Classic French Madeleines Recipe - Baker by Nature (2024)

by Ashley Manila 138 Comments

Today I’m teaching you exactly how to make Classic French Madeleines! They taste just like the ones you’d find in a Parisian boulangerie! These soft sea shell shaped cookie cakes care so good with a cup of tea!

Classic French Madeleines Recipe - Baker by Nature (1)

Madeleine Recipe

I’ve been trying to stay focused… but there’s a constant whisper in my ear: 2 weeks till Paris! Of course, the day count changes as the days fall off the calendar, but the message is always the same. Vacation is coming and it’s coming soon. So I decided to channel my unavoidable excitement into something sweet for you: a week’s worth of French inspired recipes! Beginning with a lovely batch of Authentic French Madeleines.

And just a little disclaimer: I classify this recipe as “classic” because I have several French friends who kindly helped me develop this recipe. But if you are French and this is not classic to you, I’d love to hear how you make your mads in the comments below ♥

But for now, let’s move on with the recipe! Because classic or not, these delicate little shell shaped sponge cakes are sweet, buttery, and so DELICIOUS!

Classic French Madeleines Recipe - Baker by Nature (2)

Tips and Tricks for Recipe Success

Madeleine Cookies

  • First things first! To make this recipe, you will need a Madeleine mold. If you don’t already own one, here’s a link to the best madeleine pan.
  • Now that we’ve got that out of the way, let’s discuss brown butter! Because it’s the very first step in this recipe and it’s an important one. To brown butter you’ll need a saute pan, butter, and a little patience. You’ll melt the butter as normal, then continue cooking it over medium heat – stirring occasionally – until it reaches a golden brown color. Watch your butter closely as it browns, because it can burn easily! Once it’s nice and golden brown, remove it from the heat and pour it into a heatproof bowl – being sure to scrape all of the golden bits off the bottom of the pan. And that’s it! Easy, right? You’ll want to do this step first because the butter needs to cool a bit before being added to the batter.
  • Because cold ingredients don’t bond, your eggs must be at room temperature before using them in this recipe.
  • One of the most important steps in this recipe is beating the eggs and sugar together. You’re going to want to gradually add the sugar into the eggs, and beat the mixture for a long time; about 3 to 4 minutes. I find 3 and 1/2 minutes is my “magic number”, but visually you’ll want the mixture to be pale and very thick.
  • And the hardest part of this recipe?! The waiting! The batter must be refrigerated for at least 4 hours. The good news? You can keep it in the fridge for up to 2 days!
  • When it’s time to bake the madeleines, you’ll want to grease your mold generously with softened butter and a dusting of flour. Otherwise they’ll stick!
  • Finally, be sure to keep an eye on them as they bake. They’re ready when their “bellies” have risen and they’re golden brown.

Classic French Madeleines Recipe - Baker by Nature (3)

What is a madeleine?

Madeleine cookies? Madeleine cake? What the heck are they, right? I’m going to clear it up for you right now 😉

Although many think that madeleines are French shell shaped cookies, they are actually CAKE. The batter is typically baked in a shell-shaped mold and the finished product is often decorated with confectioners’ sugar or some type of glaze.

One more thing! Madeleines are truly best served warm, and definitely best served within an hour of baking them. They lose moisture quite quickly, so they’re not a cake I suggest making ahead of time. But as I mentioned above, you can make the batter ahead of time, then bake off fresh batches as needed. I love baking them for brunch because they’re so good with a cup of coffee or tea.

Classic French Madeleines Recipe - Baker by Nature (4)

Now that I feel I’ve “mastered” Classic French Madeleines, I’m eager to start experimenting with new flavors! So I was hoping you’d help me pick out the next flavor I should post? I’m between mint chocolate or lemon poppy seed?! Both sound so good to me!

Classic French Madeleines Recipe - Baker by Nature (5)

This is the best Madeleine recipe! So perfect, in fact, I think Proust might even be proud…♥ (key word *might!)

More Madeleine Recipes:

  • Double Chocolate Madeleines
  • Rosemary, Orange, and Honey Cornmeal Madeleines

More French Recipes:

  • Croque Madame McMuffins
  • My Favorite French Onion Soup
  • Quiche Lorraine

If you try this French Madeleine Recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.

Classic French Madeleines Recipe - Baker by Nature (6)

Classic French Madeleines Recipe - Baker by Nature (7)

Classic French Madeleines

Ashley Manila

These Classic French Madeleines are light, fluffy, and so good with a cup of tea!

4.95 from 59 votes

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Inactive Time 4 hours hrs

Total Time 4 hours hrs 32 minutes mins

Course Dessert

Cuisine French

Servings 20 madeleines

Ingredients

  • 1 stick (4 ounces) unsalted butter, melted until browned
  • 2 teaspoons vanilla extract
  • 1 and 1/2 teaspoons lemon zest, finely grated
  • 1 cup all-purpose flour
  • 1 and 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup confectioners sugar, sifted, optional

Instructions

  • Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 10 minutes. Remove from heat and pour the browned butter into a small bowl. Stir the vanilla and lemon zest into the butter, then set aside to cool.

  • In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside until needed.

  • In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding the sugar. Once all of the sugar has been added, increase the speed to medium-high and continue whipping the mixture until it's very thick and pale in color, about 3 to 4 minutes. Turn the mixer off and, using a silicon spatula, fold in the flour mixture in three additions, stirring just until combined. Fold in the butter mixture.

  • Cover the bowl and refrigerate for at least 4 hours, and up to 2 days.

  • 30 minutes before you're ready to bake, preheat the oven to 375 degrees (F). Generously brush the molds of your madeleine pan with butter, then lightly dust with flour.

  • Using a medium cookie scoop, spoon level scoops of the batter into the center of each mold. You don't need to spread the batter.

  • Bake for 12 minutes, or until the "bellies" have risen and they're golden brown.

  • Cool madeleines in the pan placed on a cooling rack for a minute or two, then gently loosen them from the molds. If they stick, carefully run a small knife around the edge of the cakes until they release.

  • Dust with confectioners' sugar and serve warm, with coffee or tea.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature

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Classic French Madeleines Recipe - Baker by Nature (2024)

FAQs

How do you keep madeleines moist? ›

Once the madeleines come out of the oven, let sit for a minute or so before popping out of the moulds. If they cool in the moulds, they will continue to bake from the heat of the pan and become dry.

What is special about madeleines? ›

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Madeleine-style cookies are popular in a number of culinary traditions. A génoise sponge cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake.

Why do madeleines taste so good? ›

Madeleines are so good

However, because they use flour and sugar instead of just sugar like many other desserts do, they satisfy your sweet tooth without being too overpowering or sickly sweet.

Why do you chill madeleine batter? ›

Chilling the batter helps the ingredients hydrate, yielding tender madeleines with large humps.

How do you keep madeleines crispy? ›

Allow to cool in the tin for a minute or so, then carefully ease the madeleines out of their moulds onto a cooling rack. They are best eaten straight away, slightly warm, but will keep (some hope) in an airtight container for a day or so. Although they will lose their crispy edges if you store them overnight.

Why is my madeleine dry? ›

A few notes on madeleines: You don't want to overbake them, because they will dry out. When you bake them the first time, keep a close eye on them, because if your oven runs hot, they might dry out. Madeleines are meant to have a scalloped front and a hump on the back.

How are you supposed to eat madeleines? ›

The world-renowned pastry chef shared this intriguing photo claimimg THIS is actually the way madeleines are supposed to be served — upside down . . . or right side up? Dominique said they're supposed to be "hump side up. The shell side is the base and the little puff is the 'pearl.

What does the name madeleine mean in French? ›

Origin:French. Meaning:Woman of Magdala; One that evokes a memory. From the buttery French biscuit to the little girl who walked in two straight lines, everything about this French girl's name is sweet.

Are madeleines healthy? ›

Approved by Dr. Thomas Dwan - Madeleines are bad for you. They have some ingredients that by themselves may be good, but when mixed with sugar, fat, and cholesterol, they lose just about all nutritional value.

Why do my madeleines taste eggy? ›

To ensure that your meringue is sweet and not eggy, make sure to use fresh egg whites, beat them to soft peaks, add sugar gradually and make sure it's fully dissolved, and use appropriate amounts of vinegar or cream of tartar. You probably forgot to put the sugar and a tiny pinch of salt in when you were beating it.

Can madeleines go bad? ›

Telling if Madeleines have gone bad can be bit tricky. Generally, look for a change in color or a moldy appearance, which indicates that they are no longer good to eat. Another clear give away is their aroma. If they give off an unusual or off-putting smell, it's time to get rid of them.

Why does my madeleine not have a bump? ›

If the madeleines didn't get bumps, it is likely that the batter wasn't cold enough. It is the heat shock of baking a cold batter on a very hot pan that creates the bumps. To ensure the batter is cold enough, make sure to rest it in the fridge for at least 2 hours.

What happens if I don't chill madeleine batter? ›

Why all the chilling? Temperature difference. The oven the madeleines are baked in is hot and by chilling the batter the underside of the batter stays a little cooler meaning it takes a little longer to bake. The top of the madeleines however starts to bake a little quicker.

Is silicone or metal better for madeleines? ›

Silicone pans are often dishwasher safe, won't stain or rust, and produce nice baked goods but needs to be set on a baking sheet. The main difference is that silicone is a poor heat conductor and won't brown the surface of your baked goods. With a delicate cookie like the madeleine, this is a good thing!

Why do my madeleines have holes? ›

Madeleines form small holes on the surface where the air that you created when beating the eggs and sugar together, escapes from the little cakes.

Should you refrigerate madeleines? ›

Storing: The batter can be covered with a piece of plastic film pressed against the surface and kept in the refrigerator for up to 2 days, but the madeleines should be eaten soon after they are made. You can keep them overnight in a sealed container, but they really are better on day 1.

How should I store madeleines? ›

Once completely cooled, place the madeleine in an airtight container and store at room temperature for up to 4-5 days. Because of the use of almond meal, they should remain fresh and moist in the center, but be aware that they will most likely loose their crispy edges.

How do you keep baked cakes moist? ›

When left out at room temperature without any covering, a baked cake—even a frosted cake—dries out quickly. A better way to store cake is to cover it in plastic wrap followed by aluminum foil. This seals in moisture and prevents air from drying out the cake. Store cupcakes in an airtight container.

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