MADELEINE Recipe

I baked this Madeleine Recipe and I won’t lie, those buttery shell cakes vanish in seconds so keep scrolling if you dare lose all self-control.

I can’t shut up about these tiny shell cakes. I love the crackly edge and the way a Madeleine Cake disappears before I even notice.

I’m obsessed with the buttery hit and that quick kiss of lemon zest, finely grated. A simple Madeleine Recipe that’s not fancy, just relentless in flavor.

They’re small, shamefully snackable, the sort of thing I grab straight from the tin and defend like a treasure. But I hate pretension, so I’ll say it plain: these are the kind of dessert that makes you forget manners.

Messy crumbs. Fingers licked clean.

Total surrender. No regrets left.

Ingredients

• Basically eggs bring structure, lift, and that tender sponge; room temp, it’s worth it.
• Plus sugar sweetens, encourages browning, and gives those little crisp caramelized edges.
• Vanilla adds cozy aroma and rounds flavors, use the real thing if you can.
• Lemon zest gives bright, fresh zing and a subtle citrus pop to each bite.
• Flour builds the delicate crumb and keeps your madeleines from going gummy.
• Baking powder supplies gentle lift so you get light, pillowy shell-tops every time.
• Salt sharpens sweetness, balances flavors, and it’s what makes the butter sing.
• Butter creates crisp edges, tender crumbs, and that rich, totally buttery mouthfeel.
• Powdered sugar finishes with a pretty dusting and an extra sweet kiss.

Ingredient Quantities

• 3 large eggs, room temp (trust me it helps)
• 3/4 cup (150g) granulated sugar
• 1 tsp vanilla extract or the real thing if you got it
• zest of 1 lemon, finely grated
• 1 cup (120g) all purpose flour
• 1/2 tsp baking powder
• pinch of salt
• 1/2 cup (115g) unsalted butter, melted and cooled
• powdered sugar for dusting, optional but very recommended

How to Make this

1. Preheat oven to 375°F (190°C) and grease a madeleine pan well with butter, then dust lightly with flour or cocoa if you’re making lemon ones, tap out excess.

2. Whisk together 3 large room temperature eggs and 3/4 cup (150g) granulated sugar in a bowl until pale, thick and slightly tripled in volume, about 5 to 8 minutes by hand or 3 to 4 minutes with a mixer; you want it ribbon-y when the whisk is lifted.

3. Stir in 1 teaspoon vanilla extract and the finely grated zest of 1 lemon, scrape the sides with a spatula so everything is even.

4. Sift 1 cup (120g) all purpose flour with 1/2 teaspoon baking powder and a pinch of salt, then fold the dry mix gently into the egg mixture in two additions so you dont deflate it too much.

5. Fold in 1/2 cup (115g) melted and cooled unsalted butter in a slow stream, mixing just until combined; if the batter looks greasy or too loose let it rest 10 minutes in the fridge, it firms up and gives better hump.

6. Chill the batter 20 to 30 minutes in the fridge if you can, this helps the classic hump form; if you’re in a rush skip it but results may be flatter.

7. Spoon or pipe batter into the prepared madeleine molds, filling each about three quarters full; tapping the pan lightly on the counter removes big air bubbles.

8. Bake at 375°F (190°C) for 8 to 12 minutes until edges are golden and centers spring back; ovens vary so start checking at 8 minutes.

9. Remove pan from oven, let madeleines cool in the pan for about 2 minutes, then loosen gently with a knife and transfer to a wire rack to cool completely.

10. Dust with powdered sugar before serving if you want, and try to hide them because they vanish fast.

Equipment Needed

1. Madeleine pan (nonstick or metal, well greased)
2. Medium mixing bowl
3. Whisk (or electric mixer if you want to save time)
4. Rubber spatula for folding and scraping
5. Fine mesh sieve or flour sifter
6. Measuring cups and spoons
7. Microplane or fine grater for lemon zest
8. Small saucepan or microwave-safe bowl to melt butter
9. Piping bag or tablespoon for filling molds
10. Wire cooling rack for finishing and dusting with powdered sugar

FAQ

MADELEINE Recipe Substitutions and Variations

• Eggs: Use 3/4 cup (180g) applesauce or 3 tablespoons chia seeds soaked in 9 tablespoons water for 10 min for each egg if you need it egg-free. Texture will be a bit denser, but still tasty.
• Sugar: Swap granulated sugar with 3/4 cup (150g) coconut sugar or 2/3 cup (160g) light brown sugar. Both give a slightly deeper, caramel note and make the shells a touch darker.
• All purpose flour: Use 1 cup plus 2 tablespoons (130g) cake flour for a lighter, more delicate crumb. If you only have whole wheat, do half whole wheat and half all purpose to avoid heaviness.
• Unsalted butter: Use equal amount melted ghee or clarified butter, or 1/2 cup (115g) neutral oil like grapeseed in a pinch. Ghee keeps that rich, nutty butter flavor; oil makes them softer but less buttery.

Pro Tips

1) Let eggs really come to room temp, they beat up lighter and you wont need to overmix. If you forget, put them in warm water for 5 minutes, dont cook them though.

2) Whisk the eggs and sugar until the batter ribbons when the whisk is lifted, even if it feels like a workout. That air is what makes the hump and a tender crumb, so be patient.

3) Pour the melted butter in a thin stream while folding, and stop as soon as it looks uniform. If it looks too loose, chill the batter 10 to 15 minutes instead of adding more flour, it firms up and keeps the texture right.

4) Fill molds about three quarters full and tap the pan once on the counter to pop big bubbles. Also rotate the pan in the oven halfway through if your oven heats unevenly, it helps all the madeleines brown the same.