Recipe for Madelines (classic)
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-shaped madeleine pan. The batter takes about 10 minutes to prep and 10 minutes to bake.
When I had my cake business, I focused mostly on custom cakes, but every now and then, I’d get special requests for something different—like my Madeleines. Much like my macarons, I didn’t make them regularly, but when I did, they were always in high demand and quickly sold out.
There’s something about the delicate, buttery texture and lightly crisp edges that makes madeleines so irresistible. They look simple, but getting them just right takes skill—from the perfect batter to the signature shell shape and that beautiful little hump on top. And trust me, people who love madeleines can tell the difference between an average one and a perfect one!
I remember one customer who begged me to make a batch for a tea party, saying, “I just can’t find madeleines like yours anywhere else!” That’s the thing with these little cakes—when they’re done right, they’re light, airy, and unforgettable.
Even though I only made them by special request, they always had a way of making people feel like they were treating themselves to something truly special. And honestly? That’s exactly what a good madeleine should do. ✨
Why make this recipe for madelines
- Perfect Texture: This recipe ensures a classic, tender crumb with a slight crisp on the outside. The careful balance of ingredients and the chilling step result in Madeleines with the signature hump and an ideal light, airy texture.
- Rich Vanilla Flavor: The use of both vanilla extract and lemon zest provides a rich, aromatic flavor that complements the buttery pastry. The recipe highlights the vanilla, enhancing the overall taste and aroma of the Madeleines.
- Simple and Reliable: With clear, step-by-step instructions, this recipe is easy to follow, even for beginners. The precise measurements and detailed instructions ensure consistent results every time, making it a reliable choice for home bakers.
- Versatile and Adaptable: This recipe allows for easy adaptations, such as adding different extracts or citrus zests, to suit personal preferences. The base recipe is versatile, making it easy to customize for various flavor variations and occasions.
- The batter is very versatile and can be used as a base to make other variations of the madeleine, such as strawberry or other jam-filled madeleines.
Ingredients and substitutes
- Butter – Provides rich flavor and moisture, creating a tender crumb. Use an equal amount for a non-dairy alternative. This will provide a similar texture but may alter the flavor slightly.
- Sugar sweetens the Madeleines and helps create a tender texture. Use small-grain granulated sugar that dissolves in the eggs easily. You can also use brown sugar, but the molasses in brown sugar will add a sweet, caramel-like flavor.
- Eggs—These provide structure, moisture, and richness to the batter. Use large eggs and make sure they are warm so you get the best volume from them.
- All-purpose flour forms the structure of the Madeleines, providing stability. Use an equal amount of cake flour for a softer, more delicate texture, making the Madeleines lighter. I like to measure the flour by weight for accuracy. If you choose to use a cup, I suggest you sift first, then measure.
- Lemon—This adds a hint of citrus flavor, enhancing the overall taste. I like to use the zest and juice, which cuts down on the sugar and adds a nice, refreshing flavor besides the vanilla. For a different citrus flavor, use an equal amount of orange zest.
Step-by-step: Homemade Madelines
- Prepare the Madeleine Pan: Grease the Madeleine pan with butter or non-stick spray to prevent sticking. Lightly dust with flour and tap out the excess. This ensures the Madeleines release easily from the pan.
- Melt the Butter: Melt the butter in a small saucepan over low heat or in the microwave. Allow it to cool to room temperature. This step is crucial for achieving the right texture in the final product. Then, add the lemon juice and zest. Let cool completely.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt twice. Set aside for later. This will help evenly distribute the baking powder and salt.
- Beat Eggs and Sugar: Beat the eggs and granulated sugar in a separate large bowl using an electric mixer or whisk. Beat on high speed until the mixture is pale, thick, and frothy (about 5 minutes).
- Add Vanilla and Lemon Zest: Gently fold the honey, vanilla extract, and lemon zest using a spatula. Be careful not to deflate the egg mixture while adding these ingredients.
- Fold in Melted Butter: Slowly fold the cooled melted butter into the batter in two additions. Ensure the butter is evenly incorporated without overmixing.
- Chill the Batter: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling helps thicken the batter and gives Madeleines their signature hump.
- Preheat the Oven: Preheat your oven to 375°F (190 °C). Position a rack in the center of the oven for even baking.
- Fill the Madeleine Pan: Pour the chilled batter into a piping bag and fill each shell mold with a heaping tablespoon of batter. Do not spread the batter; it will settle during baking.
- Bake the Madeleines: Bake for 10-12 minutes or until the edges are golden brown and the centers are set. The characteristic hump should form during baking. Tap the tray on the counter a few times to help the batter settle.
- Cool and Dust with Sugar: Remove the pan from the oven and immediately tap it on a countertop to loosen the Madeleines. Transfer to a wire rack to cool. Dust with powdered sugar before serving, if desired.
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Frequently asked questions
These are best served as soon as they are made. They will keep at room temperature for 2 to 3 days. Make sure to keep them well wrapped in an airtight container and wrapped in plastic to prevent them from drying out.
The honey in the recipe does a great job of keeping them soft. Do not overbake them, as that can cause them to dry out. You can also brush them with melted butter as soon as they are out of the oven. Cover them with a clean kitchen cloth as soon as they are out of the oven. This will cool the steam in them and keep them moist.
While the shell side looks good, the real star of the show is the little puff in the center on the backside. They are supposed to be served shell-side down, but I do like to show off the shell with a little dusting of powdered sugar.
While the batter is wonderful, the shell shape on these cakes is unique and what gives them their name. You can bake the batter in muffin pans, but they will be delicious tea cakes, not madeleines.
Video
Ingredients
- ½ cup (113 g) Butter unsalted, melted
- 1¼ cup (160 g) All-purpose flour
- ¼ tsp Baking powder
- ⅛ tsp Salt
- 1 tsp Lemon zest
- 2 large Eggs
- ½ cup (100 g) Sugar
- 2 tbsp Honey
- 1 tsp Vanilla extract
- 1 tsp Lemon juice
Method
- Prepare the Madeleine Pan: Grease the Madeleine pan with butter or non-stick spray to prevent sticking. Lightly dust with flour and tap out the excess. This ensures the Madeleines release easily from the pan.
- Melt the Butter: Melt the butter in a small saucepan over low heat or in the microwave. Allow it to cool to room temperature. This step is crucial for achieving the right texture in the final product. Then, add the lemon juice. Let cool completely.½ cup Butter , 1 tsp Lemon juice
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt twice. Set aside for later. This will help evenly distribute the baking powder and salt.1¼ cup All-purpose flour, ¼ tsp Baking powder, ⅛ tsp Salt
- Beat Eggs and Sugar: Beat the eggs and granulated sugar in a separate large bowl using an electric mixer or whisk. Beat on high speed until the mixture is pale, thick, and frothy (about 5 minutes).2 large Eggs, ½ cup Sugar, 2 tbsp Honey
- Add Vanilla and Lemon Zest: Gently fold the honey, vanilla extract, and lemon zest using a spatula. Be careful not to deflate the egg mixture while adding these ingredients.1 tsp Lemon zest, 1 tsp Vanilla extract
- Fold in Melted Butter: Slowly fold the cooled melted butter into the batter in two additions. Ensure the butter is evenly incorporated without overmixing.
- Chill the Batter: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling helps thicken the batter and gives Madeleines their signature hump.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Position a rack in the center of the oven for even baking.
- Fill the Madeleine Pan: Pour the chilled batter into a piping bag and fill each shell mold with a heaping tablespoon of batter. Do not spread the batter; it will settle during baking.
- Bake the Madeleines: Bake for 10-12 minutes or until the edges are golden brown and the centers are set. The characteristic hump should form during baking. Tap the tray on the counter a few times to help the batter settle.
- Cool and Dust with Sugar: Remove the pan from the oven and immediately tap it on a countertop to loosen the Madeleines. Transfer to a wire rack to cool. Dust with powdered sugar before serving, if desired.
Notes
- Use Room Temperature Ingredients: Ensure that the eggs are at room temperature to allow for better emulsification and a smoother batter. This helps create a light, airy texture in the Madeleines.
- Chill the Batter: Refrigerate the batter for at least 1 hour or overnight. This helps thicken the batter, develop flavors, and create the signature hump during baking.
- Properly Prepare the Pan: Grease the Madeleine pan thoroughly with butter or non-stick spray and dust it with flour. This ensures the Madeleines release easily and retain their shape.
- Do Not Overmix the Batter: Gently fold the ingredients to prevent overworking the gluten, which can result in tough Madeleines. Aim for a smooth, homogenous batter without overmixing.
- Fill the Molds Correctly: Use a heaping tablespoon of batter for each mold without spreading it. The batter will spread naturally as it bakes, ensuring even cooking and the characteristic shape.
- Monitor Baking Time: Bake until the edges are golden brown and the centers are set. Overbaking can result in dry Madeleines, so keep a close eye on them towards the end of the baking time.
- Tap the Pan to Release: After removing the pan from the oven, tap it on a countertop to loosen the Madeleines. This helps them release cleanly and maintain their shape.
- Serve Fresh: Madeleines are best enjoyed fresh on the day they are made. If storing, keep them in an airtight container for up to 2 days to maintain their texture.
- Experiment with Flavors: Don’t hesitate to add different extracts or zests for new flavors. Almond, orange, or lavender can provide exciting twists on the classic recipe.
- Consider Presentation: Dust the Madeleines with powdered sugar just before serving for an elegant touch. They can also be drizzled with a glaze or dipped in chocolate for added flavor and visual appeal.
Nutrition
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These cookies are amazing! Both delicious and cute, can’t wait to make some!
These look so delicious and fluffy! I love fresh baked madeleines with tea and looking forward to making this over the weekend!
Hi Veena! I plan to give your recipe a try but I would like to fill them with some Bonne Maman jam. How should I go about this to ensure it does not ooze out of the madeleines while baking? I’d like to have them completely concealed within ?
Hey Kiri, Pipe some of the batter in the molds. Then pipe some of the jam fillings in the middle. Followed by more batter on top making sure that the filling stays in the middle. Then bake.
The came out perfectly! I loved all the details and tips for the recipe! It made my life much easier! Saving to make again!
Thank you, Heidy. Happy you enjoyed making these. Thanks for the lovely feedback.
Made these for a baby shower for my Francophile friend. SHe absolutely loved them!
Thank you for the lovely feedback, Brianna.
Beautiful madeleines cookies. I always make them for Christmas. I might make them earlier this year and give your recipe a try. Your madeleines look absolutely delicious.
I was so excited when I saw your recipe. I picked up a Madeleine pan at an estate sale. I’d never made the French cookie before. I followed your instructions and they came out perfectly. Frankly, you made it seem so easy I now feel very confident making them again. The family loved the cookies. I already have requests for more.
Aww, thank you, Marissa, you made my day. I am so happy to hear such lovely feedback from you.
So light and delicate yet absolutely delicious! Perfect for tea parties and baby showers especially.
I am actively searching for a madeleine pan so I can make these properly. Is there any other pan that might suffice?
Mikayla, [eafl id="125275" name="Non Stick Madeleine Pan" text="this shape"] is classic but you can buy different shapes for [eafl id="125273" name="Madeleine Pan" text="madeleines"] these days. The options are endless.
This recipe for madeleines looks so simple and delicious. I already have all of the needed ingredients on hand and cannot wait to give it a try.