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Home Baking

Madeleines

By:Nagi
Published:9 Jul '21Updated:31 Mar '23
93 Comments
Recipe v Video v Dozer v

Madeleines are petite, bite-sized French sponge cakes that are as delightful to the eye as they are to the mouth. Flavoured with a hint of lemon, these adorable mini-butter cakes are gorgeously tender. With their signature shell shape they make for a lovely afternoon tea or a pretty finish to any meal!

Close up of a pile of Madeleines

Madeleines

It’s another classic French baking recipe courtesy of Chef Jean-Baptiste! Boy was he determined to get this one just perfect. The reputation of his motherland is on the line here, after all!!

There were many, many Madeleines made in the quest to perfect this recipe and find answers to all the what-ifs in the making. We aren’t fussy around these parts… not at all! 😂

So what makes a perfect Madeleine, according to a French chef?

  • A tender, elegant crumb with fine, delicate holes. Not large, crude, irregular-sized holes. We aren’t making sourdough here!

  • It is soft and moist on the inside while just-crisp on the edges;

  • There’s a signature, plump doming shape in the middle. This is a sign of a well-baked Madeleine!

  • It’s buttery in a melt-in-your-mouth way, not a greasy way.

  • It’s sweet but not overly so, and flavoured with the lightest touch of citrus; and

  • It’s a light golden colour on the top, and a deeper golden on the underside with the distinct, signature shell grooves.

I think we got to Madeleine #226 before he finally conceded that Batch #1 was indeed the best. Isn’t it always the way? 😂

  • Hand holding a Madeleine
  • Showing inside of Madeleines
    Impossible to capture how melt-in-your-mouth these are. Just make them for yourself!
Freshly baked Madeleines
The signature hump is the sign of a well-made Madeleine. But all too often, Madeleines with a big hump are too dry inside. Not ours! It’s melt-in-your-mouth buttery perfection!

(PS. Chef JB also wants me to pass on that you might find Madeleines on the internet with bigger humps. However a bigger hump = thicker batter = drier Madeleines. It is all about finding the right balance, he says, ie. The best hump with the most moist crumb inside.👌🏻)

Platter of Madeleines ready to be served

What you need for Madeleines

Here’s what you need to make Madeleines – though note that I accidentally left out lemon zest in this photo!!

Madeleines ingredients
  • Flour – Just plain flour / all purpose flour. Though I haven’t tried, self raising flour should work too (skip the baking powder);

  • Sugar – Caster / superfine sugar works best here because it dissolves more easily into the batter. However, granulated / ordinary white sugar will work ok too;

  • Baking powder – This is what makes the batter rise and makes the crumb beautifully light and fluffy.

    Check baking powder is still good – If your baking powder has been sitting in the dark depths of your cupboard for a while, it’s best to check it’s still good – see here. Baking powder can be dead even if it’s not past the due date.

  • Eggs at room temperature – The eggs need to be at room temperature and not fridge-cold, to ensure it incorporates properly into the batter easily. A quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 min. Wipe dry, then use per recipe. 

    Egg size (“large eggs”): 50 – 55g / 2 oz per egg is the industry standard of sizes sold as “large eggs” in Australia and the US. If your eggs are significantly larger or smaller in size, just weigh different eggs and use 150-165g / 6 oz in total (including shell) or 135 – 150g / 5.4 oz in total excluding shell (useful if you need to use a partial egg to make up the total required weight. Crack eggs, beat whites and yolks together, THEN pour into a bowl to measure out what you need);

  • Butter – The butter is melted so no need to soften to room temperature;

  • Vanilla extract – Extract is better than essence which is artificial. Use the best you can afford, for the best flavour;

  • Honey – For a touch of flavour;

  • Lemon zest – A hint of citrus flavour is traditional, and it really does give them the perfect finishing touch!

  • Salt – A pinch of salt in sweet baked goods is always a good thing. You can’t (shouldn’t!) be able to taste the saltiness, it’s there to help bring out flavour.

  • Filling Madeleines pan with batter
  • Madeleine pan filled with batter ready to bake

How to make Madeleines

The traditional way to make Madeleines is to refrigerate the batter overnight which allows the batter to chill and thicken so when you bake them, you get the signature bump on the surface. You can even freeze the batter for 2 months!

Because of this, they make for a terrific treat to bake to order. Have the batter sealed in a piping bag. Then it literally takes 40 seconds to pipe them into the pan and pop them in the oven, then you’re just 10 minutes away from freshly cooked Madeleines! (Oh ok fine, it might take you 90 seconds, or 2 minutes. But you get my point – it’s fast!)

Part 1: The Madeleines batter

How to make Madeleines
  1. Sift flour: Sift the flour and baking powder into a bowl;

  2. Whisk eggs and sugar: Whisk the eggs and sugar vigorously until it becomes pale and a bit foamy on the surface. This will take about 2 minutes by hand (and a bit of bicep strength!) or 1 minute on speed 6 with handheld beater;

  3. Mix flour in 3 parts: Add the flour mixture in 3 parts, whisking gently in between until combined. Use a gentle touch here so we don’t over work the gluten which makes the crumb less tender;

  4. Add everything else except butter: Add salt, oil, milk, honey, vanilla and lemon. Mix until combined.

  5. Add butter: Add butter, mix gently with a rubber spatula until combined;

  6. Goal batter: The batter is fairly thin but should leave a faint ribbon briefly on the surface, as pictured above (also see video);

  7. Cover and refrigerate: Cover with plastic wrap touching the surface and leave it in the fridge overnight (minimum 6 hours). The purpose of this is to chill the batter which also thickens it. This is what creates the signature hump on the Madeleines – the shock of the heat hitting the cold batter, and the thicker batter which allows the cake to rise faster;

  8. Ready to use: Remove the chilled batter from the fridge. Now it’s time to get it into a piping bag to make it easy to fill the pans!

Part 2: Baking

How to make Madeleines
  1. Fill piping bag with the batter, fitted with a small round nozzle. I fit the bag into a tall glass or my Nutribullet jug, then pour the batter in;

  2. Refrigerate until required: Bags filled, it’s now ready to pipe into the pan. Or, if you want to bake them fresh on demand, just pop them into the fridge. You can even freeze them for up to 2 months!

  3. Spray Madeleine pans: Spray the pans with canola oil or any other neutral flavoured oil. In case you’re wondering why we don’t brush with butter, it’s because it doesn’t grease it as well – some of the Madeleines will get a bit stuck. This is because butter is not pure fat, there’s dairy and water components in it (food trivia of the day!)

  4. Pipe batter into the pan, filling it just shy of the top of the rim;

  5. Bake: Bake for 10 minutes in a 200°C/390°F oven (180°C). The oven is hotter than you might imagine for delicate little sponge cakes like this because this is how you achieve the beautiful golden surface in such a short baking time, and the signature hump. As mentioned above, that hump is the sign of a well made Madeleine – so we want the hump!!

  6. Ready to serve! The Madeleines are ready when they are golden on the surface and have the signature hump. Unmold straight away so they don’t continue cooking. Dust with icing sugar and serve immediately, while hot!

Dusting Madeleines with icing sugar
Close up of a pile of Madeleines

When and how to serve Madeleines

Ask the French, and they’ll tell you Madeleines are typically served for afternoon tea.

Ask me, and I’ll tell you there’s a place for Madeleines at any time of the day. Morning tea, afternoon tea, as a freshly-baked dessert after dinner (this was received extremely well in my case!) … like I said, any time!

And honestly, try telling me you could resist if I put a plate of these out at breakfast? Anyone who says they could is either made of stone – or a liar!😂 – Nagi x


Watch how to make it

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Close up of freshly made Madeleines dusted with icing sugar

Madeleines

Author: Nagi
Prep: 15 minutes mins
Cook: 10 minutes mins
Chilling: 1 day d
Sweet
French
5 from 27 votes
Servings24
Tap or hover to scale
Print
Recipe video above. Madeleines are sweet little French sponge cakes that are as delightful to look at as they are to eat. Flavoured with a hint of lemon and with the signature shell shape, these adorable mini butter cakes make for a lovely afternoon tea, or a pretty finish for any meal.
Best served hot and fresh out of the oven. Keep the batter in a piping bag, then 10 minutes in the oven is all it takes!

Ingredients

  • 3/4 cup + 1 tbsp plain flour (all purpose flour)
  • 1 1/4 tsp baking powder (make sure it's still good)
  • 3 large eggs , at room temperature (Note 1)
  • 2/3 cup caster sugar (superfine sugar) (ordinary / granulated sugar ok too)
  • 1 tsp salt
  • 1 tbsp vegetable oil (or other neutral oil)
  • 3 tbsp milk , full fat (low fat ok too)
  • 2 tsp honey (or maple syrup)
  • 2 tsp vanilla extract
  • 2 tsp lemon zest
  • 135g / 9.5 tbsp unsalted butter , melted, warm (not hot)
  • Canola oil spray (or other neutral oil)
  • Icing sugar / powdered sugar (optional, for dusting)

Instructions

  • Sift flour: Sift the flour and baking powder into a bowl.
  • Whisk eggs and sugar: Whisk the eggs and sugar vigorously for 2 minutes until it becomes paler in colour and it's foamy (or 1 minute on speed 6 with handheld beater).
  • Mix flour in 3 parts: Add the flour mixture in 3 parts, whisking gently in between until combined.
  • Add everything else except butter: Add salt, oil, milk, honey, vanilla and lemon. Mix until combined.
  • Add butter: Add butter, mix gently with a rubber spatula until combined. The batter is fairly thin but should leave a faint ribbon briefly on the surface (see video).
  • Cover and refrigerate: Cover with plastic wrap touching the surface and leave it in the fridge overnight (minimum 6 hours).

Baking (next day):

  • Preheat oven to 200°C / 390°F (180°C fan) for at least 30 minutes.
  • Piping bags – Pour the madeleine batter into 2 piping bags (or 1 large) either fitted with a round tip nozzle around 0.7 – 1.2cm (0.3 – 0.5") wide, or snip the end off. (You can refrigerate until required at this stage, or freeze 2 months).
  • Spray and fill pan: Spray the madeleine pan with oil. Fill each hole almost to the top (2just 1m from the rim).
  • Bake: Bake for 10 minutes until light golden.
  • Serve warm! Unmold straight away. Pile onto serving platter. Dust with icing sugar and serve immediately, while hot!

Recipe Notes:

1. Eggs – Need to be at room temperature and not fridge-cold, to ensure it incorporates easily. Quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 min. Wipe dry, then use per recipe.
2. Preheat oven for at least 30 minutes to ensure it is thoroughly heated so there is minimal heat loss when you open the door to put the Madeleines in. This matters for this recipe because the bake time is so short, and the signature “hump” relies on the shock of heat against the cold batter.
3. Recipe source: Another traditional French baking recipe developed with the assistance of Chef Jean-Baptiste who insisted on meticulously testing this until it was as perfect as it could be (the reputation of his motherland was at stake here!). We got to batch 10 (maybe 12?) before he finally conceded that he was happy!
4. Storage – Madeleines are best served hot and fresh, straight out of the oven but leftover Madeleines will keep for 3 days in an airtight container. I would warm them up slightly before serving.
The batter can be refrigerated for up to 3 days, or freeze for 2 months (thaw then use per recipe). Super handy for hot and fresh baked goods on demand!
5. Nutrition per Madeleine.

Nutrition Information:

Calories: 82cal (4%)Carbohydrates: 6g (2%)Protein: 1g (2%)Fat: 6g (9%)Saturated Fat: 4g (25%)Trans Fat: 1gCholesterol: 34mg (11%)Sodium: 106mg (5%)Potassium: 34mg (1%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 183IU (4%)Vitamin C: 1mg (1%)Calcium: 16mg (2%)Iron: 1mg (6%)
Keywords: afternoon tea, french baking, french cake, madeleines
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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That sweet buttery smell….

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93 Comments

  1. Liisa weatherly says

    September 24, 2023 at 1:25 pm

    5 stars
    Just made a batch. Don’t have to worry about leftovers. They are lighter than air.

    Reply
  2. Rose says

    September 10, 2023 at 2:41 pm

    5 stars
    These are divine! Melt in ur mouth! I keep a batch of mixture in the freezer ready to bake fresh when needed.

    Reply
  3. Rose says

    September 7, 2023 at 12:22 pm

    5 stars
    Simply divine! Easy to make and so so yum…melt in your mouth!
    I keep a batch of mixture in the freezer ready to go.

    Reply
  4. Rose says

    September 7, 2023 at 12:00 pm

    5 stars
    Simply divine!
    So easy to make..delicious to eat…melt in ur mouth.
    I keep a batch of mixture in the freezer ready to use.

    Reply
  5. Eloise says

    July 28, 2023 at 4:27 pm

    5 stars
    Made exactly as per recipe, worked out perfectly! Thank you!

    Reply
  6. Jones says

    May 4, 2023 at 5:27 am

    5 stars
    A beautiful recipe! I have tried many different Madeleine recipes and this one is by far my favorite. I bookmarked it for easy access!!
    Question: Can I double the recipe w/ a 2:1 ratio? One batch is not enough to satisfy all the Madeleine-lovers in my life! :))

    Reply
  7. Katrina B says

    January 15, 2023 at 4:27 pm

    5 stars
    I finally created an account so I could save my recipes in “My Recipe Tin” then I went through & added all the recipes I’ve previously made & Nagi these Madeleines were Number 37! They were perfect, Ive never had a flop with your recipes & have learnt so much. Biggest thank you Nagi

    Reply
  8. Holly says

    January 9, 2023 at 4:34 am

    5 stars
    This was my second time baking Madeleines but the first time using this recipe and it was by far the best. These are crisp around the edges, buttery and spongy with a nice lemony mildly sweet flavour. I refrigerated in piping bags over night and baked them a.m.

    So good – Merci beaucoup Nagi! 🙂

    Reply
  9. Amy Morgan says

    October 15, 2022 at 11:24 am

    5 stars
    These are heavenly!

    Reply
  10. Su Rogers says

    September 14, 2022 at 7:39 pm

    I have to make madeleines the day before due to early morning delivery – what is the best way to keep them overnight?

    Reply
  11. Min says

    September 12, 2022 at 10:18 pm

    5 stars
    Wow this recipes is amazing. The best recipe I’ve ever used. Thank you.

    Reply
  12. Nikki says

    September 4, 2022 at 2:42 am

    Hi my batter got hard pieces (I guess it is butter hardened ) after the fridge, can I just bake it straight away? the batter seems very runny

    Reply
  13. amado says

    May 29, 2022 at 1:55 pm

    5 stars
    It’s good. I just want to know, how to eliminate the bottom from getting brown or darker than the top.

    Reply
  14. RV says

    February 18, 2022 at 3:46 pm

    5 stars
    Hi Nagi!

    Just want to thank you for the lovely recipe! I swapped out the plain flour with cake flour and it worked perfectly! The edges were crispy but it was really soft , pillowy and moist in the middle! The bumps were pretty high but all the wonderful factors about this madeline recipe retains! Keep em coming!

    Reply
  15. Jinx says

    February 13, 2022 at 3:17 pm

    Hi Nagi, this recipe is superb! May I know if it is possible to add cocoa powder or matcha powder into the mix to change the flavour? How much should I add for this recipe?

    Reply
    • Nagi says

      February 14, 2022 at 12:40 pm

      I haven’t tried that Jinx – sorry! N x

      Reply
  16. Gisela Grigorian says

    January 13, 2022 at 12:25 pm

    Hi there. Made this today. They were good but the top was not golden and the bottom a bit too brown. Should I have bake them mid rack?

    Reply
  17. Mary says

    October 9, 2021 at 1:55 am

    5 stars
    Sooooo good

    Reply
    • Manogna says

      February 4, 2022 at 6:46 pm

      Hi Nagi,

      I have followed your instructions and made these for the first time for Christmas . It was a big hit. They tasted so good.

      Thank you.

      Reply
  18. Myriam says

    September 27, 2021 at 10:45 pm

    Hi Nagi,

    Is it ok to use peanut oil here? What is the best oil you recommend to keep it authentic? Also if I don’t have cooking spray can I butter the Madeleine pan?

    Last question – could I use orange zest here too?

    Thank you! Can’t wait to try this! Got my Madeleine pan and so excited!! 🙂

    Reply
  19. Shirley says

    September 22, 2021 at 1:39 pm

    Followed exactly to the recipe and steps. I didnt have a madeleine mould tray at home so I used a mini muffin tray instead. Turned out really good! Would like to try it with a medeleine mould tray in the future.

    Reply
  20. Jayne Gormley says

    August 30, 2021 at 3:11 am

    5 stars
    Excellent ! I made these today for breakfast. I followed the recipe to the letter. Amazing..

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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