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
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
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.
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Printable Recipe
Vanilla Madeleines
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Ingredients
- 2 Eggs
- ½ cup (100 g) Sugar
- 2 tablespoon Honey
- 1 teaspoon Vanilla extract
- ½ cup (113 g) Butter unsalted, melted
- 1 teaspoon Lemon juice
Dry ingredients
- 1¼ cup (160 g) All-purpose flour
- ⅛ teaspoon Salt
- 1 teaspoon Lemon zest
- ¼ teaspoon Baking powder
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 pan or 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.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Natalie
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.
Marisa Franca
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.
Veena Azmanov
Aww, thank you, Marissa, you made my day. I am so happy to hear such lovely feedback from you.
Chandice
So light and delicate yet absolutely delicious! Perfect for tea parties and baby showers especially.
Mikayla
I am actively searching for a madeleine pan so I can make these properly. Is there any other pan that might suffice?
Veena Azmanov
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.
LaKita
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.