I was captivated by the charm of these Vanilla Bean Madeleines. Their balance of rich vanilla hints, lemon zest and buttery texture is inviting, drawing me and my loved ones together in celebration. Every bite promises the same elegance as a French patisserie delight, leaving me enchanted and wanting more.

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I recently came across the best Madeleines recipe and I gotta tell you, it really blew my mind. It only takes 30 minutes to whip up these perfect little treats with one simple video that shows you how its done.

I used 2 large eggs and 2 large egg yolks combined with 1/2 cup granulated sugar and 1 teaspoon vanilla extract, along with the zest of one lemon for an extra pop. Then I folded in 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt before mixing in 1/2 cup melted and cooled unsalted butter.

There is really no resting time or complicated techniques here so even if you have never tried making Madeleines before, like those fun coconut or vanilla bean versions, you can totally rock this. I promise its super light and airy and will leave you wanting more.

Why I Like this Recipe

I like this recipe because it’s super simple to follow. There’s no long resting time or any tricky techniques, and I can whip up these madeleines in under 30 minutes. I really love how the batter comes together easily and still manages to give me that perfect golden, light texture every time. I also enjoy that the optional lemon zest adds a nice hint of citrus without being too overpowering. And honestly, having a video to guide me makes the whole process way less intimidating, which makes me feel like I can nail it even on busy days.

Ingredients

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Eggs provide protein and moisture; they help bind ingredients together in a rich way.
Egg yolks add creaminess and extra flavor while giving a smooth texture overall.
Sugar sweetens the recipe and aids in caramelization for a lovely golden color.
Vanilla extract offers a warm, inviting aroma that enhances the overall taste.
Lemon zest brings a light, citrusy tang that brightens the madeleine flavor profile.
All-purpose flour gives structure and carbohydrates; it forms the essential cake base.
Unsalted butter provides richness and tender texture, making each bite delightfully moist.

Ingredient Quantities

2 large eggs

2 large egg yolks

1/2 cup granulated sugar

1 teaspoon vanilla extract

zest of 1 lemon (optional)

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, melted and cooled

How to Make this

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1. Preheat your oven to 375°F. Grease your madeleine pan with butter or non-stick spray so they dont stick later.

2. In a large bowl, beat the eggs and egg yolks together with the granulated sugar until the mixture turns thick and pale. This might take a few minutes.

3. Stir in the vanilla extract and if you want, the zest of one lemon for a nice hint of citrus.

4. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This helps avoid lumps.

5. Gently fold the dry ingredients into the egg mixture until well combined, trying not to overmix.

6. Slowly drizzle in the melted and cooled unsalted butter, folding it in until the batter is smooth and shiny.

7. Spoon the batter into the prepared madeleine molds, filling each about three-quarters full.

8. Bake for about 10 to 12 minutes, until the edges turn golden and the centers look a bit springy.

9. Remove the pan from the oven and let the madeleines cool for a couple of minutes before carefully unmolding them. Enjoy!

Equipment Needed

1. Oven – preheat it to 375°F before you start
2. Madeleine pan – make sure to grease it with butter or non-stick spray
3. Large mixing bowl – for beating the eggs, egg yolks and sugar
4. Whisk or electric mixer – to mix until thick and pale
5. Second bowl – for sifting together the flour, baking powder and salt
6. Sifter – to remove any lumps in the dry ingredients
7. Spatula or wooden spoon – to gently fold in the dry ingredients and later the melted butter
8. Measuring cups and spoons – to accurately measure all your ingredients
9. Cooling tray – to let the madeleines sit after getting out of the oven

FAQ

Q: Can I use a different extract than vanilla?

Sure, you can use almond extract but it'll change the flavor a bit. Just keep in mind that vanilla gives it a classic taste.

Q: What if my madeleines turn out flat?

They might get flat if you mix the batter too much or if the oven temp is off. Try not overmixing and make sure your oven is preheated correctly.

Q: Is it ok to use salted butter instead of unsalted?

Yeah, but salt butter can make them a little too salty. If thats the case, reduce the added salt in the recipe.

Q: How do I know when the madeleines are done?

They should be lightly golden around the edges and feel a bit springy when you press them. If they’re too soft or too dark, adjust your baking time.

Q: Can I add lemon zest to the recipe?

Definitely. Adding the zest gives a nice citrus kick and makes the flavor pop, but its totally up to you if you want that tang.

Madeleines (the Best, Easiest Recipe, With Video!) Substitutions and Variations

If you’re missing granulated sugar, you can swap in coconut sugar which gives it a slightly different flavor but still sweet enough.
If you don’t have vanilla extract, you can use almond or maple extract as a fun twist.
No lemon zest? Orange zest can be used instead for a citrusy kick that still works well.
Out of all-purpose flour? Cake flour is a good substitute if you’re aiming for a lighter, fluffier Madeleine.
If you only got salted butter, just reduce the extra salt in the recipe so it doesn’t get too salty.

Pro Tips

1. When you beat the eggs with the sugar, really keep going until the mixture is thick and pale. This not only helps create a light texture but also gives your madeleines a nice airy feel.
2. Be extra careful when folding in the dry ingredients and butter – if you overmix you might knock out the air and end up with a denser cake than you want.
3. Make sure your melted butter is cooled down completely before adding it to the batter. If it’s too warm, it might start cooking the eggs and mess with the texture.
4. Don’t forget to thoroughly grease your madeleine pan. Even a little extra butter or non-stick spray can help the cakes come out perfectly without any sticking.

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

Recipe by Theo Fines

0.0 from 0 votes

Servings

servings

Calories

240

kcal

Equipment: 1. Oven – preheat it to 375°F before you start
2. Madeleine pan – make sure to grease it with butter or non-stick spray
3. Large mixing bowl – for beating the eggs, egg yolks and sugar
4. Whisk or electric mixer – to mix until thick and pale
5. Second bowl – for sifting together the flour, baking powder and salt
6. Sifter – to remove any lumps in the dry ingredients
7. Spatula or wooden spoon – to gently fold in the dry ingredients and later the melted butter
8. Measuring cups and spoons – to accurately measure all your ingredients
9. Cooling tray – to let the madeleines sit after getting out of the oven

Ingredients

2 large eggs
2 large egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla extract
zest of 1 lemon (optional)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted and cooled

Directions

Preheat your oven to 375°F. Grease your madeleine pan with butter or non-stick spray so they dont stick later.
In a large bowl, beat the eggs and egg yolks together with the granulated sugar until the mixture turns thick and pale. This might take a few minutes.
Stir in the vanilla extract and if you want, the zest of one lemon for a nice hint of citrus.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This helps avoid lumps.
Gently fold the dry ingredients into the egg mixture until well combined, trying not to overmix.
Slowly drizzle in the melted and cooled unsalted butter, folding it in until the batter is smooth and shiny.
Spoon the batter into the prepared madeleine molds, filling each about three-quarters full.
Bake for about 10 to 12 minutes, until the edges turn golden and the centers look a bit springy.
Remove the pan from the oven and let the madeleines cool for a couple of minutes before carefully unmolding them. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.