Madeleine Recipe

Madeleines (the Best, Easiest Recipe, with Video!)

Learn how to make Madeleines like a pro! This foolproof recipe requires no fancy technique and no resting period, but makes flawless cookies (/butter cakes!) every time! Includes a how-to video!

Prep: 15min

Total: 24min

Yield: 20

Serving Size: 1 madeleine

Nutrition Facts: servingSize 1 madeleine, calories 119 kcal, Carbohydrate 13 g, Protein 2 g, Fat 7 g, Saturated Fat 4 g, Trans Fat 1 g, Cholesterol 35 mg, Sodium 23 mg, Fiber 1 g, Sugar 7 g

Ingredients:

• 1 Tablespoon unsalted butter
• 1 ½ teaspoons all-purpose flour
• 10 Tablespoons unsalted butter (cut into pieces (141g))
• 2 large eggs (room temperature)
• ½ cup granulated sugar ((100g))
• 3 Tablespoons light brown sugar (firmly packed)
• 2 teaspoons vanilla extract
• ⅛ teaspoon salt
• 1 ¼ cup all-purpose flour ((155g))
• 2 teaspoons lemon or orange zest (optional)

Instruction:

1. Preheat oven to 375F (190C) and whisk together 1 Tablespoon melted butter and 1 ½ teaspoons flour. Use a pastry brush to lightly but thoroughly grease every cavity of your madeleine pan. Set aside.
2. In a small heatproof bowl, melt remaining 10 Tablespoons of butter. Set aside to cool.
3. In a large bowl, combine eggs, sugars, vanilla extract, and salt. Whisk vigorously until thoroughly combined (about 30 seconds).
4. Sift flour into the egg mixture, about ⅓ of the flour at a time, gently stirring into egg mixture after each addition.
5. Drizzle cooled melted butter around the edge of the batter and add zest, if using. Gently fold into batter using a spatula until ingredients are thoroughly combined (but do not over-mix).
6. Drop batter by heaping Tablespoon into prepared pan.
7. Transfer to center rack of 375F (190C) preheated oven and bake for 9 minutes or madeleines are light golden brown and spring back when lightly touched. Remove to a cooling rack to cool immediately.
8. If your madeleine pan did not hold all of the batter, allow the pan to cool before re-brushing with butter/flour mixture and refilling with batter and baking your next batch.
9. If desired, sprinkle madeleines with additional powdered sugar or dip in melted chocolate before serving.

Madeleines

Light & airy homemade madeleines with delicious buttery lemon flavor.

Prep: 1h15min

Total: 1h30min

Yield: 18

Ingredients:

• 1/2 cup (1 stick; 115g) unsalted butter (plus another 2 Tbsp for the pan)
• 2 large eggs, at room temperature
• 1/2 cup (100g) granulated sugar
• 2 teaspoons lemon zest
• 1 teaspoon pure vanilla extract
• 1 cup (115g) sifted all-purpose flour* (spoon & leveled)
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• optional: confectioners’ sugar for sprinkling on top

Instruction:

1. Read the post above for explanations and step-by-step pictures. It will help you!
2. Melt the butter and set aside to slightly cool as you prepare the rest of the batter. You can melt it in the microwave or melt it/brown it on the stovetop.
3. Using a handheld or stand mixer fitted with a whisk attachment (didn’t notice a difference using either one), beat the eggs and sugar together on high speed for at least 8 minutes. The mixture will be thick, pale, and form ribbons when you lift the beater(s). Beat in the lemon zest and vanilla extract until combined. (The remaining ingredients are mixed together by hand; you no longer need the mixer.)
4. Whisk the flour, baking powder, and salt together in a small bowl. Using a spatula, gently fold into egg mixture. I suggest carefully folding in half of the flour mixture, then folding in the other half. (Instead of dumping it all in at once.) Make sure you’re handling this batter with care. It’s very delicate.
5. Stir 1/4 cup of the batter into the melted butter. It will take a minute to fully incorporate. Then stir it all into the rest of the batter. The batter will be thick, silky, and shiny.
6. Cover the batter and chill in the refrigerator for 30-60 minutes. Try not to chill any longer than this as the butter in the batter will begin to solidify.
7. During the last few minutes of chilling, preheat the oven to 350°F (177°C).
8. Melt the remaining 2 Tablespoons butter. Using a pastry brush, lightly brush the pan with melted butter. I find that greasing the pan is necessary even if you’re using a nonstick pan. We want to avoid any chance of sticking.
9. The batter will be quite airy and spongey after resting. This is good! Do not try to deflate it. Spoon 1 generous Tablespoon of batter into the center of each scalloped well. No need to spread it to the edges. Just plop it in the center. (Cover and refrigerate remaining batter if you do not have 2 madeleine pans to bake the batter all at once.)
10. Bake for 10-12 minutes. The madeleines are done when the tops spring back after lightly pressed with your finger. Invert the pan onto the counter. Transfer the warm madeleines to a wire rack to lightly cool.
11. Dust with confectioners’ sugar, if desired, before serving. Madeleines are best enjoyed right after baking, so I don’t have any make-ahead tips. They dry out very quickly; I find baked and covered madeleines lose their texture even after 1 day! For this reason, I don’t recommend freezing them either. You’ll lose a lot of texture.

Classic French Madeleines Recipe

This guide is the best madeleine recipe for homemade French madeleines. They are perfect in shape, density, and texture, with a delicious taste that can’t be matched!

Total: 1h

Yield: 36

Serving Size: 1 madeleine

Nutrition Facts: servingSize 1 madeleine, calories 112 calories, Sugar 7.3 g, Sodium 27 mg, Fat 6.4 g, Saturated Fat 3.8 g, Carbohydrate 12.7 g, Fiber 0.2 g, Protein 1.7 g, Cholesterol 41 mg

Ingredients:

• 250 g eggs (5 eggs), room temperature
• 1 1/4 cups (250 g) granulated sugar
• 8.8 oz (250 g) butter, melted
• 2 cups (250 g) all-purpose flour
• 1 1/3 tsp (12 g) chestnut honey
• 1/2 vanilla bean
• 2 tsp (10 g) baking powder
• 1/2 lemon, zest

Instruction:

1. place eggs, granulated sugar, honey and scraped seeds of half of the vanilla bean in a large bowl and beat with a hand whisk. Sift flour and baking powder with a flour sifter in a separate bowl. Add dry ingredients to the egg mixture, and combine with a whisk or a rubber spatula. Add melted butter (it has to be cooled till 120 °F/50 °C) and whisk again. Zest half of a lemon with a zester grater, add to the butter mixture, and mix.
2. Cover the batter with plastic film on contact and refrigerate overnight, or even better, for 24 hours. The plastic wrap must touch the surface of the batter and not only cover the bowl.
3. Preheat the oven to 425 degrees F/220 degrees C. Using a pastry brush, butter the cavities of the metal madeleine pan, dust it with flour, and tap any excess flour; there is no need to grease a silicone mold. Using a pastry bag, fill the cavities up to 3/4.
4. Bake at 425 degrees F/220 degrees C for 3 minutes. Then switch off the oven for 8 to 10 minutes. The madeleines will get that famous bump on top. Turn the oven to 320 degrees F/160 degrees C for the other 3 to 4 minutes.
5. Remove madeleines from the oven and cool in the mold for 5 minutes. Then, take them out one by one, simply pushing each cavity from the bottom. Next, place cakes on the side, still in the mold, so that they completely cool (do not use a wire rack to avoid its traces on the surface of madeleines). Dust madeleines with confectioners’ sugar if desired.

Classic French Madeleines

These Classic French Madeleines are light, fluffy, and so good with a cup of tea!

Prep: 20min

Total: 272min

Yield: 20

Ingredients:

• 1 stick (4 ounces) unsalted butter, melted until browned
• 2 teaspoons vanilla extract
• 1 and 1/2 teaspoons lemon zest, finely grated
• 1 cup all-purpose flour
• 1 and 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1/2 cup confectioners sugar, sifted, optional

Instruction:

1. Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 10 minutes. Remove from heat and pour the browned butter into a small bowl. Stir the vanilla and lemon zest into the butter, then set aside to cool.
2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside until needed.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding the sugar. Once all of the sugar has been added, increase the speed to medium-high and continue whipping the mixture until it’s very thick and pale in color, about 3 to 4 minutes. Turn the mixer off and, using a silicon spatula, fold in the flour mixture in three additions, stirring just until combined. Fold in the butter mixture.
4. Cover the bowl and refrigerate for at least 4 hours, and up to 2 days.
5. 30 minutes before you’re ready to bake, preheat the oven to 375 degrees (F). Generously brush the molds of your madeleine pan with butter, then lightly dust with flour.
6. Using a medium cookie scoop, spoon level scoops of the batter into the center of each mold. You don’t need to spread the batter.
7. Bake for 12 minutes, or until the “bellies” have risen and they’re golden brown.
8. Cool madeleines in the pan placed on a cooling rack for a minute or two, then gently loosen them from the molds. If they stick, carefully run a small knife around the edge of the cakes until they release.
9. Dust with confectioners’ sugar and serve warm, with coffee or tea.

How to Make Madeleines

FAQ

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