madeleines on a white plate

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!


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!

hand dunking a madeleine into a cup of coffee

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 madeleines

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.

collage of 4 images showing various stages of madeleine batter in glass bowls

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!

brushing madeleine pan with melted butter

madeleine batter in madeleine pan before baking

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:

madeleine batter in madeleine pan before baking

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.

madeleines in madeleine pan after baking

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. 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!

madeleines on a white plate

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!
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  • Author: Sally
  • 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


Light & airy homemade madeleines with delicious buttery lemon flavor.


  • 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

Special Tools


  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! For this reason, I don’t recommend freezing them either. You’ll lose a lot of texture.


  1. Special Tools: KitchenAid Stand Mixer | 5-qt Tilt-Head Glass Measuring Bowl | Zester | Spatula | Pastry Brush | Madeleine Pan | Sifter | Glass Mugs
  2. Flour: Sift flour before measuring.
  3. 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)


  1. Hi Sally,

    Thank you for your simple, well descriptive and illustrated recipe. I have tried a few before – no baking power, place the pan in the freezer (quite difficult if you have only one), refrigerated the batter over an hour! But yours worked! I will definitely bake these again and strictly adhere to the beating of eggs and sugar for 8 minutes and refrigerated for at least 45 minutes.

    1. I’m so happy you decided to give this recipe a try, Susie!

  2. For anyone wondering about storing madeleine’s- I found that freezing them, even glazed, preserved them far better than leaving them in a sealed container on the counter.. and the frozen madeleine’s were still tasty after a few days in the freezer.

  3. Hi Sally, I’m following the current series of The Great British Bake Off and trying one of their bakes each week – this weekend I am attempting their Madeleine challenge! I was wondering if you’ve tried flavouring them with anything like coffee or strawberry before? I have some freeze dried strawberries and was considering trying strawberry flavoured Madeleines! If you haven’t tried this before, how much do you think I would need or do you think it’ll mess with the overall bake?

    Thanks if you have time to reply! xx

    1. Besides some lemon and orange zest, I haven’t ventured too far into the flavored madeleines world. Let me know if you try anything delicious!

  4. Hi Sally,
    All your bakes look great and I can’t wait to try them out. This weekend I tried your madeleines – absolutely delicious, a winner amongst work colleagues and so easy with your step by step illustration. Thank you so much for sharing this recipe. X

    1. Hi Priya! Thank you so much for the positive feedback- I’m thrilled you enjoyed the madeleines!!

  5. Hi Sally,
    I ordered the Madeleine pan just today and am super excited to try this recipe. My son absolutely loves every recipe I have tried from your blog, so I’m hoping this is going to be a hit too! From soups to cakes to cookies, your blog is my absolute favorite. Thank you very much for always giving us good tried and tested recipes! They are 100% reliable 🙂

  6. Zohaira Rizvi says:

    This past weekend, I was determined to master the art of making Madeleines, my favorites and also of my dad! So i made 3 batches using someone else’s different but will try this recipe soon also. Although they did come out pretty good, they still did not have the perfect texture I was hoping for. The one mistake i did realize after reading your recipe is that i did not wisk attachment. Instead i used the mixing attachment which did not make my eggs mixture velvety. I also used the mixer for the flour mixture. Will try your method next time. Thanks for a lovely blog.

    1. Let me know if you try this recipe, Zohaira!

  7. Just made these and they turned out great!! Flavored with orange zest, a bit of vanilla, and a little reduced orange juice… dunking in chocolate later! Thanks for the great recipe!

  8. Hi Sally! I really admire all of your hard work and commitment to this blog. I have a mini Madeleine pan- could I still use this recipe and how would it affect the baking temperature, time, and such?

    1. Hi Liz, thank you so much! You can use this recipe to make mini madeleines. Same oven temperature, but the bake time will be shorter.

  9. Hi Sally, thank you so much once again for this receipe. I finally tried it today and followed it to the T. I used a silicon Madeline baking tray. The Madelines turned out sift, spongy and very tasty. However, they are white in colour and didn’t brown much. (Infact, v v little browning). Can you please help advise what went wrong?


  10. Hi! I just discovered this website/blog/informative articles! I can’t wait to try this recipe, but I have a question before I do. would you recommend a silicone pan? I was just wondering if silicone would work, because I love how to looks when you pop out perfect baked good out of a silicone pan. and they are so pretty! all the colors! Anyway, thanks so much for sharing!
    Madeleine (yes, I am named after a cake. 😉 )

    1. What a beautiful name! 🙂 I haven’t tried a silicon pan for this particular recipe but I have used them for others with great success!

  11. Dear Sally,
    Baking madeleines was a dream of mine for about 3 years. I copied the recipie, measured everything, followed the steps but realized at the end that I misread the amount of butter and added x1.5 amount. To save the ingredients and the night, I quickly calculated and measured another half of everything to equal the batter. In the end, I realized, I added everything, another half amount of butter as well. I was laughing soo hard! 😀 A few minutes ago I calculated and measured a quarter of ingredients – BUT the butter – again made the mixture. 😀 I am not sure it worths baking, but this is probably my funniest bake-night! 😀 Thank you so much for the recipie! 😀

    1. Oh my goodness – thank you for the laugh! I’m so sorry this happened but it’s 100% something I can see myself doing when I’m trying to do too many things at once!

  12. Pratishtha Shivhare says:

    Hey Sally
    I tried your recipe today, the madeleines turned out super delicious. The first batch did not have a belly but the second batch was fluffier. Thanks forthe wonderful recipe.
    Ooh forgot to mention- my first time baking madeleines

    1. I’m so glad you tried them for the first time and it was a success!

  13. I made these for the first time, using your step by step instructions. Am an accompished baker but was not afraid of all of the steps. They came out perfectly. My husband of 52 years said you can “teach an old dog New tricks”. Thank you for the step by step photos.

  14. Valerie Messina says:

    I made these for the first time, using your step by step instructions. Am an accompished baker but was not afraid of all of the steps. They came out perfectly. My husband of 52 years said you can “teach an old dog New tricks”. Thank you for the step by step photos.

    1. Haha – this made me laugh! I’m glad you decided to try them!

  15. Kadie Chiera says:

    Love this recipe! Makes madeleines easy! If I add little crumbles of frozen raspberries to each cookie, do you think it would affect the baking time?

    1. Bake time should remain the same. Sounds delicious!

  16. Hi Sally, I wanted to try this recipe but I don’t have a madeleine pan. Was thinking of using mini muffin pans. Any recommendations? 🙂

    1. 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.

  17. Hi!

    I’m wondering what you would recommend to make chocolate madeleines? Preparing for a party this weekend and would love to have some additional variety.

    Thanks 🙂

    1. Hi Ivori! 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 me know if you find a chocolate madeleine recipe you love or play around with this recipe.

  18. I make my madeleines in a tinned steel pan from France because I avoid non-stick cookware. I find the madeleines release more easily if I place the filled pan in the freezer for 15 minutes before baking. Also leaving the batter to rest overnight helps create the “hump”.

  19. Thanks for the recipe Sally, however your recipe differs from the French version I was taught when I was an apprentice to a very strict by the book French chef 41 years ago, the flour, milk and number of eggs. It should have cake flour instead of all purpose flour, that’s the difference between light & airy vs dense and airy.

    Here’s the recipe I’ve been carrying around for the last 41 years:
    8 Eggs
    12 ounces sugar
    1/2tsp salt
    4 ounces milk
    2 tsp vanilla extract or you can use a vanilla bean for half of it
    18 ounces cake flour
    1 Tbsp baking powder
    9 ounces melted and warm butter

    (I’ve updated this to use my Kitchen Aid mixer)

    1) Using a KitchenAid Mixer with a whisk attachment, combine
    the eggs, sugar, salt, milk and vanilla extract. Whip on
    medium high speed for 3 minutes, until the batter is pale
    yellow and slightly thickened.

    2) In a separate bowl, combine the cake flour and baking
    powder and sift together 3 times.

    3) Gently and in stages, fold the cake flour into the egg foam.

    4) While carefully folding, slowly add the melted and warm

    5) Allow the batter to rest in the refrigerator for 1 hour.

    6) Load a pastry bag with the Madeleine batter. Using a nonstick
    Madeleine Mold, pipe each shell 3/4’s full with the

    7) Bake at 450F degrees for 3 minutes, then reduce oven
    temperature to 375F degrees. Slightly prop open the oven door
    about 1″, and continue to bake the Madeleines for an
    additional 6 minutes.

    8) Remove from oven and unmold them onto a wire rack to
    cool. Shell-side down.

    ** The perfect Madeleines should have a beautifully defined
    hump in the center.

    ** They are best eaten fresh from the oven, since their quality
    will diminish within 1 hour!

  20. Recently moved and can’t find my Madeline recipe! My pans are from France and over 30 years old! This recipe looked interesting. I have always used Crisco to grease the pan with excellent results. I did the melted butter as the recipe called for. They stuck like glue! Tasted good, but presentation was not ideal. For a special occasion, so needed to make a second batch….

  21. Loved it! I didn’t fold the batter they way you did just mixed it all very slowly with a spatula, I also didn’t refrigerate them prior and they still were perfectly puffy, crispy on the outside, perfect spongy puffy dough on the inside. Perfect belly. Best recipe I have used so far. Thank you so much for sharing your tips. I think the most important one I discovered thanks to you was that the eggs have to beaten 8min. I also used caster sugar.. thank you!

  22. Megan Meyers says:

    A bit dry and not as flavorful as I hoped they would be. Something was off, but it was my first try so I’m sure I messed up. They were airy and spongy though, with decent, though not incredible humps. My family liked them and they disappeared fast so that’s what’s important. Thanks for teaching the techniques the way you do. It makes a big difference.

  23. I already liked you. After your Sandy comment I LOVE you.

  24. Venessa Sthymmel says:

    Wow, awesome tutorial / instructions, SO very cool, I CANNOT WAIT to dive into this endeavor word by word! I swear I love Madeline’s but and I’ve surrendered to the fact that I would never be able to bake them as good as the store-bought ones, so intimidating. You make it look actually doable and fun to do! Thanks so much! You just made it to the top of my bookmarks list in my recipes folder! LOL Thx!!

    1. I do hope you give this recipe a try and that you love it, Venessa!

  25. Richard Espinal says:

    So, I tried this recipe and the taste was amazing but I’m not thrilled with the look. My madeleines were apparently too airy, with lots of holes, so the grooves don’t seem as well defined as I have seen in pictures and the store bought variety. What can I do differently?

    I did make a few modifications, so please let me if any of these are the culprit:
    1. I used cake flour
    2. I used silicone molds (20 minis x 2)
    3. I used lemon curd instead of zest

    Thanks for any advice

    1. Richard, the silicone mold should be fine to use but I highly recommend sticking to the recipe exactly as written for the best results!

  26. I wonder if the stale madeleines would make a nice trifle or tiramisu… Might have to try that if there are any leftovers.

    1. Hi Sally!

      I’m about to make your recipe but I wanted to make it ahead of time and put it in the oven just as we are eating dinner. I’ve seen some recipes that say you should rest the batter overnight and add the butter afterwards so it doesn’t solidify as you said in your recipe. Do you think that this would work with this recipe? Add the butter in after it’s been chilled overnight?

  27. Urvashi Gupta says:

    Hi Sally
    I tried your recipe exactly, just halved it. My madeleines taste and smell amazing! I can’t stop eating them straight out of the oven but the only problem is post baking they didn’t get the infamous madeleine shell marking on them. What could have possibly gone wrong?

  28. Hi Sally, I really like your recipes and your detailed instructions. I have tried other madeleine recipes and yours is by far the best of all. Bravo. My only disappointment is the hump side doesn’t get brown. It stays white. I followed your instructions to a tee. They did have the spring back feel when I touched them. What am I doing wrong? Also the clamshell look isn’t formed deep like yours. Could it be the pans. If so, is there a brand you recommend? I got mine from Amazon.

  29. Perfect! We have come back from Switzerland and had Madelines everywhere. The kids were very pleased i can now make them at home!
    Do you think adding bicarbonate of soda would help preserve the fluffy texture of the batter?

  30. Just to add my 2 cents worth, I use butter vanilla bakers emulsion in place of regular vanilla extract, and just because I like, it I add nutmeg. Not traditional, but it tastes
    really good.

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