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.
Marilo
Can I use a muffins Pan? I don’t have a Madeleines one.
Sam
It can be done in a mini muffin tin, but the baking time will vary and I’m not sure what it would be. It is possible it could work in a regular muffin tin as well, but I just don’t know for sure.
Pat Shear
My first time making these and they were wonderful! I did buy the pan you suggested and added the optional lemon zest. They came out of the pan perfectly. They tasted as good as the ones my son brought home from a certain coffee shop. Thank you for this easy and yummy recipe.
Sam
I’m so happy to hear this, Pat! Thank you so much for trying my recipe! ๐
Daniel
I made these for a dessert assortment tray for my wife’s birthday party. I did mini cheesecake bites, chocolate Rocher, chocolate cups filled with Bailys Irish cream mousse, and these Madeleines. They were perfect. A huge hit. They rounded out the tray perfectly. I actually made a Chambord dipping sauce cut with bourbon for dipping them in and holy %&^% it was amazing.
Tricia
Thank you for sharing this simple and fuss-free recipe! I had a go at this and it’s my first time baking Madeleine.
It turned out well but it’s a little dense in the middle. Is it supposed to be light and airy or dense like cookies?
Sam
Hi Tricia! They should be light and airy, not like a cookie. They may have needed just a little more time if only the center was dense. ๐
Tricia
Hi Sam! Do you mean to bake it a little longer than 9 minutes? Thank you!
Sam
Yes, they may have needed a few minutes longer in the oven. It sounds like they may have been slightly underbaked if they were still dense. ๐
Elizabeth
Hi! can you use gluten free flour as a substitute? Thank you!
Emily @ Sugar Spun Run
A 1:1 gluten free flour should work, but we haven’t tried it ourselves to know for sure. If you do, please let us know how it goes!
Krista Lynn
When I made these, it was my first time ever making Madeleines, and they came out perfectly:) I love this one of Samโs!
Joella
My rating is based on anticipation, but I want to thank you for taking the mystery out of the recipe! I’ve never known “why” certain steps were required or recommended until reading your explanations. You’ve given me confidence to try again, using a new madeleine pan (made in France)I’ve owned for years. One more question: my flour is at least two years old. Looks okay, but should I buy new flour? Best kind?
Sam
Hi Joella! I’m glad you found the article helpful! I would recommend buying some fresh flour. I really use any brand, even generic, regularly without issues. ๐
Jo
So easy and delicious. I made two batches a day apart and both were perfect.
Kailey
This is SUCH a great recipe. I’ve made variations – adding spices, adding orange juice, etc – and they’ve all turned out great – and the recipe has always come through for me. Thank you!
Evan M
I love Madelineโs. This recipe is so good. We have a gluten allergy in our house so I substituted 1:1 gluten free flour in place of the all purpose and they turned out great! Thanks for sharing.
Sam
I’m so glad you enjoyed them so much, Evan! Thank you for the feedback using the gluten free flour. ๐
Lee
Question about heating: I’ve only made one whole batch, using your ingredients and a 12-slot pan. The first was baked at the 375F in your recipe. The taste and texture were fine, but (and I used aluminum-free Rumford baking powder) no “hump.” So I tried another recommendation from another online recipe: preheating the oven to 428F degrees; baking the new batch of batter for three minutes; then reducing the heat to 396F for 6 minutes; then return the oven heat to 428 for last three minutes. The heat-switching creates the hump, the recipe claims (and it did), but the taste and texture of the Madeleines was unchanged.
Mark Anthony A.
Just as it seems with other reviews posted here, I thoroughly enjoyed making these using your recipe! The batter was quite easy and efficient to put together, and I love how they tasted in the end. Thanks so much for sharing this!
https://www.instagram.com/reel/ClgkI2MAmD2/?igshid=NTdlMDg3MTY=
Nora
I made these! and they are amazingly correct flavor and texture. I experimented because no stores by me sell these specific cookie pans and I did not want t wait for it to come in through the mail. I grabbed a Christmas shape cavity cookie sheet. I put the exact same amount of batter in each shape even if the shape looked smaller. They came out awesome . Although there is just something about the shape of the original Madeleine’s shape that I enjoy . These are just as great.
Sam
I’m so glad you ultimately enjoyed them so much, Nora! ๐
Anne
I loved how easy these were to make. First of all I adore madeleines. I have 2 pans and was able to double the recipe. They turned out fantastic! I like recipes that don’t have to do a lot of unnecessary steps. I have a waffle recipe that doesn’t require beating egg whites either, these are definitely a keeper.
Emily @ Sugar Spun Run
We’re so happy you loved them. Thanks so much for commenting, Anne!
Alberto
Really easy and wonderful madelaines recipy. Thank you very much.
I made a slightly difererence cooking process. I set the oven to 240ยฐC for fridt 7 minutes and then slower it to 150ยฐC for other 7 minutes
Erin
I’m a French teacher whose son loooooves madeleines. He wanted a pan for his 6th birthday, and this is the first recipe we tried. We live at 5000′ feet, so sometimes baking can be slightly different. We had to bake these for 14 minutes, but they turned out great! Thank you!
(Side note: they’re pronounced “mad-LEN”, both in the singular and the plural, not “MAH-dah-line”)
Emily @ Sugar Spun Run
We’re so happy they turned out, Erin! Thanks for using our recipe ๐
Carmen Lopez
Realizing that Madelines are scalloped, can I use a different pan (pumpkin faces) to make these?
Sam
Hi Carmen! It’s hard for me to say but I think it could probably work. ๐
Bruce
I can’t find a link to the video. There is a “Jump to Video” button, but it just takes me into the instructions in the recipe. Can you help me, please?
Sam
I’m so sorry this is happening, Bruce! It should appear in the purple box right above the ingredients. If you have a pop up blocker enabled it will prevent the video from showing. If it doesn’t load you can always find the videos on Youtube. Here’s the link for the madelines. ๐