Hearty madeleines Recipe

Although madeleines look incredibly fancy, I was surprised to learn that they are actually quite simple to make at home.

While traditional methods often require complex steps, this version delivers that classic bakery texture with minimal effort. You can whip up a batch of these delicate treats whenever the craving strikes, making them perfect for unexpected guests.

What Makes These Madeleines So Special

The texture offers a delightful contrast between the slightly crisp, golden edges and the soft, sponge-like interior. These little cakes are light enough to enjoy with your morning coffee but rich enough to serve as an elegant dessert.

I appreciate that this recipe does not require separating eggs or resting the batter for hours like traditional methods often demand. You get the same beautiful characteristic “hump” and tender crumb without the fuss or waiting time.

Using a blend of brown and white sugars gives these madeleines a depth of flavor that simple granulated sugar just cannot achieve on its own. The slight caramelization adds a warmth that makes them feel extra cozy and homemade.

If you enjoyed this classic treat, you will want to try my Savory No Bake Cheesecake next for another effortless option. My Quick Peanut Butter Blossoms are also a fantastic choice when you need a crowd-pleasing sweet for your cookie jar.

Everything You Need for Perfect Madeleines

Here are the simple pantry staples required to get started:

• Unsalted Butter: Melted and cooled slightly to provide the rich, signature flavor and tender texture.
• Eggs: Use room temperature eggs to ensure they incorporate smoothly and create volume.
• Granulated Sugar: Provides sweetness and helps create the light structure of the cake.
• Light Brown Sugar: Adds moisture and a hint of molasses flavor for a deeper taste profile.
• Vanilla Extract: Essential for that classic aroma and warm background flavor.
• Salt: Balances the sweetness and enhances the buttery notes.
• All-Purpose Flour: Sifted to keep the batter light and lump-free.
• Citrus Zest: Optional, but lemon or orange zest adds a bright freshness that cuts through the richness.

My Method for Perfect Madeleines

Let’s get baking!

1. Preheat your oven to 375°F (190°C) immediately so it is fully hot when your batter is ready. In a small bowl, whisk together the melted butter and flour for greasing, then brush this mixture meticulously into every scallop of your madeleines pan. This specific greasing step is crucial for ensuring the cakes release perfectly and develop a nice golden exterior.
2. Melt the main portion of butter in a heatproof bowl or small saucepan until completely liquid. Set this aside on the counter to cool down until it is no longer hot to the touch. If the butter is too hot when you add it later, it could scramble the eggs or affect the final rise of the cakes.
3. In a large mixing bowl, combine the eggs, granulated sugar, brown sugar, vanilla extract, and salt. Whisk these ingredients together vigorously by hand for about 30 seconds until the mixture looks well-combined and slightly paler in color. You do not need an electric mixer for this step, just a bit of good old-fashioned arm power.
4. Sift about one-third of the flour into the egg mixture and gently stir it in using a spatula or spoon. Repeat this process with the remaining flour in two more additions, stirring just until the flour disappears each time. Sifting is non-negotiable here because it prevents lumps and keeps the batter airy.
5. Slowly drizzle the cooled melted butter around the edges of the bowl and add your citrus zest if you are using it. Very gently fold the butter into the batter using a spatula, being careful not to overmix, until everything is uniform and glossy. The batter should look smooth and thick, similar to a cake batter.
6. Spoon a heaping tablespoon of batter into the center of each cavity in your prepared pan. Place the pan in the center of the oven and bake for 9 to 11 minutes, or until the edges are golden brown and the tops spring back when lightly touched. Transfer the cakes to a wire rack immediately to cool and stop the cooking process.

My Best Tips for Perfect Madeleines

Make sure your melted butter has cooled down sufficiently before adding it to the batter so it incorporates smoothly without cooking the eggs. This ensures your emulsion stays stable and results in a better final texture.

I highly recommend brushing your pan with a mixture of melted butter and flour rather than using cooking spray to ensure a clean release. This traditional technique also adds a delicious, slightly crisp crust to the shell side of the madeleines.

Do not overmix the batter once you add the flour, or your cakes might turn out tough instead of light and airy. Stop mixing the moment the ingredients are combined to preserve the tender crumb we are aiming for.

How I Like to Serve These Madeleines

These cakes taste best when enjoyed warm right from the oven, perhaps with a light dusting of powdered sugar. They are the ideal companion for a hot cup of coffee or tea on a slow morning.

I sometimes dip the scalloped ends in melted chocolate for an extra indulgent treat that looks beautiful on a serving platter. While they are best fresh, you can store them in an airtight container, though the crisp edges will soften over time.

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Easy Homemade Madeleines

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• Author: Joanna Wearstler
• Total Time: 30 min
• Yield: 20 madeleines 1x
• Diet: Vegetarian

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Description

Buttery, light, and tender French tea cakes with crisp edges and a soft crumb. Ready in under 30 minutes with no chilling required.

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Ingredients

Scale 1x2x3x

• 155g all-purpose flour
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 3 tbsp light brown sugar, packed
• 145g unsalted butter, melted and cooled
• 1/8 tsp salt
• 95g granulated sugar
• 2 tsp lemon or orange zest (optional)
• 1 tbsp melted butter (for greasing pan)
• 1.5 tsp flour (for greasing pan)

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Instructions

1. Preheat your oven to 375°F (190°C). Mix 1 tablespoon of melted butter with 1.5 teaspoons of flour and brush this mixture into the cavities of a madeleine pan.
2. Melt the 145g of butter in a small bowl and set it aside to cool until warm but not hot.
3. In a large bowl, vigorously whisk together the eggs, granulated sugar, brown sugar, vanilla extract, and salt for about 30 seconds.
4. Sift the flour into the egg mixture in three parts, gently stirring after each addition until just combined.
5. Pour the cooled melted butter around the edge of the batter and add the zest if using. Fold gently with a spatula until smooth and uniform.
6. Drop a heaping tablespoon of batter into the center of each mold in the prepared pan.
7. Bake for 9-11 minutes until the edges are golden brown and the centers spring back when touched.
8. Remove from the oven and immediately transfer the cakes to a cooling rack.

Notes

For the best texture, ensure your eggs are at room temperature. If you don’t have a madeleine pan, a mini muffin tin can work, though the shape will differ.

• Prep Time: 20 min
• Cooling: 5 min
• Cook Time: 10 min
• Category: Dessert
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 madeleine
• Calories: 120
• Sugar: 7g
• Sodium: 25mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 35mg

Keywords: madeleines, easy recipe, homemade, baked dessert, french tea cakes