Classic Madeleines are one of those treats that seem fancy, but are surprisingly easy to make at home. These delicate, shell-shaped cookies are perfect for a simple dessert, an afternoon tea, or even a special breakfast. With a light, buttery flavor and a hint of lemon, they’re sure to become a favorite in your kitchen.
Why You Will Love This Recipe
This recipe for Classic Madeleines is special because it delivers that perfect balance of a tender crumb and a slightly crisp edge. It’s also incredibly versatile. You can easily customize the flavor with different citrus zests or extracts. Plus, the recipe is straightforward and uses ingredients you probably already have in your pantry. Baking madeleines feels a bit like creating a small piece of edible art, and the aroma that fills your kitchen is simply divine.
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional, but highly recommended)
- 1/4 teaspoon salt
- 1 cup all-purpose flour, plus more for dusting the mold
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
Step 1: Prepare the Madeleine Pan
Generously butter a madeleine pan. Then, dust it lightly with flour, tapping out any excess. This step is crucial to ensure your madeleines release easily after baking. You can also use a baking spray that contains flour.
Step 2: Whisk Eggs and Sugar
In a mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly thickened. This usually takes about 2-3 minutes. You’ll notice the mixture becomes lighter in color and a bit more voluminous.
Step 3: Add Flavorings
Stir in the vanilla extract and lemon zest (if using) into the egg mixture. The lemon zest adds a beautiful fragrance and bright flavor to the madeleines, but you can skip it if you prefer.
Step 4: Incorporate Dry Ingredients
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: Add Melted Butter
Slowly pour in the melted and cooled butter, gently folding it into the batter until everything is well combined. The batter should be smooth and slightly glossy.
Step 6: Chill the Batter
Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes, or up to 2 hours. Chilling the batter helps to prevent the madeleines from spreading too much during baking and gives them their signature hump.
Step 7: Bake the Madeleines
Preheat your oven to 375°F (190°C). Spoon the batter into the prepared madeleine pan, filling each shell about three-quarters full.
Step 8: Bake Until Golden
Bake for 11-13 minutes, or until the edges are golden brown and the madeleines spring back lightly when touched. Keep a close eye on them, as baking times can vary depending on your oven.
Step 9: Cool and Serve
Let the madeleines cool in the pan for a few minutes before gently removing them to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Serving Suggestions
Classic Madeleines are wonderful served warm, fresh from the oven. Their delicate flavor pairs beautifully with a cup of tea or coffee.
For a simple yet elegant presentation, arrange the madeleines on a pretty plate and dust them with powdered sugar. You can also serve them with a side of fresh berries or a dollop of whipped cream.
These little cakes are perfect for afternoon tea, brunch, or any special occasion where you want a touch of sweetness.
Storage and Reheating
Store any leftover Classic Madeleines in an airtight container at room temperature. They are best enjoyed within 2-3 days, as they tend to dry out over time.
To refresh day-old madeleines, you can warm them in a preheated oven at 300°F (150°C) for a few minutes. This will help to restore some of their warmth and slightly crisp texture. You can also microwave them for a few seconds, but be careful not to overdo it, as they can become rubbery.
Key Details
- Prep time: 15 minutes (plus chilling time)
- Cook time: 11-13 minutes
- Servings: About 12 madeleines
- Equipment: Madeleine pan, mixing bowls, whisk
Classic Madeleines
Ingredients
- 1/2 cup 1 stick unsalted butter, melted and slightly cooled
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest optional, but highly recommended
- 1/4 teaspoon salt
- 1 cup all-purpose flour plus more for dusting the mold
- Powdered sugar for dusting (optional)
Instructions
- Generously butter a madeleine pan. Then, dust it lightly with flour, tapping out any excess. This step is crucial to ensure your madeleines release easily after baking. You can also use a baking spray that contains flour.
- In a mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly thickened. This usually takes about 2-3 minutes. You’ll notice the mixture becomes lighter in color and a bit more voluminous.
- Stir in the vanilla extract and lemon zest (if using) into the egg mixture. The lemon zest adds a beautiful fragrance and bright flavor to the madeleines, but you can skip it if you prefer.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
- Slowly pour in the melted and cooled butter, gently folding it into the batter until everything is well combined. The batter should be smooth and slightly glossy.
- Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes, or up to 2 hours. Chilling the batter helps to prevent the madeleines from spreading too much during baking and gives them their signature hump.
- Preheat your oven to 375°F (190°C). Spoon the batter into the prepared madeleine pan, filling each shell about three-quarters full.
- Bake for 11-13 minutes, or until the edges are golden brown and the madeleines spring back lightly when touched. Keep a close eye on them, as baking times can vary depending on your oven.
- Let the madeleines cool in the pan for a few minutes before gently removing them to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
