2018 baking goal = let’s step outside our comfort zone. Let’s start with favorite baking bucket list recipe of mine: madeleines.
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!
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!
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, they will be similar to brown butter berry tea cakes. I found that you really need the scallop pan to produce the iconic crisp edges.
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.
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!
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:
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.
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!)
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. They always on my list of Mother’s Day recipes and great for any type of shower, celebration or event. 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!
By the way, I can’t finish this post without two more things:
- The history of madeleines. 🙂
- 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
- Prep Time: 1 hour, 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour, 30 minutes
- Yield: 18-20 cookies
- Category: Cookies
- Method: Baking
- Cuisine: French
Description
Light & airy homemade madeleines with delicious buttery lemon flavor.
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
Instructions
- Read the post above for explanations and step-by-step pictures. It will help you!
- Melt the butter in a large bowl 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 then transfer to a large bowl.
- 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.)
- 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.
- 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.
- 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.
- During the last few minutes of chilling, preheat the oven to 350°F (177°C).
- 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.
- 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.)
- 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.
- 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.
Notes
- Special Tools (affiliate links): Stand Mixer | Zester | Pastry Brush | Madeleine Pan | Sifter
- Flour: 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)
Keywords: Madeleines
Made these today – delicious, but while mine were lightly browned around the edges and springy, they didn’t have much color on the bottom. My pan is light, yours in the photo is dark, I wonder if that has something to do with it – darker pan browns more?
★★★★★
Hi Tracy! Darker pans do brown more. You could also try moving your pan to a lower position in your oven.
I made Christmas tree shaped ones, they were perfect.
Is this a freezable?
★★★★★
Hi Susan, these dry out very quickly; we’ve found that baked and covered madeleines lose their texture even after 1 day! For this reason, we don’t recommend freezing them. You’ll lose a lot of texture.
Thank you for your advice
I made this recipe and it turned out great. Is it possible to double the recipe? I would like to make a larger amount.
Hi Marie! For best results, we recommend making two batches.
the batter ends up in the bowl with the butter? So, you either have to melt the butter in a large bowl or move it after you melt it?
That’s correct.
Love this recipe! I’ve made them twice, and found that if I put it at room temp in an airtight container, the next few days the madeline’s are soft and not too dry! And of course amazing for dipping. 🙂
★★★★★
Superb! This pastry turned out well – light, delicious, melts in the mouth. Directions/hints are outstanding
★★★★★
This is a terrific recipe! I made madeleines from America’s Test Kitchen and they were a disaster (more a dent than a bump). Enter Sally. I tried these (same morning) and they were perfect. Beautiful, tender, great ‘bump’. Next I’m trying her recipe for palmiers!
★★★★★
I love this recipe very much. It is the best of all the recipes. I also have a question: Can I add a quarter spoon of baking soda to the madeleine mixture? Will this make it softer for longer!! Thank you
★★★★★
Hi Lama, madeleines require a carefully formulated recipe to bake and rise correctly, so we don’t recommend increasing the baking soda. We’re glad you enjoy them!
Do you have a recipe for pumpkin madeleines?
Hi Kathy, we don’t have a pumpkin version at this time, but let us know if you find one you love!
Gorgeous. Don’t try a stick blender in the absence of a power whisk. Whisking by hand better. I doubled the lemon rind and it was great.
★★★★★
True Madeleines recipe. The only thing is, this old lady learned to make them with the pouch and serrated tip. That created some extra mess to clean up. So glad we have the shaped mold trays now.
★★★★★
I was wondering if it would be possible to add pumpkin or chocolate Madeleine’s with this recipe as a base? If so how would you go about that?
Hi Cassy, Cocoa powder or real chocolate are both unique ingredients and adding either would require a little recipe testing. Unfortunately, it’s not an easy swap with all-purpose flour. Let us know if you find a chocolate madeleine recipe you love or play around with this recipe.
After my boyfriend requested a pumpkin spice version, I played around with the recipe and they turn out very good if you blend a 1/4 cup of pure pumpkin puree and 1 tsp pumpkin pi spice into the egg mixture!
Question: I have been using your recipes with rave reviews for a few years now. Always have success. One thing that I still can’t get right is how to melt butter properly so that when it starts cooling it does not create lumps and transfer that into what I am baking. I use room temperature butter and put it on a very low flame in a small pan ( which is not very heavy) and then let it cool. Should it then transfer it to another recepticle or strain it? Thank you! Going for these madeleines on Saturday.
Hi Aline! You don’t want the butter to cool so much that it begins to solidify – using it before it cools too much should work!
A little more work but worth it. I’ve been trying to find the right recipe for madeleines, and this is it!
★★★★★
Hi Sally, I wanted to know if I use two baking trays to bake. Should I place it in the middle rack and bottom rack. Do I also have to switch the trays halfway through the bake time?
Hi C, it’s best if the pans are baked on the same rack–otherwise, baking on different racks can cause them to bake unevenly. If they don’t fit on the same rack, you can bake them one at a time and store the remaining batter in the refrigerator until ready to bake. Enjoy!
Going to try these soon. Wondering if you can use a silicone Madeleine pan. And if possible would I still need to better the shells?
Hi Sue, We’ve never used a silicone Madeleine pan so can’t say for certain, but the silicone mold should be fine to use.
I tried this with the Silpat silicone madeleine pan and it worked great! I skipped the step to butter the pan though as it is unnecessary with a silicone one.
Going to try this recipe this coming weekend and I wanted to get it perfectly precise. When the recipe says to beat the eggs on high for 8 minutes, what is considered “high” on a KitchenAid Stand Mixer? 10?
Hi Treva, If you have a 10 speed mixer, speeds 8-10 would be high speed.
The recipe is simple and perfect – my go to as I don’t trust any others! I have made them several times and they rarely last very long in my family! Thank you
First time making Mandelines, and these came out incredible. I did let too much air out when folding, but the flavor (with lemon and vanilla) was spot on. Guess I just have to try again. Oh Darn! 😉
★★★★★
Hi Sally,
Any thoughts on madeleine brownie combos? I have a friend who loves the combination of the two, often difficult to find in stores.
Hi Emmy, We’ve never tried to mix the two recipes together but let us know if you find a good way to – it sounds delicious!
This recipe was easier to make than I thought and they came out delicious. They didn’t have the defined scallop lines for some reason. Not sure what I did wrong.
★★★★★
I had some mads with poppy seeds the other day for brunch at a restaurant. They were delicious but I wonder if the poppy seeds will make the batter too heavy? Also, how many and when would you add them poppy seeds if using? I assume at the very end. thank you!
Hi Dawn, We haven’t tested it but you should be able to add poppy seeds to this batter without any other changes. Try adding no more than 1 TBS to the flour, baking powder, and salt before you add the wet ingredients. Let us know if you give it a try!
Wonderful recipe – they turned out so well! I brushed them with some lemon syrup (1/3 cup water, 1/3 cup sugar and the juice of half a lemon), fresh out of the oven, which has kept them fresh and moist for 2 days! Definitely will be making again.
★★★★★
Hi Sally, would they taste good if I make them in the afternoon to consume at dinner party about ~6 hours later?
Hi Elena, we do find that madeleines are best enjoyed right away and can dry out pretty quickly, but they should still be okay for your dinner party!