Madeleines Recipe

There’s something almost fairy-like about madeleines – maybe it’s that seashell curl, or the way they’re just barely sweet with a crisp edge that melts into a soft, warm center. They don’t ask for much, these little French sponge cakes, but somehow they always bring a kind of quiet joy, especially on days when the sky feels just a bit gray. I always think of them at around 4 PM, when the house is quiet and there’s still a trace of coffee in the pot. That’s when I start reaching for the butter…

Why You’ll Crave It

• They’re buttery, golden, and perfect in that not-too-sweet kind of way
• The lemon zest makes them feel fresher, lighter – like spring in pastry form
• You can dress them up (a little glaze? maybe a dust of sugar?) or keep them simple
• They’re surprisingly easy – and make you look like you know French pastry
• Each bite fits perfectly between sips of tea or after-dinner coffee… it just works

The first time I made this recipe, I took one bite, closed my eyes, and honestly, whispered “oh.” That good.

What You’ll Need

• Unsalted butter: 100 grams, melted and slightly cooled – plus just a little extra for brushing the molds
• Granulated sugar: 100 grams – not too much, just the right sweetness
• Eggs: 2 large, at room temp if you can wait
• All-purpose flour: 100 grams – sifted is best but it’s okay if you don’t
• Baking powder: 1 teaspoon – gives them that gentle lift
• Salt: just a pinch, it balances the whole thing out
• Lemon zest: from 1 fresh lemon – optional, but I’d say try it at least once

Easy How-To

Start the Prep

First, melt your butter, then let it sit while you get everything else ready. It should be warm, not hot. Preheat the oven to 180°C (350°F). You want it ready when the batter is – timing matters here.

Mix the Eggs and Sugar

In a medium bowl, whisk the eggs and sugar until the mixture turns pale and a bit thick. It takes a few minutes with a hand whisk, but it’s worth it – that air makes them light.

Fold in the Dry Stuff

Sift your flour and baking powder together, then gently fold this into the egg mixture with a spatula. Do it slowly – no rushing. A few streaks at the end are okay.

Add the Butter and Flavor

Once the flour is in, pour in your slightly cooled butter. Try adding it slowly and folding gently. Then go ahead and stir in that lemon zest if you’re using it. You can just smell the brightness start to come through.

Rest the Batter

This is important – maybe the most important part. Cover the bowl and let it chill in the fridge for at least 30 minutes (an hour is better, honestly). That rest gives you the classic “hump” and helps the texture set right.

Prepare the Molds

Butter your madeleine molds well – all those ridges need to be coated to avoid sticking. I like to dust them with a bit of flour too, and tap out the excess. It’s a little old-fashioned but it works.

Spoon and Bake

Take the chilled batter and spoon about a tablespoon into each mold. Don’t spread it – it’ll do that on its own in the heat. Bake for 10-12 minutes, until they’ve puffed slightly and the edges are lightly golden.

Cool Just a Bit

Let them cool in the mold for just a few minutes – not too long or they get soft. Then gently lift them onto a rack. You’ll see that beautiful scallop shape… every time I do, it makes me smile.

Good to Know

• If the batter is too warm when you bake it, the “hump” doesn’t form properly – so don’t skip the chill time
• Sometimes I grease the mold with a bit of melted butter brushed on with a pastry brush – it gets into all the nooks
• Don’t overfill the molds – it’s tempting, I know – but they rise better with space

Serving Ideas

• Serve them just barely warm with a strong cup of black tea or espresso after dinner
• Dust with powdered sugar for a classic touch or drizzle a light lemon glaze if you’re feeling fancy
• Perfect addition to a brunch table next to fresh fruit and a good soft cheese

Top Tricks

• Make the batter the night before and bake fresh the next day – the flavor is fuller, and the texture is perfect
• If you don’t have a madeleine mold, you can use a mini muffin tin… but they won’t be quite the same
• A light dusting of fine sugar right before serving adds a little sparkle and crunch

Frequently Asked Questions

Can I make madeleines without a mold?

You can use a mini muffin tin in a pinch, though they lose their classic shape. The taste stays beautiful, but part of their charm is visual too.

Why rest the batter?

Resting the batter helps the flour hydrate and the gluten relax – but more importantly, it gives you the famous madeleine “hump” while baking. It’s worth the wait.

Can I freeze madeleines?

Yes, once they cool completely. Wrap them tightly and freeze for up to a month. Reheat gently (5 minutes in a low oven) to bring the texture back.

Mine came out dry. What went wrong?

They might’ve overbaked by even a minute or two – ovens vary, so start checking them early. Also, too much flour or not enough butter can dry things out.

Can I add chocolate or nuts?

Absolutely. Try folding in mini chocolate chips or finely chopped pistachios after the butter step. They add lovely texture and little surprises in each bite.