Name: Madeleines
Prep time: 15 min
Cook time: 10 min
Total time: 24 h 25 min
Cuisine: French
Ingredients: 3/4 cup + 1 tbsp all-purpose flour; 1 1/4 tsp baking powder; 3 large eggs, at room temperature; 2/3 cup caster sugar (or granulated sugar); 1 tsp salt; 1 tbsp vegetable oil (or neutral oil); 3 tbsp milk (whole or low-fat); 2 tsp honey (or maple syrup); 2 tsp vanilla extract; 2 tsp lemon zest; 135g (9.5 tbsp) unsalted butter, melted and warm; Canola oil spray (or neutral oil, for greasing); Icing sugar (optional, for dusting)

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These golden, shell-shaped Madeleines are a classic French treat that I find absolutely delightful. With their delicate sponge texture, buttery richness, and a hint of lemon, they offer a charming balance of elegance and comfort in every bite. Baked to perfection and best enjoyed warm, they never fail to impress.

Why You’ll Love This Recipe

I love this recipe for its simple ingredients and the sophisticated result. The madeleines come out tender and moist with lightly crisp edges, and the lemon zest brings just the right brightness. The overnight chilling is worth the wait, giving that signature hump and perfect texture. Whether I’m making them for afternoon tea or a special brunch, they always steal the show.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3/4 cup + 1 tbsp all-purpose flour
1 1/4 tsp baking powder
3 large eggs, at room temperature
2/3 cup caster sugar (or granulated sugar)
1 tsp salt
1 tbsp vegetable oil (or neutral oil)
3 tbsp milk (whole or low-fat)
2 tsp honey (or maple syrup)
2 tsp vanilla extract
2 tsp lemon zest
135g (9.5 tbsp) unsalted butter, melted and warm
Canola oil spray (or neutral oil, for greasing)
Icing sugar (optional, for dusting)

directions

First, I sift the flour and baking powder together into a bowl to ensure a smooth batter.

In a large bowl, I whisk the eggs and sugar vigorously for about 2 minutes until the mixture becomes pale and foamy.

I add the flour mixture in three parts, whisking slowly between each addition until just combined.

Then I stir in the salt, oil, milk, honey, vanilla, and lemon zest, mixing until the batter is smooth.

Next, I gently fold in the melted butter with a spatula. The batter should be thin and form a soft ribbon when dripped back onto the surface.

I cover the batter with plastic wrap, pressing it directly onto the surface, and refrigerate it overnight (or for at least 6 hours).

Before baking, I preheat the oven to 200°C / 390°F (180°C fan) and let it heat for at least 30 minutes to ensure even baking.

I transfer the chilled batter to a piping bag fitted with a 0.7–1.2 cm round tip, or I simply snip the end of the bag.

I spray the madeleine pan with oil and fill each mold nearly to the top.

I bake the madeleines for 10 minutes until they’re light golden and puffed in the center.

Right after baking, I unmold them and, if I like, dust with icing sugar. They’re best served warm and fresh from the oven.

Servings and timing

This recipe makes about 24 madeleines. It takes 15 minutes to prep, 10 minutes to bake, plus 1 day of chilling. The total time comes to about 1 day and 25 minutes.

Variations

I sometimes use orange zest instead of lemon for a different citrus flavor.
For a nutty twist, I add a tablespoon of almond flour to the batter.
A touch of almond or rose water gives a subtle floral note.
I dip half of each baked madeleine in melted chocolate for a decadent finish.
A dusting of cinnamon sugar gives them a warm, spiced flavor.

storage/reheating

I store madeleines in an airtight container at room temperature for up to 2 days. They’re best fresh but can be briefly reheated in a 300°F oven for 2 to 3 minutes to refresh their texture.

I avoid storing them in the fridge, as it can make them dry out.

FAQs

Can I skip the chilling time?

Chilling helps achieve the classic madeleine hump and improves texture. I don’t skip it if I want the best results.

What if I don’t have a madeleine pan?

I can use a mini muffin tin, but the texture and appearance will be a bit different.

Can I freeze madeleines?

Yes, I freeze them in a single layer, then transfer to a bag. I reheat in the oven to bring them back to life.

Why are my madeleines flat?

If the batter wasn’t chilled long enough or the oven wasn’t hot enough, they may not puff properly.

Can I make them gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend.

Can I use brown butter?

Absolutely. Brown butter adds a rich, nutty flavor that takes these to another level.

Why are my madeleines dry?

They may be overbaked. I keep a close eye on them after 8 minutes.

Do I need to grease a nonstick madeleine pan?

Yes, I still lightly grease it to ensure easy release.

Can I make the batter in advance?

Yes, I often prepare the batter a day ahead and bake fresh the next day.

How do I know when they’re done?

They should be golden at the edges and spring back lightly when touched in the center.

Conclusion

These Madeleines are a delightful nod to classic French baking, with a tender crumb and light citrus flavor that I can’t resist. With just a little planning ahead, I get a beautiful, buttery treat that’s as enjoyable to make as it is to eat. Perfect with tea, coffee, or simply on their own, these little cakes never disappoint.

Emma