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    You are here: Home / Desserts / Cookies / Madeleines (the Best, Easiest Recipe, with Video!)

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

    August 31, 2020 By Sam 215 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of madeleines, top plate full of madeleines dusted in powdered sugar, bottom picture of inside of cookie

    No resting, no tricky technique, just perfect, golden, light & airy Madeleines in under 30 minutes! I’m so proud to be sharing my recipe with you today, after weeks of testing I finally have a recipe for the best little butter cakes I’ve ever tasted and you won’t believe how easy they are!  Includes a how-to video in the recipe card!

    Madeleines arranged on marble board, pan in background

    These delicate cookies are shockingly easy to make considering how hard this recipe was for me to crack! Also known as French butter cakes, madeleines are well-known, easily-recognizable, sophisticated little cakes. They have a reputation for being fussy, and what they’re really known for is their scalloped shell-shape and their characteristic bump. It took weeks upon weeks to finally get this recipe perfected, but it was definitely worth it.

    If you’ve made madeleines before, you’ll notice that my recipe is fairly different from many traditional recipes. It also produces better results with simpler technique than traditional recipes. There’s no whipping our eggs to “ribbon” stage and there’s no long chilling period (or any chilling period at all). Just perfect madeleines that:

    • Are light and airy with a melt-in-your-mouth interior
    • Beautiful golden brown with just barely crisp exteriors.
    • Perfectly shell-shaped on one side with the classic madeleine “hump” on the other
    • Not at all fussy or difficult.

    Inside of Madeleine

    I’ve always been honest with you here. If fussy technique or extra time is needed for the best results, I’m going to encourage you to learn that technique or take that time. Despite my hatred of water baths, I teach you how to use one in my creme brûlée recipe, and I already have my fair share of fussier French recipes (cream puffs and petit fours, to name a few!) in which we’ve tackled different techniques. I was ready to spend paragraphs talking about how to ribbon and the importance of resting (I still talk about it a little below).

    But after weeks of testing, it turns out it isn’t necessary after all.

    Are They Cookies or Cakes?

    Technically, madeleines (or petite madeleines) are small butter cakes. However, because of their shape and size they’re often referred to as cookies. Truthfully they’re mostly like a cross between the two desserts (and who could ask for a better hybrid?). They’re a bit more dense than your average cake recipe, but much, much lighter and fluffier than any cookie.

    Whether you call them cookies or cakes, there are two absolutely key characteristics that all madeleines must have: A beautiful scalloped, shell-shaped exterior on one side and a pronounced hump on the other. Check and check ☑️ ☑️

    If you’re curious, here’s a brief history on the origins of madeleines.  

    Ingredients for Madeleines

    What You Need:

    • Butter. My madeleine recipe uses more butter than other recipes you might have tried or seen. It’s not a mistake, this creates more flavorful, more buttery, more delicious madeleines than you’ve seriously ever tasted before. For real. Melt the butter before you begin so that it has time to cool before you add it to your batter.
    • Eggs. You need just two eggs for this recipe. Large or extra large will work (and I’ve even used jumbo-sized with success).
    • Sugar. I use a blend of granulated and brown sugar. Many madeleine recipes strictly stick to granulated sugar, but adding brown sugar gives the madeleines a richer flavor, a more distinct golden-brown coloring, and it also encourages a little bit of extra caramelization where the batter makes contact with the shell indent in the pan. This adds so much flavor and an extra (slight) crispness to the exterior of the madeleine. It’s just so good! I use slightly more sugar than some traditional recipes, but I don’t recommend reducing the amount. It makes them delicious straight out of the oven, no dusting of powdered sugar or chocolate dip required.
    • Vanilla Extract and Salt. For flavor.
    • Flour. My recipe uses all-purpose (“plain”) flour. You’ll sift it into your batter (to remove any lumps in the flour) and gently fold in with a spatula. Madeleine batter is fairly thin, like cake batter.   
    • Citrus Zest (optional). Lemon or orange zest is a common addition, and if I have a fresh citrus fruit lying around I always add some (make sure to avoid the pith!). If you don’t, though, you can skip it and they’ll still be delicious.

    Please note that baking powder is not included on this list. Many madeleine recipes use baking powder to help encourage the madeleine hump/belly to form, but it is not necessary here. 

    Please also note that this is just an overview of the ingredients used. For the full recipe with amounts, please scroll down to the recipe card.

    Batter in Madeleine pan

    Another Key Ingredient: The Madeleine Pan

    Another key “ingredient” is the pan! You absolutely need a scalloped pan like the one seen above in order to make madeleines. It’s the only way to get that characteristic shape. This is the pan that I use. 

    I use a non-stick pan, but it’s still important to prep the pan before using to make sure that the madeleines don’t stick. Non-stick spray works, but my preference is to mix together melted butter and a pinch of flour and coat the pan with that. It gives the scalloped exterior shell of the madeleine a better, butterier flavor.

    freshly baked madeleines in pan with humps

    Ribboning and Resting (And Why I do Neither)

    Most madeleine recipes call for the batter to be both ribboned and rested before it is baked. My recipe calls for neither, though I tested many, many recipes where I tried both techniques before landing here.

    Ribboning (in this instance) is the process of whipping the eggs vigorously (usually with an electric mixer) until the batter is thickened and falls “like a ribbon” from the beater. This incorporates a lot of air into the batter and is typical of a genoise (or, “sponge cake”, which madeleines technically are). My recipe does require you to vigorously whisk the eggs/sugar/salt by hand for a few seconds, but it’s not necessary to go all the way to ribbon stage. With our higher ratio of butter and sugar here, we still end up with a light, delicately cakey interior without needing an electric mixer.

    Resting simply means chilling in this situation. Resting helps the batter to thicken and in many recipes it’s essential in order for the hallmark bump or hump of the madeleine to form. The idea is that the chilled batter expands quickly in a hot oven, causing the hump.

    Resting is critical with many recipes (even with my crepes I call for at least a half an hour of chilling to help the gluten relax). With some of the madeleine recipes I developed and tested, resting was critical or the madeleines ended up flat (or they spread with crackled edges out of the pan). But with this version, the madeleines still end up with a perfect, buttery-soft interior and that trademark bump, with or without resting.

    Two madeleines, both with rounded tops and finely crumbed centers

    Madeleine made with batter that has not been ribboned or rested (left) and Madeleine made with ribboned and rested batter (right)

    Your batter will thicken while the madeleines rest. If you have a single small pan like I do and need to wait for one batch to bake before using up the rest of the batter, you’ll notice it is much more stiff when you go to bake round two. This is fine and there’s no significant difference in the madeleines made with the thinner or thicker batter. That being said, if you want to make the batter a day or two in advance, you can store it tightly covered in the refrigerator until you are ready to bake. 

    Toppings

    Many madeleine-makers top theirs off with a dusting of powdered sugar just before serving. This adds a nice extra sweetness to the cakes, but while I added some sugar for aesthetics in the photo below my recipe is perfectly sweetened so that no additional sugar is necessary.

    A chocolate coating (made of melting chocolate bars, melting wafers, or chocolate chips and then dipping the cakes) is another popular choice, but again it’s not necessary here. Never thought I’d say chocolate isn’t a necessity but somehow here we are.

    Madeleines dusted with powdered sugar on white plate

    More Recipes You Might Like:

    • Eclairs
    • Fruit Tart
    • Vanilla Cake
    • Boston Cream Cupcakes

    Storing

    Madeleines are truly best served fresh, shortly after they are made (even better if they’re still warm!). However, these will keep for up to three days in an airtight container at room temperature. They may also be frozen for at least a month if allowed to cool completely and then frozen in an airtight container. Again though, they’re better fresh! 

    Enjoy! I really can’t wait to hear how you like these, so please leave me a comment or tag me on Instagram when you try them!

    Madeleines arranged on marble board

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

    Learn how to make Madeleines like a pro! This foolproof recipe requires no fancy technique and no resting period, but makes flawless cookies (/butter cakes!) every time! Includes a how-to video!
    4.95 from 118 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: French
    Prep Time: 15 minutes
    Cook Time: 9 minutes
    Total Time: 24 minutes
    Servings: 20 Madeleines
    Calories: 119kcal
    Author: Sam Merritt

    Ingredients

    For Coating the Pan:

    • 1 Tablespoon unsalted butter
    • 1 ½ teaspoons all-purpose flour

    For Madeleines:

    • 10 Tablespoons unsalted butter cut into pieces (141g)
    • 2 large eggs room temperature
    • ½ cup granulated sugar (100g)
    • 3 Tablespoons light brown sugar firmly packed
    • 2 teaspoons vanilla extract
    • ⅛ teaspoon salt
    • 1 ¼ cup all-purpose flour (155g)
    • 2 teaspoons lemon or orange zest optional

    Recommended Equipment

    • Madeleine pan
    • Sifter
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375F (190C) and whisk together 1 Tablespoon melted butter and 1 ½ teaspoons flour. Use a pastry brush to lightly but thoroughly grease every cavity of your madeleine pan. Set aside.
    • In a small heatproof bowl, melt remaining 10 Tablespoons of butter. Set aside to cool.
    • In a large bowl, combine eggs, sugars, vanilla extract, and salt. Whisk vigorously until thoroughly combined (about 30 seconds).
    • Sift flour into the egg mixture, about ⅓ of the flour at a time, gently stirring into egg mixture after each addition.
    • Drizzle cooled melted butter around the edge of the batter and add zest, if using. Gently fold into batter using a spatula until ingredients are thoroughly combined (but do not over-mix).
    • Drop batter by heaping Tablespoon into prepared pan.
    • Transfer to center rack of 375F (190C) preheated oven and bake for 9 minutes or madeleines are light golden brown and spring back when lightly touched. Remove to a cooling rack to cool immediately.
    • If your madeleine pan did not hold all of the batter, allow the pan to cool before re-brushing with butter/flour mixture and refilling with batter and baking your next batch.
    • If desired, sprinkle madeleines with additional powdered sugar or dip in melted chocolate before serving.

    Notes

    Storing

    Madeleines are best served fresh, but will keep in an airtight container at room temperature for 3 days.

    Nutrition

    Serving: 1madeleine | Calories: 119kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 23mg | Potassium: 21mg | Fiber: 1g | Sugar: 7g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
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    Reader Interactions

    Comments

    1. Bethany

      June 30, 2022 at 9:32 am

      5 stars
      Made these last night and the came out great! I forgot the brown sugar as I wasn’t paying enough attention, but they were still plenty sweet. Going to try them again soon. This time I’ll remember to add all the ingredients, lol. Thanks for sharing the recipe and I’m going to try some of your others soon.

      Reply
      • Emily @ Sugar Spun Run

        June 30, 2022 at 9:53 am

        We’re so happy they still turned out for you, Bethany! Enjoy ❤

        Reply
    2. Lynna Hollis

      June 20, 2022 at 1:12 pm

      5 stars
      Very nice cookie/cake! Great with berries and whipped cream like a shortcake. I did not have a shell pan. The batter was perfect for two mini muffin pans. 9” is too short cooking time for the bigger mass. I kept them in for 11 and 12” with good results. They needed 12” to brown.
      I took phots but can’t see where to post.

      Reply
      • Sam

        June 21, 2022 at 2:20 pm

        I’m so glad you enjoyed them so much, Lynna! Unfortunately I don’t have a way to add pictures on the website, but if you have an Instagram you can tag me @SugarSpun_Sam or if you have a facebook you can join my group. I lovvveee seeing pictures! 🙂

        Reply
    3. Becky

      June 18, 2022 at 10:16 am

      5 stars
      Wowwwww! When I added the melted butter in, I was worried that it looked too greasy (and then I got anxious about overmixing the batter while trying to incorporate all that butter in) but still continued onwards and trusted the process.

      I followed the recipe exactly and ended up with perfect madeleines (WITH HUMPS!!) Super easy to make, tasted amazing. I didn’t even need to bust out the stand mixer for this. Thank you so much!

      Reply
      • Sam

        June 19, 2022 at 3:25 pm

        I’m so glad you enjoyed them so much, Becky! 🙂

        Reply
    4. Andrew L Shores

      June 05, 2022 at 1:17 am

      5 stars
      Made these following it to the letter. They were perfect and the lemon zest really makes them pop. I’m also not normally that keen on lemon zest but they really did add that little extra. Thank you so much for this recipe. They are so easy I will be making lots of them and often!

      Reply
      • Emily @ Sugar Spun Run

        June 06, 2022 at 10:58 am

        We’re so happy you are such a fan of our recipe, Andrew! Thanks so much for coming back to leave a review 😊

        Reply
    5. Mary

      May 24, 2022 at 3:02 am

      5 stars
      I love this recipe! Thank you!

      Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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