Recipe for Madeleines

This is the best recipe for madeleines. It uses easy-to-find ingredients that are mostly pantry staples. These are little tea cakes that are baked in a special shell shape madeleine pan. The batter takes about 10 minutes to prep and 10 minutes to bake.

Table of Content

• Why make this recipe for madelines
• Ingredients and substitutes
• How to prepare a mandeleine pan
• Step by step instructions
• More tea cake recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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Are these cookies or cakes? Well, they are light and airy, butter-based, long shell-shaped cakes. Unlike crisp or chewy cookies, these are soft and delicious. But, there is still a debate as to whether these are cakes or cookies.

When you think of French food like wine, cheese, and baguettes, another popular treat after macarons is of course madeleines. Like macarons, madeleines are feared because they can have their tantrums.

Why make this recipe for madelines

• Madeleines are feared and considered difficult to make. But this recipe is a no-fail recipe and I make it successfully every single time.
• All the ingredients are easy to find. In fact, they are pantry staples. So, you can make them any time at all.
• The batter is very versatile and can be used as a base to make other variations of the madeleine, as well such as strawberry or other jam filled madeleines.

Ingredients and substitutes

• Butter - We use unsalted melted butter. You can even use brown butter that adds an ice nutty flavor to the cakes.
• Sugar - Use small-grain granulated sugar that will dissolved in the sugar easily. You can also use brown sugar but it will add a sweet caramel like flavor from the molasses in brown sugar.
• Eggs - Use large eggs and make sure they are warm so you will get the best volume from them.
• All-purpose flour - I like to measure the flour by weight for accuracy. And if you choose to use a cup, I suggest you sift first then measure.
• Lemon - I like to use the zest and juice, which cuts down on the sugar and adds a nice refreshing flavor besides the vanilla.

How to prepare a mandeleine pan

Preparing a madeleine pan is very important. Even if you have a nonstick madeleine pan it is important to give it a light brush of butter and dusting of flour. Equally important is that you dust off excess flour. Otherwise, the madeleines will become too dark.

• Clean the pan with a damp cloth.
• Brush each pan with soft melted butter making sure there are no blobs.
• Generously dust each cavity with all-purpose flour ( I like to use a small sifter).
• Invert the pan over the sink or a parchment paper.
• Tap it a few times to ensure all excess flour is dusted.

Step by step instructions

• Dry ingredients - combine flour, salt, baking powder. Sift it at least once if possible twice. Set aside.
  Pro tip - Sifting the dry ingredients will make the madeleines light and airy.
• In a microwave-safe bowl, melt the butter. Then, add the lemon juice and zest. Let cool completely.
  Pro tip - It is important that the melted butter is cooled before adding it to the batter. Otherwise, it will lose volume.

• In the bowl of a stand mixer with the whisk attachment, whip the eggs for two minutes. Then, gradually add the sugar while whipping it at the same time.
• Next, add the honey and vanilla extract. Then, fold in the flour mixture followed by the melted butter.
  Pro tip - Fold the flour and butter in gently so you don't lose all the volume in the whipped eggs.
• Cover the bowl with plastic wrap and let it chill in the fridge for 30 to 45 minutes.
  Pro tip - Do not chill for longer than 60 minutes. Otherwise, the butter will become solid and difficult to pipe. Alternatively, you can chill the batter for up to 2 days just make sure to thaw at room temperature for at least 30 minutes before piping.

• About 10 minutes before baking, preheat the oven to 350°F / 177°C / Gas Mark 4.
• Generously, grease each cavity of the madeleine mold with butter and flour. Dust off excess flour by tapping the mold upside down.
  Pro tip - You want a thin coating of flour in the mold. Otherwise, the flour will burn and cause the madeleines to be very dark.

• Pour the chilled batter into a piping bag and pipe the batter into the prepared madeleine mold cavities. Tap the tray on the counter a few times to help the batter settle.
  Pro tip - If you have only one madeleine pan, save the remaining batter in the fridge while the first batch is baking.
• Bake in the oven on the center rack for 10 to 12 minutes, until they are lightly golden and the top springs back when touched.
• When baked, transfer the madeleines to a cooling rack and cool completely. Dust with powdered sugar before serving.
  Pro tip - These are best served soon after they are ready. They do dry quickly so keep them covered under plastic wrap to stay fresh.

More tea cake recipes

• Honey Cake Recipe
• Chocolate Coffee Cake
• Apricot Cake
• Peach Cake - Coffee Cake with Peaches
• Vanilla Cafe Latte Cake with Coffee Buttercream
• See all coffee Cakes

Frequently asked questions

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