Classic French Madeleines Recipe

I love this recipe because it brings back the nostalgia of leisurely weekend mornings, with the aroma of fresh-baked madeleines wafting through my kitchen like a warm hug. Plus, it’s the perfect blend of simplicity and sophistication—ideal for impressing friends with minimal effort but maximum flavor.

Classic French Madeleines have a lovely, tender texture and a buttery flavor. They contain 125g of unsalted butter (which is a lot, even for a French pastry) and 130g of granulated sugar (which is a relatively large amount, for 30 petits gâteaux, and certainly an amount that makes them incredibly sweet).

A speck of vanilla (which is actually a large part of the taste) and an optional hint of lemon zest make the taste of these gâteaux au beurre that much more pronounced. Serve them dusted with confectioners’ sugar.

Ingredients

Butter (without salt): Adds intense flavor; rich; moist; including; intense; flavorful; giving structure.

Ingredients: Structure; binding; tenderness.

Sugar that is in small grain form: makes things sweet; helps to make certain things brown and crisp.

Aromatic sweetness and depth of flavor are what make vanilla extract such an important part of nearly all dessert recipes.

Optional; contributes a suggestion of citrus brightness.

Universal Flour: Primarily serves structure; contains gluten for texture.

Leavening agent for fluffy texture: baking powder.

Salt: Boosts taste and balances sweetness.

Cow’s milk: Provides moisture; assists flour in forming gluten for a smooth batter.

Ingredient Quantities

• 125g unsalted butter, melted and cooled
• 2 large eggs, at room temperature
• 130g granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest (optional)
• 135g all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• 2 tablespoons milk, at room temperature
• Confectioners’ sugar, for dusting (optional)

Instructions

1. In a medium bowl, combine the flour, baking powder, and salt. Mix until uniform. Then set aside.

2. In a large mixing bowl, using an electric mixer, beat together the eggs and granulated sugar at medium-high speed until thick, pale, and fluffy—about 5 minutes.

3. Carefully combine the vanilla extract and lemon zest, if using, with a spatula.

4. Slowly mix the flour mixture into the egg mixture until everything is just mixed together. Do not be cautious and do not overmix.

5. Incorporate the melted butter and milk, folding in gently until the batter is smooth and well blended.

6. Plastic wrap should cover the bowl, and the batter can be placed in the refrigerator for a 1-hour minimum, or up to overnight. This is a period during which the batter can rest.

7. Set the oven to 375°F (190°C) and prepare a madeleine baking pan with butter.

8. Put in the prepared madeleine pan, each of its molds, about a tablespoon of batter.

9. Cook for 10-12 minutes at 350 degrees Fahrenheit, until the madeleines are golden brown and spring back when gently pressed.

10. Take out of the oven, allow to cool in the pan for several minutes, and then carefully remove from the mold. If serving immediately, dust with confectioners’ sugar. Enjoy!

Equipment Needed

1. Medium mixing bowl
2. Large mixing bowl
3. Electric mixer
4. Spatula
5. Measuring cups and spoons
6. Plastic wrap
7. Madeleine baking pan
8. Oven
9. Cooling rack

FAQ

• What is the purpose of cooling the melted butter?The butter is cooled to make sure it doesn’t cook the eggs when they are mixed together, which helps retain the correct batter consistency.
• Can I refrigerate the batter before baking?Refrigerating the batter for at least an hour helps achieve the classic madeleine hump during baking.
• Is lemon zest necessary?Adding lemon zest is optional; it can be left out. But if you want to use it, it brings a wonderful freshness and adds a load of aromatic flavor that works beautifully with the vanilla. And you know what? You can actually taste the lemon in this cake.
• How should I prepare the madeleine molds?Coat the molds with softened butter and dust them lightly with flour. This will ensure the final product doesn’t stick to the molds. It will also help the product brown evenly.
• Why should the eggs and milk be at room temperature?When the temperature of the room is the same as that of the ingredients, they blend more uniformly to create a batter that is smooth and a rise that is even.
• How do I ensure my madeleines are soft and fluffy?Keeping the batter light and the madeleines soft and fluffy requires careful folding of the ingredients and not overmixing.

Substitutions and Variations

If you use salted butter in place of unsalted, just use the following: omit the pinch of salt.
To make the recipe without dairy, replace the unsalted butter with melted coconut oil.
You can use superfine sugar (caster sugar) if you don’t have granulated sugar, for a finer, textured result.
Replace vanilla extract with almond extract for a flavor that is nutty.
Replace lemon zest with orange zest for a different kind of citrus note.

Pro Tips

1. Chill the Batter Resting the batter in the refrigerator for at least an hour allows the flavors to meld and helps achieve the classic madeleine hump during baking.

2. Butter the Pan Well Ensure you generously butter the madeleine pan, even if it’s nonstick, to prevent sticking and achieve a beautiful browning on the madeleines.

3. Temperature is Key Make sure your eggs and milk are at room temperature for better emulsification with the melted butter, resulting in a smoother batter.

4. Fold Gently When incorporating the flour mixture and melted butter into the batter, fold gently to maintain the batter’s airiness and avoid deflating the eggs.

5. Don’t Overfill the Molds Fill each madeleine mold slightly below the top. Overfilling can cause the batter to spill over and disrupt the traditional madeleine shape.