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Madeleine is a small butter cake in beautiful shell shape. It's made of butter, eggs and flour. This easy madeleine recipe makes the best little dessert that you just can't stop eating.
I love Madeleines but I have never attempted to bake them at home. I would buy them at Costco, Starbucks, bakery or patisserie.
I can never get enough of them. Finally, I decided to buy a Madeleine pan and make them at home and I had great success. This fail proof recipe is novice baker friendly.
Madeleines Recipe
I did a thorough research for the best madeleine recipe online and finally turned to my favorite blogs for inspirations.
I checked out David Lebovitz and 101 Cookbooks and improvised their recipes to create my very own French madeleine recipe.
Is Madeleine A Cake Or A Cookie
Madeleines are actually small butter cake with the beautiful shell shape. It’s not really a cookie as a cake batter is used in the recipe. It’s sometimes referred as a cookie because of its beautiful cookie shape and the petite size.
My creation is almost perfect, each Madeleine is firm with crunchy edges, with the cutest signature hump in the middle of the cake! And yes, they are oh-so-good with a cup of hot coffee or tea!
Method/Directions: Preheat oven to 400°F. Grease the madeleine pan with butter. Make the batter by beat the eggs and sugar.
Add lemon juice and lemon zest and blend well. Fold in the flour and melted butter, stir and blend to form a smooth batter. Transfer the batter into the madeleine pan and bake for 12 minutes.
For the full recipe, click here to get the recipe.
Frequently Asked Questions
This recipe is only 367 calories per serving.
What To Serve With Madeleine
For a delightful afternoon tea party, I recommend the following recipes:
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Other Cake Recipes You Might Like
Madeleine Recipe
Ingredients
- 2 jumbo eggs , plus 1 egg yolk
- 5 oz (140g) sugar
- 5 oz (140g) all-purpose flour, sieved
- 5 oz (140g) unsalted butter, melted
- lemon zest , from half a lemon
- 1/2 teaspoon lemon juice
- 1/4 teaspoon baking powder, add into the sieved flour
Instructions
- Preheat the oven to 400°F (207°C). Grease the madeleine pan with butter.
- Using an electric hand mixer, beat the eggs and sugar until thick and foamy. Add the lemon juice and lemon zest to the egg mixture and blend well. Fold in the flour, using a spatula to mix thoroughly. Then, fold in the melted butter and stir until the butter is well incorporated into the batter.
- Transfer the batter into the madeleine pan, filling each cavity about 90%. Do not spread it. Bake for 12 minutes or until they turn light brown.
- Remove the madeleine pan from the oven and let it cool on a cooling rack.
- You may need to tap the madeleine pan to release the madeleines. Sprinkle with a little powdered sugar before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Bee,
How many pcs of Madeleine does this recipe calls for?
Thanks.
The recipe is at the very bottom please scroll all the way down.
hi there…I was just wondering if I’m reading the recipe right….does this recipe make 6 pieces of madeleines? So I need to double to fit shells in 1 pan as it always comes in 12 pcs per pan. Just need clarification as it says 6 servings in the nutrition label. Thank you.
Serves 6 people I can’t remember how many it made, maybe 24? I don’t know.
Batch only made 18…maybe next time I’ll use a smaller scoop. Madeleines were great after baking, but the next day it seems dense not as airy as when it was freshly baked…not sure if it’s because of the extra yolk as other recipes ask for all whole eggs whether they’re 2 or 3 eggs. It’s delicious though. Also I baked it for only 9 mins @375, if more than that it would have probably burned…it got the signature bump though…happy about that…overall, I give this recipe a 3.5 stars. Thanks for sharing your recipe, I love learning from different bakers/cooks.
This is my first try at making these. My oven was too hot at 400 so lowered to 375 and Baked for 10 minutes. I ran out of butter because I double the recipe so I added equivalent ounces of Greek yogurt.
The Madeline is light and airy with a creamy texture. Double recipe for made 40 cookies.
Hi! What brand is your Madeleine pan? Is non-stick better than aluminium pan?
I just got my Madeleine pan andI would love to try your recipe. I am having a hard time finding Jumbo eggs. Can I use Extra Large eggs instead? Will I need to add an extra one to make up the difference?
Thank you!
Can you please tell me if we can use Extra Large Eggs instead of the Jumbo. I am having a hard time finding them. Will I need to add an Extra egg to make up the difference. I am so looking forward in making these in my new pan. The recipe sounds great.
Yes you can.
Hi!
I just received my Madeleine pan! So excited to try your recipe! I am having a hard time finding Jumbo eggs. Can you use Extra large ones instead? Do I need to add another egg to equal your Jumbos?
Thank you,
Yes, you can.
Having a hard time finding Jumbo eggs. Can I use Extra Large Eggs instead? Do I need to add an extra egg instead? Just got my Madeleine pan, and would love to try this recipe!!!
Thank you!
Bought my pans…can’t wait to try. Do you know if they can be frozen? Would love to prepare ahead.
Yes, you can keep in the fridge but I won’t freeze them. You can warm up in a toaster for morning coffee. :)
How pronounce Madeleines?