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!
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.
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 brรปlรฉe 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 โ๏ธ โ๏ธ
If you’re curious, here’s a brief history on the origins of 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.
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.
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.
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.
More Recipes You Might Like:
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 (the Best, Easiest Recipe, with Video!)
Ingredients
For Coating the Pan:
- 1 Tablespoon unsalted butter
- 1 ยฝ teaspoons all-purpose flour
For Madeleines:
- 10 Tablespoons (141 g) unsalted butter cut into pieces
- 2 large eggs room temperature
- ยฝ cup (100 g) granulated sugar
- 3 Tablespoons light brown sugar firmly packed
- 2 teaspoons vanilla extract
- โ teaspoon salt
- 1 ยผ cup (155 g) all-purpose flour
- 2 teaspoons lemon or orange zest optional
Recommended Equipment
Instructions
- Preheat oven to 375F (190C) and whisk together 1 Tablespoon melted butter and 1 ยฝ teaspoons flour. Use a pastry brush to lightly but thoroughly grease every cavity of your madeleine pan. Set aside.1 Tablespoon unsalted butter, 1 ยฝ teaspoons all-purpose flour
- In a small heatproof bowl, melt remaining 10 Tablespoons of butter. Set aside to cool.10 Tablespoons (141 g) unsalted butter
- In a large bowl, combine eggs, sugars, vanilla extract, and salt. Whisk vigorously until thoroughly combined (about 30 seconds).2 large eggs, ยฝ cup (100 g) granulated sugar, 3 Tablespoons light brown sugar, 2 teaspoons vanilla extract, โ teaspoon salt
- Sift flour into the egg mixture, about โ of the flour at a time, gently stirring into egg mixture after each addition.1 ยผ cup (155 g) all-purpose flour
- 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).2 teaspoons lemon or orange zest
- 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
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.
Lainey Howard
This really is a foolproof recipe! Very tasty! Great job!
Emily @ Sugar Spun Run
We’re so happy they turned out for you, Lainey! Enjoy ๐
Ashley
Hi there, thanks for the recipe! Did you forget to write baking powder in the receipt? I made mine and they were flat, oily and no signature hump at all and this is not my first time making madeleines. I compared your recipe with others’, I don’t see baking powder in yours. If you left it out by accident, please edit it.
Sam
Hi Ashley! Nope, baking powder is intentionally omitted as it’s not a classic ingredient, I actually discuss this in some detail within the post. It sounds like unfortunately an ingredient may have been mis-measured, if you haven’t already I’d recommend taking a peek at the video an giving it another go ๐
Ruth Friebel
Thank you awsomeeeeeeeeeeeeeeeeeee ty ty all loved them!!!
Nana
Best recipe out there. Tried 5 others before finding this one which were all major flops. This recipe turned out perfect with the little hump and lightly browned edges and tasted fabulous!
Thank you so much for posting and ending my Madeleine recipe journey.
Sam
I am so, so happy to hear this one was such a hit for you! Thank you so much for trying my recipe, and for letting me know how it turned out, I appreciate it! ๐
Caro Evareina Greene
Amazing! Turned out great! It was my mother’s birthday and she really loved this one!
Marcia C
I followed the recipe with great results. Crispy outside tender hearts. Lovely little bites and very tasty..
Sam
I’m so happy to hear they were such a hit, Marcia! Thank you so much for trying my recipe and for commenting! ๐
Lillian Lee
My son is participating in a world language food event. Since he takes French; we are making this recipe to share! Thank you!
Heather Prue
Hello! Looking forward to making these yummy cookies.. I am in Denver, any high altitude directions needed?
Sam
Hi Heather! Unfortunately I am not experienced with high altitude baking so I don’t have any recommendations. Maybe someone else who has tried it will be able to chime in. ๐
Cat
This was the first time I baked madeleines. They were crispy outside and soft and moist inside. They also had nice humps, too. Thank you for sharing your awesome recipe!
Only thing is that they don’t have uniformed size. It seems that the batter didn’t spread enough to fill the mold. I’m not sure what I did wrong. Any ideas?
Sam
Hi Cat! I’m glad you enjoyed them! I would recommend just adding a bit more batter into your molds. ๐
m
Recipe is easy to follow, too cakey and thick for a madeline. Was hoping for that classic light and fluffiness!
David
It is simple, but it does not have the texture of traditional madeleines.
Ted
Where exactly is the video, I don’t see it or a link.
Sam
Hi Ted! Do you have a pop-up blocker enabled by chance? It should be right above the ingredients. If you can’t get it to show up, you can view it on my youtube channel. ๐
Rene'
These were just as described (the Video is super helpful especially with regard to folding in the butter). This recipes is perfect if you are looking to make the Best Easy Madeline.
Sam
I’m so glad to hear you enjoyed, Reneโ! Thank you so much for letting me know how they turned out for you, and I’m so glad the video was helpful, too! ๐
karthik
I tried it in normal pan like cookies and it turned out really good. Added some chocolate chips too. Yummy!! Thanks for the recipe.:)
Emily @ Sugar Spun Run
We’re happy they turned out for you, Karthik! Enjoy ๐
Kelli Hawkinson
Not sure why my batter came out thick. I measured and sifted my flour and measured my butter. I even used extra large eggs. What am I doing wrong?
The batter didnโt spread much in the oven and they are airy. Iโm confused.
Sam
Hi Kelli! The batter being thick shouldn’t really be an issue. They are supposed to be a bit airy. If you haven’t checked out the video that may help too. ๐
G Bear
Recipe made 22 madeleines. Buttered both trays and dusted 1 with flour. Both trays turned out Delicious but the floured one might yield cookies a touch crispier. I may be able to cut 2-3 teaspoons of white sugar out without my 7 year old noticing. He loves these after attending a French school and doesnโt like chocolate (!) so Iโm always looking to make non-chocolate cookies. Will make again using your recipe which is especially time-saving compared to the other ones out there. Merci!
Emily @ Sugar Spun Run
We’re so happy you and your son loved them! Thanks so much for your review โค๏ธ
Arthur
Made these for the first time and they were a big hit with my wife. My next experiment will be … when they are cooled, dipping one end in dark chocolate.
Emily @ Sugar Spun Run
Thanks for letting us know how you enjoyed this recipe, Arthur! We hope you like the chocolate dipped version just as much ๐
Pamela J Dale
Easy to make but a bit too sweet for my taste. I think a lemon kurd would help cut the sweet a bit. I had two Madeline trays. One turned out perfect with the peak on the cookies. The other tray… not so much. It could be an issue with my oven. Hi