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 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.
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.
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:
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!)
For Coating the Pan:
- 1 Tablespoon unsalted butter
- 1 ½ teaspoons all-purpose flour
- 10 Tablespoons (141 g) unsalted butter cut into pieces
- 2 large eggs room temperature
- ½ cup (100 g) granulated sugar
- 3 Tablespoons light brown sugar firmly packed
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 1 ¼ cup (155 g) all-purpose flour
- 2 teaspoons lemon or orange zest optional
- 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.1 Tablespoon unsalted butter, 1 ½ 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, ½ cup (100 g) granulated sugar, 3 Tablespoons light brown sugar, 2 teaspoons vanilla extract, ⅛ teaspoon salt
- Sift flour into the egg mixture, about ⅓ of the flour at a time, gently stirring into egg mixture after each addition.1 ¼ 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.
StoringMadeleines are best served fresh, but will keep in an airtight container at room temperature for 3 days.
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.
I just tested this recipe to make for my son’s middle school French class later this week and it was very easy though I should have watched the video first. I forgot to put the brown sugar but they still turned out fine and I received thumbs up from my family! Can’t wait to make a batch for my son’s class!
Emily @ Sugar Spun Run
Wonderful! We hope the class loves them. Thanks for using our recipe ❤️
I just wanted to let you know that my son’s French teacher was impressed and all the kids seem to like the madeleines!
Emily @ Sugar Spun Run
Yay! Thanks for letting us know, Joy ❤️
I forgot the butter! (Facepalm) I didn’t watch the video in advance and just read the instructions. Thought the instruction to drizzle around the edge of the batter somehow was related adding zest and just forgot it. They are perfectly ice vanilla flavored mini cakes. Better luck next time.
Emily @ Sugar Spun Run
Oh no! 🙁
I’m going to be making my first batch of Madeline’s in a week or two for my best friend’s birthday. She has asked for vanilla java flavored mad lions. In your opinion would powdered instant coffee be better or expresso? I’ve never tried to make madelines but your recipe reads very easy. I am a competent Baker I’m just not sure about this particular thing.
Hi Filia! I haven’t experimented with this before, but I think the espresso could work. It’s very potent so a little could go a long way. It would take some experimenting to really know exactly how to make it.
First time making madeleines today and these didn’t disappoint. I definitely should’ve watched the video as the melted butter mixing was making me think I messed up. Everything came together nicely. Finished by dipping in melted dark chocolate orange. Will be making again soon!
Emily @ Sugar Spun Run
We’re so glad they turned out nicely for you, Jeremiah! Let us know if you try any of our other recipes ☺️
Can you use monk sugar for the granulated sugar?
Hi Stacy! Unfortunately I have never tried it so I can’t say for sure how it would work. 🙁
These Madelines are delicious, with perfect texture & delish flavor. I used 1 teaspoon of vanilla extract & 1 teaspoon of almond extract, For the flour, I used King Arthur’s cake flour. The only problem I had was after baking them, there were tiny “air bubbles “ on the scalloped side of the cookie. Any suggestions how to perfect the cookie. Thanks 😊 .
I’m so glad you enjoyed them, Sherry! Did they look like the first picture in the post? They don’t come out completely smooth there are little spots on the shell.
Thank you for your response. My air bubbles seem to be larger than the ones in your picture. Maybe my batter was too warm…. I may try putting the batter in the refrigerator before I bake them next time.
The video is so concise and straight forward. The recipe is also super easy to follow!! Thank you for creating such an accessible and approachable way to make madeleines at home 😀😀😀😀😀😀😀😀
Thank you so much for your kind words and for trusting my recipe, Mary! I appreciate it so much! 🙂
You’re so welcome! I made them again recently and needless to say, everyone loved them!!!!!
I rarely leave reviews on recipes but I had to do for this one.
I made these yesterday and they were amazing! I finally found the recipe I really like. I’ve made madeleines many times in the past. I found many different recipes on youtube and Allrecipes… they were more complicated to make but they didn’t taste as good as this.
I hesitated when I saw the word “easiest” because I thought this might be like just ok madeleines. However they turned out great.
Thank you so much for the recipe. I can’t wait to make many more of these.
Emily @ Sugar Spun Run
We are so happy you found our recipe, Jenny! Thanks so much for the sweet review ❤️
This is hands down one of the BEST cookie recipes. My husband tried these at the grocery store one time and got hooked. When we moved, it was impossible to find them… so of course I went to google and found this gem! They come out beautiful. They make the perfect batch. Every. Time. It has a place in my recipe book for good! Thank you so much for sharing!!!
Never made them before but I asked for the pans for Christmas. These are WONDERFUL. So easy, followed the directions to a T including the 9 minutes (which was perfect)! Will be making these again and again.
I’m so happy to hear you enjoyed the recipe, Rita! Thank you for commenting! 🙂
Just made these for our 2yo grandson who loves the ones @SB’s – these are deeeeelish and our kitchen smells divine. I made them plain, sans zest. Next time, I’ll begin checking them for doneness @7mins – the edges and tops got a little crunchy, but still sooooo good, with that perfect bump on the back. Thanks so much for sharing your EASY recipe with the world!
Thank you for sharing this recipe. I tried it today and they are delicious.
Very easy to make, and all you smell is butter while they’re in the oven (a good thing!). My batter was thinner than yours, and they have a dome instead of a bump, but they’re delicious. I used about a tsp of orange zest, which was just right.
I was excited to make these and even ordered the pan off Amazon. Not sure what happened or maybe what I did wrong but these did not turn out. It seemed like I had too much butter. I’m pretty sure I measured correctly. The cookies were very “oily” in texture. I’ll have to go back and try again another day and review the instructions and measurements more carefully. Not saying your recipe is bad, just not sure what I was expecting.
Dearest Heather, I am uncertain of the climate where you are writing this review. I am certain though, that this recipe works perfectly in my climate. I believe that you should read the recipe completely and test it again. These Madeleines came out perfectly the first time with the addition of 1.5 moments in the oven. Complements to the chef
I would like them to be very lemony. Would it work if I replaced vanilla with lemon juice?
I would recommend swapping out the vanilla extract for lemon extract, you may want to start with just 1 teaspoon and then increase from there as needed. 🙂
I made these today and they are amazing and easy and oh so yummy! We just loved them. Thank you for the recipe. Jeri