Classic French Madeleines

5 from 1 vote

With their distinctive scalloped shell shape and moist, buttery crumb, these little cakes have captured the hearts of food lovers around the world.

Course Appetizer, Breakfast, Dessert

Cuisine French

Keyword French Madeleines, Madeleines

Prep Time 15

Cook Time 12

Total Time 4 30

Servings People

Calories 140kcal

Equipment

1 Mixing bowl
1 Madeleines Pan

Ingredients

1 cup All-purpose flour
½ tsp Baking powder
Pinch of salt
⅔ Granulated sugar
3 large Eggs
1 tsp Vanilla extract
10 tbsp Unsalted butter, melted and cooled

Instructions

Preheat your oven to 375°F (190°C). Grease your madeleine molds with butter or cooking spray, ensuring every crevice is well coated to prevent sticking.
In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl, combine the sugar and eggs. Using an electric mixer, beat the mixture on medium-high speed until it becomes pale and fluffy, which should take about 2-3 minutes. The mixture should leave a ribbon-like trail when the beaters are lifted.
Add the vanilla extract to the egg mixture and gently fold it in.
Gradually add the flour mixture to the egg mixture, folding gently until just combined. Avoid overmixing, as this can result in dense madeleines.
Slowly pour the melted butter into the batter, stirring gently until fully incorporated. The batter should be smooth and shiny.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight. Chilling the batter helps the madeleines develop their characteristic humps.
Once the batter has chilled, fill each madeleine mold with about 1 tablespoon of batter. Don't worry about spreading the batter evenly – it will naturally fill the molds as it bakes.
Bake the madeleines for 10-12 minutes, or until the edges are golden brown and the centers are set. Avoid overbaking, as this can dry out the madeleines.
Remove the madeleines from the oven and let them cool in the molds for a few minutes. Gently tap the molds to release the madeleines, and transfer them to a wire rack to cool completely.

Notes

Tips and Tricks for Perfect Madeleines

Chill the batter: Allowing the batter to rest in the refrigerator for at least an hour is essential. This chilling period helps the madeleines develop their characteristic humps and ensures a light and fluffy texture.
Use a non-stick madeleine pan: Investing in a good-quality madeleine pan with a non-stick surface will make it easier to remove the cakes without any sticking or crumbling.
Butter and flour the molds: Even if you're using a non-stick madeleine pan, it's still a good idea to butter and flour the molds before adding the batter. This extra step helps ensure the madeleines release easily from the pan, leaving them intact and beautifully shaped.
Don't overmix the batter: When incorporating the flour mixture into the egg mixture, be sure to fold gently until just combined. Overmixing can result in dense madeleines, so aim for a light and airy batter.
Experiment with flavors: While the classic madeleine recipe is delightful on its own, don't be afraid to get creative with flavors. Add a teaspoon of lemon zest for a citrusy twist, or a touch of almond extract for a nutty flavor. The possibilities are endless!
Serve them fresh: Madeleines are best enjoyed on the day they are baked. Their delicate texture is at its prime when they are fresh out of the oven. However, if you have leftovers, you can store them in an airtight container for up to 2-3 days.

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