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.
Other Cakes Great with Coffee:
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.
How Many Calories Per Serving?
This recipe is only 368 calories per serving.
Pairs well with:
Madeleine Recipe
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.
Ingredients
- 2 jumbo eggs plus 1 egg yolk
- 5 oz. sugar
- 5 oz. all-purpose flour, sieved
- 5 oz. unsalted butter, melted
- lemon zest from half a lemon
- 1/2 teaspoon lemon juice
- 1/4 teaspoon baking powder, add into the sieved flour
Directions
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1Preheat oven to 400°F. Grease the madeleine pan with butter.
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2Using an electronic hand beater, beat the eggs and sugar until thick and foamy. Add lemon juice, lemon zest into the egg mixture and blend well. Fold in the flour and use a spatula to mix well. Fold in the melted butter, stir and blend until the butter is well incorporated with the batter.
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3Transfer the batter into the madeleine pan and fill about 90% of each "hole". Don't spread it. Bake for 12 minutes or until they turn light brown.
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4Remove the madeleine pan from the oven and let cool on a cooling rack.
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5You might need to tap the madeleine pan to release the madeleines. Sprinkle with a little bit of powdered sugar before serving.
Recipe Notes
To make the madeleine extra humpy, chill the batter in the fridge for a couple of hours before baking.
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Richelle
I cannot find the recipe on the page. What is going on?
Rasa Malaysia
The recipe is at the very bottom please scroll all the way down.
Mari
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.
Rasa Malaysia
Serves 6 people I can’t remember how many it made, maybe 24? I don’t know.
Mari
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.
Buzymom
Hi! What brand is your Madeleine pan? Is non-stick better than aluminium pan?