spring back. A few minutes of extra baking can dry out these small cakes quickly.
Can I use salted butter?
Yes. Use the same amount of salted butter and omit the added salt. The flavour will be slightly saltier, so check the butter’s label if you are sensitive to salt.
How do I stop them sticking to the tin?
Grease every shell carefully, including the grooves, then dust with flour and chill the prepared tin. Let the baked cakes stand for a minute or two before turning them out. If needed, ease them free gently rather than pulling, which can break the delicate shells.
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