Classic French Madeleines
These Classic French Madeleines are light, buttery shell-shaped cakes with a delicate hump and a hint of vanilla and lemon. Perfect for teatime or a refined dessert, they’re irresistible when fresh out of the oven.
Ingredients
Madeleine Batter
- 0.75 cup unsalted butter plus extra for greasing, 170g
- 1.25 cups all-purpose flour plus extra for dusting, 150g
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 3 large eggs room temperature
- 0.667 cup granulated sugar 135g
- 1 teaspoon vanilla extract
- 1 tablespoon honey optional, for moisture and color
- 1 zest lemon optional, for flavor
Instructions
- Melt the butter in a small saucepan over medium heat, swirling occasionally until the milk solids turn golden and it smells nutty. Pour into a heatproof bowl and let cool slightly.
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, beat eggs and granulated sugar with an electric mixer on high for 5–7 minutes until pale, thick, and ribbony. Mix in vanilla, honey, and lemon zest if using.
- Sift half the dry ingredients over the egg mixture and fold gently. Sift the remaining dry ingredients and fold again. Fold in the cooled browned butter until incorporated. Cover and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C). Grease and flour a madeleine pan. Spoon or pipe batter into molds, filling 3/4 full. Bake 9–11 minutes until edges are golden and centers spring back.
- Immediately turn the madeleines out onto a wire rack to cool.
Notes
Chilling the batter is crucial for achieving the signature hump. Properly butter and flour the pan for easy release. Madeleines are best eaten fresh; store in an airtight container for up to 2 days.
