Madeleines

Light & airy homemade madeleines with delicious buttery lemon flavor. Step by step photos and instructions on sallysbakingaddiction.com

2018 baking goal = let’s step outside our comfort zone.

Equipped with determination, I studied and tested and retested and retested some more until I figured out the big question that is madeleines. While their fancy appearance and classy name can be intimidating, these airy teacakes require the most basic ingredients. They aren’t difficult, but they do demand your attention, patience, and precision. And a solid (very detailed) recipe to produce the light texture doesn’t hurt either!

Light & airy homemade madeleines with delicious buttery lemon flavor. Step by step photos and instructions on sallysbakingaddiction.com

Let’s figure this out first: are madeleines cookies or itsy bitsy cakes? A big debate! They’re a delicate little butter cake that most people refer to as cookies. However you categorize them, madeleines are known for their beautiful and distinct scalloped shell shape and need nothing more than a sprinkle of confectioners’ sugar on top. Though a dunk in dark chocolate is nice too!!

Let’s dive in. This is a lengthy post, but I think it’s important to discuss what works and what doesn’t work so you can truly understand what you’re doing in the kitchen. We’re going to walk through the process together with step-by-step photos, detailed instructions, and then the madeleine recipe is at the bottom of this post. Break out your madeleine pan. We’re doing this!

Light & airy homemade madeleines with delicious buttery lemon flavor. Step by step photos and instructions on sallysbakingaddiction.com

Basic Process

In this great big world, there are MANY ways to make madeleines. This is how we’re doing it today, a recipe based off of Julia Child’s. Madeleines start with a sponge-like batter, called a genoise in European baking, and get most of their lift and volume from beaten eggs. The base of our desserts is usually creamed butter and sugar. With madeleines, however, beating the eggs and sugar together is the most crucial and particular step. We’ll beat them for 8 minutes to really whip in enough air. We’ll add a little flavoring to the madeleine batter: lemon zest and a little vanilla extract, both optional. Then in a separate bowl, we’ll toss a little flour, baking powder, and salt together. We will delicately fold the flour mixture into the beaten egg mixture. Why emphasis on the delicate? We don’t want to deflate the eggs we just beat, do we?? Finally, we’ll mix in some melted butter. So as not to deflate the airy batter with a whole mess of heavy melted butter, mix *some* of the madeleine batter into the melted butter, then add it all into the madeleine batter for final mixing. If that confused you, step pictures are coming. The melted butter gives mads their classic taste, as well as a lovely shiny appearance when they finish up in the oven. If you’re feeling confident, go ahead and brown the butter. Yum!

We’ll spoon the batter into a madeleine pan. And that’s the catch! You need a specific pan. I know what you’re thinking. Is it really worth buying a new pan for just 1 type of recipe? Yes. If you’re into mads, it’s worth the $12. Here’s the pan I own and highly recommend along with the 1000+ other people on Amazon!!

Can I bake madeleines in another pan? Sure! A mini muffin pan works, but the texture of the little cakes will be different. I found that you really need the scallop pan to produce the iconic crisp edges.

Ingredients for homemade madeleine cookies on sallysbakingaddiction.com

The Batter

You see the photo above? It shows that there are 3 components to the recipe. The flour mixture, beaten egg mixture, and melted butter. Tip: when you’re ready to begin, melt the butter first so it has at least 8 minutes to slightly cool before using. Remember, we are whipping the eggs for 8 minutes.

Like I mentioned, the most particular step in madeleine baking is whipping the eggs long enough. You’ll need room temperature eggs. Cold eggs won’t reach the volume we need for madeleines. You’ll know you whipped the eggs long enough when the mixture is thick and pale. And this might be the most helpful clue– when the beater is raised, a ribbon of batter will fall back into the bowl. Aka the ribbon stage!

So now that the eggs (+ sugar, lemon zest, and vanilla) are beaten… let’s continue.

How to make homemade madeleines on sallysbakingaddiction.com

In the photo above, we are (1) folding the dry ingredients into the beaten egg mixture, making sure we aren’t deflating the eggs. When we’re all done, our batter will look like photo (2). Then (3) we’ll take some of that batter and mix it into the melted butter. Then (4) we’ll mix that into the rest of the batter.

We’re doing everything slowly and delicately.

Chilling the Batter

Just like most of the cookie doughs in our repertoires, madeleine batter needs to chill out before baking. Letting the batter rest in the refrigerator ultimately helps the mads rise up taller in the oven. Taller usually means fluffier, which is exactly what we’re shooting for. But don’t chill the batter for too long and here’s why: the butter will solidify again. And when baked, the madeleines won’t rise up as tall which negates the whole point of chilling the batter! Good thing madeleines are delicious because they sure do have lots of rules.

I find 30-60 minutes in the refrigerator is the sweet spot.

Preparing the Pan

Many madeleine recipes call for greasing the madeleine pan regardless if you’re using a nonstick madeleine pan or not. I tested a few ways: nonstick spray, buttering and flouring, and just buttering. Honestly, nonstick spray worked absolutely fine but brushing the pan with melted butter gave the mads a lovely crisp and buttery crust. I wasn’t fond of the butter + flour preparation because the flour either burned or left a residue on the baked cookies. Just my opinion.

A pastry brush comes in handy!

Butter the madeleine pan on sallysbakingaddiction.com

How to make homemade madeleines on sallysbakingaddiction.com

How much batter per cookie? I found 1 heaping Tbsp was plenty. Use a basic spoon and just plop it right into the center of the scallop shell, just like this:

How to make homemade madeleines on sallysbakingaddiction.com

I tested madeleines at varying oven temperatures and settled on 350°F (177°C). Anything higher than that burned the edges without properly cooking the centers.

How to make homemade madeleines on sallysbakingaddiction.com

Look at that rise! This is called the belly, hump, or bump of a madeleine.

Madeleines are best right out of the oven. They’ll lose a lot of moisture overtime, so I suggest baking and enjoying them fresh. I had lots of madeleine rocks on my hands after a day or 2. (Dunk them in coffee… still good!)

Light & airy homemade madeleines with delicious buttery lemon flavor. Step by step photos and instructions on sallysbakingaddiction.com

So Are They Worth the Fuss?

Yes, I definitely think so! Laced with fresh lemon zest and finished with confectioners’ sugar, their texture is undoubtedly unique. Delightfully crisp edges, buttery scallops, and a subtly sweet airy teacake inside. To say they’re delicious is an understatement. They’re remarkable. A French pastry I never thought I could recreate in my own kitchen. Invite some friends over, brew some coffee, pour some tea, and bake them together. It’s a fun baking experience!

If you read the recipe and use these pictures as your guide, you’ll be gifted with these fancy treats too. If, somewhere along the way, your batter gets a little too heavy– no fret. Your mads will taste more like poundcake, but they’ll still be worth it.

Do you have a favorite madeleine recipe? Or any other tips and tricks? I’m pretty happy with these, but would love learning from any madeleine experts!

Light & airy homemade madeleines with delicious buttery lemon flavor. Step by step photos and instructions on sallysbakingaddiction.com

By the way, I can’t finish this post without two more things:

  1. The history of madeleines. 🙂
  2. Ross: Oh really? Did she tell you he plays the recorder, recites poetry, and bakes madeleines? Monica: Ohhhh how are they? Ross: Lighter than air… but that’s not the point!

Madeleines

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*
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • optional: confectioners' sugar for sprinkling on top

Special Tools

Directions:

  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 or wooden spoon, 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!

Recipe Notes:

*Sift flour before measuring.

Adapted from From Julia Child's Kitchen (I reduced the sugar, oven temperature, sifted the flour, added baking powder, and did not flour the pan)

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | 5-qt Tilt-Head Glass Measuring Bowl | Zester | Spatula | Pastry Brush | Madeleine Pan | Sifter | Glass Mugs

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Light & airy homemade madeleines with delicious buttery lemon flavor. Step by step photos and instructions on sallysbakingaddiction.com

127 Comments

Comments

  1. Bonnie on August 12, 2018 at 5:52 pm

    How do I keep the madeleines from getting too dark? l use William Sonoma Gold Touch pan, place madeleines in middle of oven, have lowered temp. to 360 degrees even though recipe calls for 375. I place baking pan under Madeleine pan. I butter pan lightly, do not flour it. I do not over cook them, remove them when they slightly bounce back when pressed. The taste is good, just like them not to be so brown. Should I not bake them in the middle of oven? Would that help?

    • Sally on August 13, 2018 at 9:28 am

      Hi Bonnie! Lowering the oven rack will certainly help. Are you baking in a convection oven? They cook faster and it’s usually recommended to lower the oven temperature. Regardless, I suggest baking at 350F.

  2. Michelle on August 28, 2018 at 8:05 pm

    Dear Sally, thank you very much for your recipe. My attempt this time around following your intructions yielded a very good result: crispy golden brown outside, a little plump in the middle and has the consistency of cookie borderline cake. I have tried and made Madeleines using other recipes and they were more like cake. I read an article that Madeleines are best eaten when dunk into tea. If this is the traditional way of eating it, then I need not worrie if the middle was not very moist like sponge cake. I replaced vanila with cinnamon paste and the result was delicious. Yes, I dunk them into my tea and they were yum. Thanks so much. Michelle

    • Sally on August 29, 2018 at 12:10 pm

      I’m so happy that you found success with this recipe, Michelle!

  3. Margeaux Macchia on September 9, 2018 at 7:35 pm

    Hi Sally,
    Just attempted this recipe today, was very excited to make these. I have a question, after I folded in the last remaining flour and then move on to adding the butter, my batter deflated, drastically and by time I was done combining the butter, my batter had reduced by probably half. Was I too rough with the egg mixture? Or did I not let the eggs and sugar beat for 8 mins? Help appreciated! Thanks.
    Margeaux

    • Sally on September 10, 2018 at 9:59 am

      Hi Margeaux! It sounds like the eggs and sugar weren’t beaten for long enough. Did you let the mixer run for 8 whole minutes? Always handle the batter with care to avoid deflating it.

  4. Lindsey on September 30, 2018 at 9:36 pm

    I only have one pan. I let the batter chill for 30 minutes and then baked. They had a slight hump in the center. Then I baked the rest of the batter that had probably been in the fridge for 50 minutes. The hump was much bigger and they just looked better overall. I will definitely make these again, but I will start out giving the batter a 45-60 minute chill.

  5. Fang on October 6, 2018 at 7:17 am

    Hi Sally,
    I’ve been following your recipes for a while and love how you’ve explained the steps clearly! Bakes turned out so yummy each time!

    This is my first time baking madeleines and I’ve followed the steps as you’ve described. Taste really good! However, the only problem I’ve faced is that the madeleines sticked to the pan even though I’ve butter generously on the non-stick pan. I’m using Chicago Metallic madeleine pan. Any idea what could have caused that? Had much difficulties trying to scrap the madeleines out…

    • Sally on October 8, 2018 at 11:18 am

      Hi Fang! Try buttering the pan generously AND sprinkling lightly with flour. This should help next time. Or you can try a nonstick cooking spray. They’ll never stick with that stuff!

Reviews

  1. Helmut on May 10, 2018 at 8:52 am

    Well, Madeleines have been on my list for ages and madeleines tins were half price this morning so I couldn’t wait any longer.

    Err, it seems that I have managed to make 6 disappear before I even got the second batch out of the oven.

    I love the crispy buttery edges with the airy centres. So simple yet so good.

Questions

  1. Rose on June 13, 2018 at 3:51 pm

    Hi Sally!

    These Madelines were just something else! So delicious! It had me thinking about some other things you’ve done on your site…like adding the freeze dried strawberry powder to your strawberry buttercream…I wonder if that would work here? I’m not sure if some flour would need to be taken out or to just leave it the same…but I’m sure a little couldn’t hurt 😉

    • Sally on June 15, 2018 at 3:19 pm

      Hi Rose! You know, I’ve thought about trying freeze-dried strawberry powder in these madeleines too, but I haven’t tried it yet. Please let me know if you do!

  2. Candice on June 18, 2018 at 4:01 am

    Hey Sally! It’s an amazing recipe to try out soon. I would like to ask how do you maintain the freshness till the next day? In the fridge or airtight containers? =) looking forward to your reply!

    • Sally on June 18, 2018 at 9:17 am

      Hi Candice! Madeleines are best enjoyed right after they’re prepared. They dry out very quickly and I find they lose their texture even after stored in airtight containers for 1 day!

  3. Joanna on July 28, 2018 at 3:53 pm

    I’m thinking about adding mini chocolate chips the 2nd time I make these. How much would you recommend? Do you think ½ C would be too much/too little? Thanks!

    • Sally on August 1, 2018 at 10:13 am

      Hi Joanna! I think 1/2 cup mini chocolate chips would be perfect.

  4. Bonnie on August 12, 2018 at 5:52 pm

    How do I keep the madeleines from getting too dark? l use William Sonoma Gold Touch pan, place madeleines in middle of oven, have lowered temp. to 360 degrees even though recipe calls for 375. I place baking pan under Madeleine pan. I butter pan lightly, do not flour it. I do not over cook them, remove them when they slightly bounce back when pressed. The taste is good, just like them not to be so brown. Should I not bake them in the middle of oven? Would that help?

    • Sally on August 13, 2018 at 9:28 am

      Hi Bonnie! Lowering the oven rack will certainly help. Are you baking in a convection oven? They cook faster and it’s usually recommended to lower the oven temperature. Regardless, I suggest baking at 350F.

  5. Fang on October 6, 2018 at 7:17 am

    Hi Sally,
    I’ve been following your recipes for a while and love how you’ve explained the steps clearly! Bakes turned out so yummy each time!

    This is my first time baking madeleines and I’ve followed the steps as you’ve described. Taste really good! However, the only problem I’ve faced is that the madeleines sticked to the pan even though I’ve butter generously on the non-stick pan. I’m using Chicago Metallic madeleine pan. Any idea what could have caused that? Had much difficulties trying to scrap the madeleines out…

    • Sally on October 8, 2018 at 11:18 am

      Hi Fang! Try buttering the pan generously AND sprinkling lightly with flour. This should help next time. Or you can try a nonstick cooking spray. They’ll never stick with that stuff!

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