Madeleines are small French sponge cakes baked in shell-shaped molds, with crisp golden edges and a soft, buttery center. This version adds lemon zest and vanilla for a balanced flavor, and a brief chill helps the batter bake into the cakes’ familiar rounded centers.
Ingredients
- 2 large eggs, at room temperature (about 100 g without shells)
- ⅔ cup (133 g) granulated sugar
- 1 cup (125 g) all-purpose flour, plus a little extra for the pan
- ½ teaspoon baking powder (2 g)
- ¼ teaspoon fine salt (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
- Melt the ½ cup butter in a small saucepan over low heat, then set it aside to cool until warm but not hot, about 10 minutes. Use the extra butter to grease every well of a 12-well madeleine pan. Dust lightly with flour, tap out the excess, and refrigerate the pan while you make the batter.
- Whisk the flour, baking powder, and salt together in a medium bowl. In a separate bowl, whisk the eggs and granulated sugar for about 2 minutes, until pale and slightly thickened. A hand whisk is sufficient; the mixture should not need to reach a stiff, meringue-like consistency.
- Whisk the lemon zest, vanilla, and milk into the egg mixture. Add the dry ingredients in two additions, folding gently with a spatula just until no dry flour remains. Pour the cooled melted butter around the edge of the bowl and fold it in gently. Scrape the bottom of the bowl as you fold so no pool of butter is left behind, but stop once the batter looks evenly combined.
- Cover the bowl and refrigerate the batter for 1 hour. This rest firms the butter and makes the batter easier to portion; it also helps the cakes rise into rounded centers. Don’t skip the rest if you want the classic shape, and don’t stir the batter vigorously afterward.
- Near the end of chilling, heat the oven to 375°F (190°C). Spoon about 1 tablespoon (15 ml) of batter into each prepared well, filling each roughly three-quarters full. Let the batter sit in the center of the well rather than spreading it to the edges; it will settle as it bakes. If your pan has a different number or size of wells, fill them to the same level and bake in batches.
- Bake on the center rack for 9–11 minutes, until the edges are lightly golden and the centers spring back when gently touched. The exact time depends on your pan and oven, so begin checking at 9 minutes. Remove the pan from the oven and let the cakes stand for 2 minutes, then loosen them gently with a small offset spatula or butter knife and transfer them to a rack. Let the pan cool before greasing and filling it again for any remaining batter.
- Cool the madeleines for at least 10 minutes before serving. Dust with powdered sugar if you like. They are especially appealing while still slightly warm, when the edges are crisp and the centers tender.
Tips
- Measure flour carefully. Weighing 125 g is most reliable. If using cups, spoon the flour into the measuring cup and level it; scooping directly from the bag can pack in too much and make the cakes dense.
- Keep the butter warm, not hot. Hot butter can partially cook the eggs and make the batter greasy. Let it cool while you prepare the pan and whisk the eggs.
- Grease the pan thoroughly. Madeleines have ridges that can catch. Butter each well, dust with a little flour, and chill the pan so the cakes release cleanly.
- Don’t overmix. Once flour is added, fold only until incorporated. Excessive mixing develops gluten and can make these small cakes tough instead of tender.
Serving Suggestions
Serve madeleines with coffee, tea, or hot chocolate as a simple afternoon treat or after-dinner sweet. Their delicate citrus and butter flavor pairs well with fresh berries, sliced stone fruit, or a small bowl of lightly sweetened whipped cream. For a dessert plate, add a few berries and a spoonful of fruit compote; the cakes are rich enough that a modest accompaniment works well.
For the most pleasing texture, serve them on the day they are baked. If making them ahead for guests, arrange them on a platter shortly before serving and dust with powdered sugar at the last moment, since sugar can dissolve into the surface as the cakes sit.
Variations
Orange madeleines: Replace the lemon zest with 1 teaspoon finely grated orange zest. A little orange zest gives a rounder, sweeter citrus aroma without changing the method.
Almond: Replace the vanilla with ½ teaspoon almond extract. Almond extract is concentrated, so measure carefully; too much can overwhelm the butter and citrus.
Chocolate-dipped: Once the cakes have cooled completely, dip one end of each into 3 ounces (85 g) melted semisweet chocolate. Set them on parchment until the chocolate firms. Keep chocolate-dipped cakes in a cool place, or refrigerate them if your kitchen is warm.
Gluten-free: Use a cup-for-cup gluten-free flour blend that includes a binder such as xanthan gum. The texture and browning can vary by blend, so check for doneness a little early and expect a slightly more delicate cake.
Storage and Reheating
Cool the cakes completely, then store them in an airtight container at room temperature for up to 2 days. For food safety, refrigerate baked goods containing eggs within 2 hours if they will not be eaten or stored at room temperature; refrigeration is also a good option in a hot kitchen. Refrigerated madeleines keep for up to 4 days, though they may lose some of their crisp edges.
To refresh them, warm the cakes in a 300°F (150°C) oven for 3–4 minutes, or microwave one for about 8–10 seconds. Avoid prolonged heating, which dries out the centers. Freeze fully cooled madeleines in a sealed freezer-safe container for up to 2 months; thaw at room temperature and warm briefly if desired.
Frequently Asked Questions
Why didn’t my madeleines develop a hump? A rounded center comes from chilled batter meeting a hot oven. Make sure the batter chills for the full hour and the oven is fully preheated. Overfilling the wells or using batter that has warmed on the counter can also affect the shape.
Can I make the batter ahead? Yes. Cover and refrigerate it for up to 24 hours. If it becomes very firm, let it stand at room temperature for a few minutes so it can be spooned into the pan, but keep it cool rather than letting it soften completely.
Do I need a madeleine pan? A madeleine pan gives the cakes their distinctive shell shape and ridged edges. A mini-muffin pan can work in a pinch, but the cakes will have a different shape and may need a different baking time, so check them early.
Can I use salted butter? Yes. Use the same amount of salted butter and omit the added ¼ teaspoon of salt. The flavor will be slightly saltier, depending on the butter brand.
Why are my madeleines dry or tough? They may have baked too long, or too much flour may have been measured into the batter. Weigh the flour if possible, fold gently, and take the cakes out as soon as the edges are golden and the centers spring back.
Can I bake them in batches? Yes. Keep any remaining batter covered in the refrigerator while the first batch bakes. Cool the pan completely before greasing and filling it again; adding batter to a hot pan can cause it to spread before baking.
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