These madeleines are classic French tea cakes, baked until golden with a signature hump and a tender, buttery crumb, studded with rich chocolate chips. This recipe uses 250g of flour and is designed to be foolproof, giving you light, airy madeleines with a crisp edge and a soft center. The key is resting the batter, which develops the gluten and creates that beautiful bump.
Ingredients
- 1 ¾ cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- ½ cup (115 g) unsalted butter, melted and cooled, plus extra for greasing the pan
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (130 g) semisweet chocolate chips
- 1 tablespoon honey (optional, for extra moisture)
Instructions
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs and sugar together with an electric mixer on medium-high speed for about 3 minutes, until pale and thick. Add the vanilla and honey (if using) and beat to combine.
- Gently fold the dry ingredients into the egg mixture with a spatula, mixing just until no streaks of flour remain. Do not overmix.
- Fold in the melted butter until fully incorporated, then fold in the chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or up to 24 hours). This step is essential for the madeleine hump.
- Preheat your oven to 375°F (190°C). Generously butter a madeleine pan (24 cavities) and dust with flour, tapping out the excess.
- Spoon about 1 tablespoon of batter into each cavity, filling them about ¾ full. Do not spread the batter; it will spread as it bakes.
- Bake for 10–12 minutes, until the edges are golden and the centers spring back when lightly touched. The madeleines should have a distinct hump on top.
- Remove from the oven and immediately tap the pan on the counter to release the madeleines. Turn them out onto a wire rack to cool for 5 minutes.
- Serve warm or at room temperature. If you want crisp edges, serve within an hour of baking.
Tips
- Chill the batter: The resting time is non-negotiable. It thickens the batter and creates the classic hump. If you skip it, you’ll get flat, dense madeleines.
- Use room-temperature eggs: They incorporate more air when beaten with sugar, giving a lighter texture. Cold eggs will make the batter curdle.
- Butter the pan generously: Even non-stick pans benefit from a good buttering. Use melted butter and a pastry brush to get into all the ridges.
- Don’t overmix: Once you add the flour, mix just until combined. Overmixing develops gluten and makes the madeleines tough.
Serving Suggestions
Serve these madeleines with a cup of tea or coffee for an afternoon treat. They’re also lovely with a glass of cold milk for kids, or dusted with powdered sugar and accompanied by a berry compote for dessert. For a more decadent touch, dip the ends in melted chocolate and let set.
Variations
- Lemon Madeleines: Add the zest of one lemon to the sugar before beating the eggs, and replace the chocolate chips with a teaspoon of lemon extract.
- Orange Chocolate: Add 1 tablespoon of orange zest and use dark chocolate chips instead of semisweet.
- Almond Madeleines: Replace ¼ cup (30 g) of the flour with ground almonds and add ½ teaspoon of almond extract.
- Spiced Madeleines: Add ½ teaspoon of ground cinnamon and ¼ teaspoon of nutmeg to the dry ingredients for a fall twist.
Storage and Reheating
Store madeleines in an airtight container at room temperature for up to 3 days. They are best eaten within the first 24 hours. To refresh, place them in a 300°F (150°C) oven for 3–5 minutes to crisp up the edges. You can also freeze them for up to 2 months; thaw at room temperature and reheat as above.
Frequently Asked Questions
Why don’t my madeleines have a hump?
The most common reason is that the batter wasn’t chilled long enough. The cold batter hits the hot oven, causing the outside to set quickly while the inside expands upward, creating the hump. Also, make sure your oven is fully preheated.
Can I use a mini madeleine pan?
Yes, but adjust the baking time to 6–8 minutes. The batter will make about 48 mini madeleines.
Can I substitute the butter with oil?
You can, but the madeleines will be less flavorful and slightly less tender. Use a neutral oil like canola or sunflower, and reduce the amount to â…“ cup (80 ml).
Why did my madeleines stick to the pan?
Make sure you butter and flour the pan thoroughly, even if it’s non-stick. Also, tap the pan out immediately after baking while they’re still hot; that helps release them.
Can I make the batter ahead of time?
Yes, you can refrigerate the batter for up to 24 hours. Just give it a gentle stir before using, as the butter may solidify.
Can I use white chocolate chips?
Absolutely. White chocolate pairs well with the buttery flavor. Just be aware that white chocolate may brown faster, so watch the oven closely.
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