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Classic French Madeleines Recipe

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4.4 from 15 reviews

Classic French Madeleines are delicate, shell-shaped sponge cakes with a signature hump and a light, buttery texture. This recipe features a thin, tender batter infused with vanilla and lemon zest and is best prepared by piping into a greased Madeleine pan and baking until golden. Refrigerating the batter overnight helps develop flavor and ensures the perfect rise and texture, making these treats ideal for serving warm with a dusting of powdered sugar.

Ingredients

Dry Ingredients

  • 3/4 cup + 1 tbsp plain flour (all purpose flour)
  • 1 1/4 tsp baking powder (ensure freshness)
  • 1 tsp salt

Wet Ingredients

  • 3 large eggs, at room temperature
  • 2/3 cup caster sugar (superfine sugar) (granulated sugar can be used too)
  • 1 tbsp vegetable oil (or other neutral oil)
  • 3 tbsp full fat milk (low fat acceptable)
  • 2 tsp honey (or maple syrup)
  • 2 tsp vanilla extract
  • 2 tsp lemon zest
  • 135g / 9.5 tbsp unsalted butter, melted and warm (not hot)

Other

  • Canola oil spray (or other neutral oil) for greasing pan
  • Icing sugar / powdered sugar for dusting (optional)

Instructions

  1. Sift flour: Sift the plain flour and baking powder together into a bowl to eliminate lumps and aerate the dry ingredients for a smoother batter.
  2. Whisk eggs and sugar: Vigorously whisk the room temperature eggs and caster sugar for about 2 minutes until the mixture becomes pale and foamy, which helps incorporate air for a light texture. Alternatively, use a handheld mixer on speed 6 for 1 minute.
  3. Mix flour in 3 parts: Gradually add the sifted flour mixture into the egg and sugar mixture in three parts, folding gently after each addition to combine without deflating the batter.
  4. Add remaining wet ingredients except butter: Stir in salt, vegetable oil, milk, honey, vanilla extract, and lemon zest until the batter is smooth and consistent.
  5. Add butter: Gently fold in the warm melted butter using a rubber spatula until incorporated. The batter will be fairly thin but should form a faint ribbon briefly on the surface when lifted.
  6. Cover and refrigerate: Cover the batter with plastic wrap directly on its surface to prevent skin forming and refrigerate for at least 6 hours or overnight to develop flavor and improve texture.
  7. Preheat oven: The next day, preheat the oven to 200°C / 390°F (180°C fan) and allow it to heat for at least 30 minutes to ensure even cooking and proper rise.
  8. Prepare piping bags: Transfer the chilled batter into two piping bags fitted with round tips approximately 0.7–1.2cm wide, or simply snip the end off the bags if no nozzle is available. You may keep the batter refrigerated or freeze for longer storage.
  9. Prepare Madeleine pan: Spray the Madeleine pan generously with canola or neutral oil to prevent sticking. Fill each shell cavity almost to the top, leaving about 1 mm from the rim.
  10. Bake: Place the pan in the preheated oven and bake for about 10 minutes or until the Madeleines are lightly golden and springy to the touch.
  11. Serve warm: Immediately unmold the Madeleines while warm. Arrange on a serving platter and dust with powdered sugar if desired. Serve them fresh out of the oven for the best taste and texture.

Notes

  • Use room temperature eggs for better incorporation; if eggs are cold, warm them by submerging in warm water for 5 minutes.
  • Preheat the oven for at least 30 minutes ensuring it is thoroughly heated to achieve the signature Madeleines’ hump.
  • This recipe was developed and perfected with input from Chef Jean-Baptiste, highlighting its authenticity and careful testing.
  • Madeleines are best enjoyed fresh and warm, but leftovers can be stored in an airtight container for up to 3 days and gently reheated.
  • The batter can be refrigerated for up to 3 days or frozen for up to 2 months, making it convenient for fresh baking any time.

Find it online: https://marthatasty.com/classic-french-madeleines-recipe/