There’s something undeniably charming about madeleines. These delicate, shell-shaped cakes from France look elegant enough for a pâtisserie window, yet they’re surprisingly simple to make at home.
Madeleines are small sponge cakes baked in a special madeleine pan. Their shape is quite iconic and inspired by the shape of a scallop shell. Why you want to make this recipe?
While madeleine cookies are different from your average cookie, the ingredients are pretty similar!
Making classic French madeleines is not difficult but the one thing you do need is a special madeleine pan. The choice is between metal and silicone. While I personally prefer to use a metal pan, my testing showed that both give great results.
Once you have the pan, the rest is super easy.
Start by making the batter. Beat the eggs and sugar until they are light and fluffy and tripled in volume. This takes around 5 minutes, so give it enough time. Using a rubber spatula, you can now fold in the flour and the melted butter in batches.
Make sure the butter is not too hot. Add the vanilla and a pinch of salt as the last step.
Chill the batter in the refrigerator for about 2 hours. Once that is done, you bake the madeleines. Grease the madeleine pan and dust lightly with flour.
Tap out any excess flour and spoon the batter into the form. You can use spoons or even use a piping bag if you prefer. I like to use two teaspoons.
Bake the little cakes for 8 to 10 minutes at 400˚F/200˚C (conventional oven) or until lightly golden brown and cooked through.
You can store madeleines in an airtight container for up to three days. Keep them outside of the fridge so they do not dry out.
Yes, you can absolutely freeze your baked madeleines. Just wrap them properly or store in a freezer bag and you can keep them for 3 months.
One thing that really defines a madeleine is its “hump” and it’s signature shell shape. This might sound like a strange term if you’re not familiar with it (my sister definitely gave me a puzzled look when I mentioned it!), so let me explain.
The “hump” or “bump” refers to the domed top of the cake. It forms because the batter goes into the pan cold and then into a hot oven, where it bakes quickly at a high temperature. The batter touching the pan cooks first, while the center, being slightly deeper, rises upward as it bakes. Et voilà: that perfect little hump.
Have you ever made madeleines before? Then you’ll know they taste like cake, and you’re working with a batter, not a dough. Still, their size is similar to a cookie (okay, a generously sized one), which can be a bit confusing.
In my opinion, you can call them either mini cakes or cookies but officially, madeleines are small cakes.
If you look at the photos for this recipe, you’ll clearly see their cake-like texture. Just like regular cake, you can add all kinds of delicious flavors to the batter. Take a look at the recipes below for inspiration.
Thanks to their small size, they’re perfect as individual treats and great to serve with coffee or as a dessert.
This shouldn’t happen of course. Follow the two tips below and you’ll be fine.
Grease the pan well and dust it lightly with flour. You can use a pastry brush with butter or a baking spray.
Remove them from the pan immediately after baking. With my metal pan, I give it a firm tap on the counter and they release right away. Then let them cool on a wire rack. It does help if you use a non-stick pan.
If your madeleines didn’t develop much of a hump, a few things could be the cause:
You can also pipe the batter directly into the molds and chill it that way. For an extra pronounced hump, you can add a teaspoon of baking powder to the batter.
Chilling the batter is key for that signature hump. The cold batter hitting a hot oven creates steam and lift, which helps the madeleines rise in the center
Absolutely! Lemon zest, orange zest, vanilla, chocolate chips, or even a swirl of melted chocolate all work beautifully.
Yes, and they’re delicious! Try adding ingredients like grated cheese, herbs, or sun-dried tomatoes for a savory twist.
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