Classic French Madeleines

These classic French madeleines just hit the spot. Rich and buttery, these adorable little shell-shape cookie cakes have a characteristic little bump on top. They are perfect to accompany a cup of tea, and kids love them with hot chocolate!

As far as I remember, madeleines have always been a little guilty pleasure of mine. Still to this day, I have vivid memories of the madeleines my French grandmother would serve on Sundays afternoons, and later in life we used them as a wedding gift for each of our guests. You get the point: my idea of a madeleine is way more than a small sponge cake. They’re engrained in my DNA and bring up childhood memories. Proust would relate!

As an adult, I long searched for the perfect madeleine recipe. Even in France, there are so many different recipes to choose from, and it’s almost impossible to decide which one is best. The reason? Everyone has their own expectations, based on personal tastes and memories around the little treats. After many attempts around the recipe, I achieved a perfect madeleine recipe according to my very own standards. They are golden and lightly crispy on the outside, with a buttery center, and an adorable little bump on top.

What goes into madeleines (+ a secret ingredient)

Simple ingredients only. All-purpose flour (sifted), butter, eggs, sugar, milk, baking powder, vanilla extract, and salt are all you need to bake madeleines.

I also added some almond meal, which enables the madeleines to remain fresh and moist, even a day or two after baking.

How to make these madeleines?

Here are the main steps of the recipe (check the recipe card below for the full recipe instructions):

• Start with making the brown butter (it’s way easier than you think). Allow to cool slightly before using.
• Mix the dry ingredients together in one bowl, then the wet ingredients in a separate mixing bowl (sugar and salt count as wet ingredients here). Add the dry ingredients to the wet ingredients, and whisk until combined.
• Allow the batter to chill in the refrigerator for minimum 2 hours or longer.
• Scoop the batter into the center of the molds, and bake for 10 minutes, or until slightly golden with a little “hump” on top.

How to get the perfect little bump on top?

The little “hump” that is so characteristic of madeleines is created by a high contrast in temperature between the cooled batter (in the refrigerator) and the high temperature of the oven. The longer you chill the dough in the refrigerator, the better. So feel free to prepare madeleine batter up to a day in advance and chill in the refrigerator overnight before using.

I used to decrease the preheated oven temperature as soon as I placed the madeleines in the oven, but with this recipe I don’t find it necessary. Just make sure you keep an eye on the oven during the entire baking time, keeping in mind that every oven is slightly different from the others.

FAQ & Pro tips for success

• Chill the batter. It is mandatory to give enough time to the batter to set before baking. Ideally I recommend to make the batter the day before and let cool in the refrigerator. This will help achieve the perfect little bump on top of your madeleines, thanks to the high contrast of temperature between the cold batter/hot oven.
• Don’t skip the brown butter process. It could be tempting to replace the brown butter with melted butter. While the use of melted butter would work, it would not give the madeleines this subtle nutty flavors brought by the brown butter. So make yourself a favor and go the extra mile by making brown butter – you’ll thank me later.
• Use the right madeleine pan. While most bakers would recommend a metallic non-stick madeleine pan, I personally prefer using a silicone madeleines mat (I use the DeBuyer Madeleine Silicone Mold) for a perfect, quick and even heat conduction.
• Fill the madeleine molds up to ¾ full. If filled up to the very top, the batter will spread out over the mold while baking.

Flavor options

You can flavor these madeleines with just a little bit of vanilla, but there are plenty of other options. Here are some of my favorite variations:

• For a lemon version, add the zest of one lemon, and substitute the vanilla extract with 1 teaspoon fresh lemon juice.
• Add a pinch of cinnamon together with the vanilla or instead of.
• Use pumpkin spice mix, together with the vanilla or instead of.
• Dip the madeleines halfway in melted chocolate and let cool until set. Delicious!

How to 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. I also like to place them on a cake stand with a dome.

More small treats you may like:

• Pumpkin Spice Madeleines
• Chocolate-Dipped Madeleines
• Chocolate Chip Muffins
• Banana Muffins
• Blackberry Swirl Muffins

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