Classic French Madeleines
Discover the simple elegance of these buttery French tea cakes.
Total
32 min
Servings
24 madeleines
Level
Medium
Madeleines are delightful little cakes with a distinctive shell shape. Originating from France, these buttery treats are perfect for afternoon tea or a light dessert.
The secret to their delicate texture lies in the light, airy batter, which is enhanced by a hint of lemon zest. Once baked, these cakes have a crisp edge and a soft, spongy center.
With a few simple ingredients and a special madeleine pan, you can bring a taste of France into your kitchen. Let's get started!
01What you'll need
Ingredients
9 items · 24 madeleines
- 2/3 cup (85g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- Powdered sugar for dusting (optional)
02How to make it
Step-by-step
Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a madeleine pan with butter or non-stick spray.
Prepare Dry Ingredients
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Mix Wet Ingredients
In a large bowl, beat the eggs and sugar with an electric mixer on high speed for about 5 minutes, or until thick and pale. Add the vanilla extract and lemon zest, mixing until combined.
Combine Ingredients
Gently fold the dry ingredients into the egg mixture using a spatula. Be careful not to overmix. Gradually add the melted butter, folding until just incorporated.
Fill the Molds
Spoon the batter into the prepared madeleine pan, filling each mold about 3/4 full. Tap the pan gently on the counter to remove air bubbles.
Bake the Madeleines
Bake for 10-12 minutes, or until the edges are golden brown and the centers spring back when lightly touched.
Cool and Serve
Remove the pan from the oven and let the madeleines cool for a few minutes. Gently remove them from the pan and transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
03From our kitchen
Cook's tips
- You can make the batter ahead of time and refrigerate it for up to 24 hours. Just bring it to room temperature before baking.
- Store madeleines in an airtight container at room temperature for up to 3 days. They are best enjoyed fresh.
- If you don't have a madeleine pan, you might try using a mini muffin pan, though the shape will differ.
- For a different flavor, substitute orange zest for lemon zest or add a teaspoon of almond extract.
Cook's note
Ensure you use fresh ingredients for the best flavor, especially the eggs and lemon zest.
04Frequently asked
Questions & answers
Can I freeze madeleines?
Yes, you can freeze them in an airtight container for up to one month. Thaw at room temperature before serving.
Why are my madeleines sticking to the pan?
Ensure the pan is well-greased with butter or non-stick spray, and don't overfill the molds.
What makes madeleines rise in the middle?
The high initial oven temperature helps create the classic hump by causing the batter to rise quickly.
Do I need to chill the batter?
Chilling is optional but can help improve the texture. If time allows, chill for at least an hour.
05Keep cooking
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