Classic French Madeleines aren’t something I pull out of my oven often, but when I do… Oh wow!
My whole house smells like warm vanilla and fresh baked goods.
These delicate, shell-shaped sponge cakes have slightly crisp, golden edges and soft, buttery centers.
They’re melt-in-your-mouth tender, subtly sweet, and pair perfectly with hot tea or coffee. And their signature hump makes them as lovely as they are tasty.
Why You’ll Love These Madeleines
Perfectly Parisian: There’s just something about French fare that’s automatically impressive. That goes double for French desserts. And these Parisian pastries are some of the most sophisticated French desserts ever.
Taste Sensation: The ingredients in Madeleines are simple, but they result in a phenomenal taste. They’re buttery and sweet and feature cozy notes of vanilla. You can also add a dash of lemon zest for brightness and zing.
Impressive Presentation: You’ll love Madeleines’ distinctive seashell shape and golden-brown hue. They’re delicate, elegant, and the centerpiece of any dessert table.
Fun to Make: This recipe allows you to hone your baking skills by mastering the iconic Madeleine hump. It’s a chance to show off your culinary prowess and attention to detail.
Ingredients
- Unsalted Butter: Adds rich flavor and helps create the tender crumb.
- Pure Vanilla Extract: Enhances the sweetness with a warm, aromatic depth.
- Lemon Zest: Brightens the batter with a fresh, citrusy kick.
- Eggs: Provide structure and give the Madeleines their light, airy texture.
- Granulated Sugar: Sweetens the batter and helps the edges caramelize.
- All-Purpose Flour: The base that provides structure and holds everything together.
- Baking Powder: Gives the Madeleines a subtle lift for a soft, fluffy result.
- Salt: Balances the sweetness and enhances the other flavors.
- Powdered Sugar: A light dusting for an elegant finish.
- Melted Butter & Flour (for Greasing): Prevents sticking and adds a golden, crisp edge to the Madeleines.
How to Make Madeleines
Okay, I’ll admit in advance that there are quite a few steps to this recipe.
But don’t blame me! These tasty sponge cakes have been around for centuries. Blame whoever made that first recipe.
Joking aside, don’t be intimidated.
These French pastries aren’t the easiest things you’ll ever make. But they certainly aren’t the most difficult, either.
Just take your time, and you’ll do fine.
1. GREASE and dust two Madeleine pans with flour, tapping out the excess. Freeze until ready to use.
2. MELT the butter. Stir in the vanilla and lemon zest, then let cool.
3. BEAT the eggs until thickened. Slowly add the sugar, beating until pale and creamy, about 3-4 minutes.
4. SIFT the flour, baking powder, and salt, then very gently add to the egg mixture.
5. MIX a small amount of the batter into the cooled butter, then gently stir the butter mixture into the main batter.
6. CHILL for 30-60 minutes to develop the classic Madeleine “hump.”
7. PREHEAT the oven to 350°F (175°C). Spoon 1 heaping tablespoon into each mold without spreading.
8. BAKE for 10-12 minutes until the Madeleines spring back when pressed.
9. COOL in the pan for a few minutes, then invert onto a wire rack. Dust with powdered sugar, and enjoy!
Tips for the Best Madeleines
See, didn’t I tell you you’d be fine?
The steps may be lengthy, but they’re super easy to follow.
And these tips will help you out even more:
- Use a proper Madeleine pan. Madeleines have a very distinctive shape, and only a Madeleine pan can achieve it. If you don’t have one, I recommend this two-pack of Bellemain Madeleine Pans from Amazon.
- Grease the pan well. Brush a generous amount of butter into the molds, then dust with flour. Tap out the excess before adding the batter.
- Brown the butter for more flavor. Melt it in a skillet over low heat, stirring often, until it’s nutty and fragrant. Remember to let it cool before adding it to the batter.
- Don’t overmix. Be especially gentle when folding the dry ingredients into the egg mixture. Madeleines have a very delicate structure. Rough handling and overmixing will ruin it.
- Remember to chill. You won’t be able to achieve the Madeleine “hump” unless you chill the batter. It needs at least 30 minutes in the fridge; an hour is even better, but no longer than that.
- Don’t stir the chilled batter. If you do, you’ll knock out all the air. Also, keep any leftover batter in the fridge before baking.
- Don’t overfill the molds. One heaping tablespoon might not seem like a lot, but it’s just right in the small molds.
- Serving suggestions. With an elegant dessert like this, I think simple is better. So, I typically just dust them with powdered sugar. However, you can also top them with fresh fruit, whipped cream, or chocolate glaze.
How to Store
Madeleines are definitely best enjoyed fresh, and they don’t freeze well. However, you can keep leftovers for a couple of days.
To Store: Place the cooled Madeleines in an airtight container. Leave them at room temperature for up to 2 days.
More Buttery Cookies You’ll Love
Soft Frosted Sugar Cookies
Brown Butter Toffee Chocolate Chip Cookies
Amish Buttermilk Cookies
Lemon Shortbread Cookies
Classic French Madeleines
~20
servings20
minutes12
minutes118
kcalThese soft, buttery Madeleines are golden with a hint of lemon and vanilla, perfect for a sweet, elegant treat that melts in your mouth with every bite!
Ingredients
- For Greasing
2 tablespoons melted butter
2 tablespoons all-purpose flour
- For the Madeleines
1/2 cup unsalted butter
1 teaspoon pure vanilla extract
zest of 1 lemon
3 large eggs
3/4 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
powdered sugar, for dusting
Instructions
- Generously grease two Madeleine pans with melted butter. Then, lightly dust them with flour and tap out the excess. Place in the freezer until ready to fill.
- In a small saucepan or the microwave, melt the butter. Stir in the vanilla and lemon zest, then set aside to cool.
- In a large mixing bowl, beat the eggs on medium speed until they start to thicken. Slowly add the sugar while continuously whisking. Beat until until pale, thick, and creamy, about 3-4 minutes.
- In a separate bowl, sift the flour, baking powder, and salt. Gradually stir the dry ingredients into the egg mixture using a spatula in 2-3 additions. Be careful not to overmix.
- Stir about 1/4 cup of the batter into the melted butter. Mix until well combined, then pour the butter into the large bowl. Stir gently until fully incorporated.
- Cover the batter and refrigerate it for at least 30 minutes but no longer than 1 hour. This step is crucial to help develop the classic Madeleine “hump” during baking.
- Preheat the oven to 350 degrees Fahrenheit (175°C).
- Remove the bowl from the fridge, but do not stir the batter. It should be light and airy after resting. Spoon about 1 heaping tablespoon into the center of each mold. No need to spread it out. The recipe should make about 20 Madeleines. If you do not have a second pan, cover and refrigerate any leftover batter.
- Bake for 10-12 minutes or until they spring back when gently pressed.
- Cool them in the pan for a few minutes before inverting onto a wire rack. Gently tap the pan to help release them.
- When the Madeleines are cool, dust them with powdered sugar, and enjoy!
Notes
- Use a proper Madeleine pan and prep it correctly with butter and flour so they don’t stick.
- Brown the butter first for more flavor. Be sure to let it cool slightly.
- Don’t skip the chilling step. It’s crucial for creating the signature hump.