Madeleines are petite, bite-sized French sponge cakes that are as delightful to the eye as they are to the mouth. This beautiful classic recipe for these mini-butter cakes was taught to me by JB, our resident French Chef. With their signature shell shape, they make for a lovely afternoon tea or a pretty finish to any meal!
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? 😂
(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.👌🏻)
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!!
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.
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
Sift flour: Sift the flour and baking powder into a bowl;
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;
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;
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;
Goal batter: The batter is fairly thin but should leave a faint ribbon briefly on the surface, as pictured above (also see video);
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;
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
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;
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!
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!)
Pipe batter into the pan, filling it just shy of the top of the rim;
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!!
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!
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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Madeleines
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:
Nutrition Information:
Life of Dozer
That sweet buttery smell….
Hi nagi..
Can i bake them
In sqaure shape moulded tray. As i do not have this shape moulds.. they r my fav.. so dont wanna wait to bake them. Here local stores madeline mould tray r not available
Hi Komal, the Madeline tray is important for the bake – using another type of mould may not work as well sorry Komal – I’d love to know if you give it a go though! N x
Mix flour in 3 parts? Not sure what this means – I DO NOT like making mistakes with your recipes – ever. Cause I Know how great they are….No I have not because I have NEVER made this recipe, I am looking forward to it!!!!
Hi Brandy! It means to put in 1/3 of the flour, mix, then another 1/3, mix, then the remaining 1/3 🙂 I do explain that fully in the recipe, don’t worry! N x
Mix flour in 3 parts? Not sure what this means – I DO NOT like making mistakes with your recipes – ever. Cause I Know how great they are….
Hi Brandy, you’re going to mix 1/3 of the flour, then another, then finally the last 1/3 of flour. You can see this int he video 🙂 N x
Hey there Nagi,
I enjoy following you and Dozer.
Can this recipe be converted for Coeliac’s, using gluten free flour?
Hi Ros, GF flour tends to work differently to regular flour – something I’d need to test but I’d love to know if you give it a try! N x
Hey there Nagi,
I enjoy following you and Dozer.
Do you make any Coeliac recipes?
My son has just been diagnosed with Coeliac disease.
Hi Nagi,
I would love to try this. Just wondering if I can omit the lemon zest if my kids are not too fond of citrus stuff?
Hi Ros, thanks so much for the great feedback! I do have a gluten free section here: https://promotown.info/category/dietary/gluten-free-recipes/%3C/a%3E I hope you find some recipes you love! N x
Rich, buttery & delicious, why haven’t I baked these before, I’ve had a Madeleine tin for years & kept ignoring it, not anymore!!!
I agree I’ve had my Madeleine pan for ever and I think I’ve only ever made them once in 20 years, this is going to be my project over the week end in lockdown in Melbourne
I don’t know Sharon – you’ll be addicted now!! N x
Could an electric pie maker be used to make Madeleines and if so how long would I cook them for if put in cold.
Hi Owen, to be honest I’m not sure – I’ve never used an electric pie maker! N x
Hi Nagi.
Thank you for the great recipe. Just a quick question … could you do the refrigeration part in the piping bag instead of the bowl??
Hi Leanne! Absolutely 🙂 Thanks for the question, let me update the recipe! N x
I like it!
Thanks so much Brin!! N x
Nagi, I fell in love with these on a trip to Paris, while living in Germany. We used to make weekend trips over just for these and pain au chocolat. Heaven in both hands! My recipe is good but because your recipes are fabulous, I will be trying yours and I believe I will have found my new Madeleines. Such a treat to find recipes that trigger such memories. Thank you for both! Woof, woof from my Roxie and Sara to Dozer.
I’d love to know how they compare Mary!!! Give Roxie and Sara a belly rub from me!! N x
Hi, Nagi-san.
I just came back from Mexico trip and trying to recreate “mantecadas” which is their madeleines using vegetable oil.
I was wondering why do you mix eggs and flour first instead of emulsifying eggs and oil first?
I thought this is an interesting method.
Arigatou.
Hi Junchan, you don’t need to emulsify the oil here – it’s such a small amount that it can be added it with the other liquids and the result with me the most perfect textured Madeleines! N x
What is the name of the baking pans you used to bake these in? Thanks!
Hi Verna, it’s called a Madeleine pan – N x
Thank you, Nagi for posting this recipe. I received a madeleienes pan for Christmas and was still looking around for a recipe. I am sure it will be spectacular as all the other recipes of yours I have tried. Kisses for Dozer!
Perfect Susan, I hope you love them!! N x
Finally, a wonderful recipe for my garage sale find of 20 yrs. ago. I knew there was a reason I bought the pans! Yum!
Nagi, what took you so long? LOL
I can’t wait to hear what you think of them Donna!! N x
These look so good but alas I cannot eat gluten! Before I spend the $ on a madeleine pan, do you think they will work with Cup4Cup style GF flour?
Hi Lynne, GF flour yields a different texture – I cannot say for sure if this recipe will work as I haven’t tried sorry! N x
I used to bake these as requested by my husband’s clients all the time but I used to pipe lemon curd into them from the recipe I used.
Yours look amazing so I’m now going with your recipe instead. You never fail! 🙏
YUM! I love that idea Kelly! N x
I love your recipes, so easy to follow and haven’t any flop yet so far. Thanks x
That’s great to hear Ofelia, we rigorously test everything before it’s published so you should have any flops! 😂 N x
Nagi, my favorite cookies! Years ago we sold these commercially in a frozen state. My son’s would snitch them from the freezer and eat them immediately! These never last long and now one of my grandchildren is hooked on them.
I love this Karen!!! N x
😋Mr.Dozer I understand you completely,the smell is to die for ,thank you sooo mutch Nagi for this recepe ,no more store bought,my hubby is on cloud 9 hi!hi! Glad you are back ,
Lou ,( thank’s Nagi & Mr.Dozer you put a smile in our day 😄👋👋☀️
You’re so welcome Lou!! N x
Hi Nagi (and Dozer) !
You can use quality Ghee to brush the molds, More Butter the Better…
I imagine you could Chris, I mention that you cannot use butter but because ghee has had the water and milk solids removed it may work well! N x