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Madeleine Recipe

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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.

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 | rasamalaysia.com

Perfectly baked Madeleines on a cookie rack

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 cooling on a rack

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.

Perfectly baked French Madeleine broken in half

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!

Best Madeleine Cookie Recipe that turned out a perfect French Madeline

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.

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4.34 from 12 votes
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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.  

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6
Calories 375 kcal

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

Instructions

  1. Preheat oven to 400°F. Grease the madeleine pan with butter.
  2. Using 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.
  3. Transfer 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.
  4. Remove the madeleine pan from the oven and let cool on a cooling rack.
  5. You 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.

Nutrition Facts
Madeleine Recipe
Amount Per Serving (6 g)
Calories 375 Calories from Fat 190
% Daily Value*
Total Fat 21.1g 32%
Saturated Fat 12.9g 65%
Cholesterol 141mg 47%
Sodium 30mg 1%
Total Carbohydrates 42.1g 14%
Dietary Fiber 0.6g 2%
Sugars 23.7g
Protein 5.3g 11%
* Percent Daily Values are based on a 2000 calorie diet.

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72 COMMENTS... read them below or add one

  1. These are so cute! I have never tried making madeleines either. I’m not the greatest baker on the planet, so I often leave the trickier recipes to the pros. You have done beautifully with yours and you should be very proud!

    Reply

  8. Bee! I am so proud of you! You and your awesome baking skills! :D These look delish! And just because you’re so awesome! I’ll try them and tell you how much I enjoyed them! I promise! :) Improvised or not- they look gorgeous!!!

    Reply

  9. woah,i know these cookies!They are delicious,too bad my baking skills are non existent, i couldn’t even bake a premade lasagna w/out burning it a little lol. I’ll just wait til I make it back out to Cali and we all can enjoy these over a cup of tea.
    Cheers and thanks for sharing

    Reply

  10. Beautiful Madeleines! I’m a huge Costco fan too, and I agree, their Madeleines are quite good. Unfortunately, I can only buy them when I’m going to have guests over, because the portions are so big…

    Reply

  11. YUM! my sister and i love the ones from costco, and usually split the box! i still haven’t found a recipe that i like yet, so thanks for sharing!!! they look great!

    Reply

  16. Hi,

    Is it possible this recipi have chinese version? My english standard is not that good, but I love your bakery, I study in Taiwan, really love malaysain foods, please advise.

    Thanks a lot!!.

    Reply

  19. It’s stated in da recipe to melt da butter, but wldnt it b like oil?and i have a problem, as i am experiencing winter now, i tried whisking butter, but once i add the eggs in to whisk, da butter is alrdy starting to harden..is there any way to solve this?

    Reply

    • yes, the butter will be oily once you melt it. pls go ahead.
      mix egg & sugar together (in a blender or electronic egg beater).

      Now combine the above to the baking pwdr + flour mix and continue with the main recipe.

      Reply

  20. wow. these are awesome! :) i was lazy and just used two whole eggs and used lemon extract instead of lemon zest. these turned out AMAZING! the only thing is, has anyone experienced where the madeleines are baking too fast???

    mine get dark really quick and I end up baking them for about 6 minutes at 400 degrees instead of the whole 12. they come out done and awesome, so i’m not complaining, just wondering if anyone had that happen to them…

    Reply

  22. Thanks for the recipe. Which outlet store in Cali can I find the pan? Love the madeleines sold in Costco. However, prefer to bake my own.

    Reply

  23. I absolutely love madeleine I actually grab these when I get my starbucks fix. Really need to stop that, but the madeleine encourages me to go there. Definitely going to give this recipe a try because it seems pretty easy and I found the pan. It was in the most random section in a Japanese market. I was looking for these for weeks!

    Reply

  24. Can someone here help me with oz, what is equipelent to cup.

    5 oz. sugar how many cups?
    5 oz. all purpose flour (sieved) how many cups?
    5 oz. unsalted butter (melted) hw many cups?

    Thanks

    Reply

      • Jo,
        You are confusing volume measurements with weight measurements. Eight ounces is a cup (liquid measure). 1 dry cup measure of flour is about 4 ounces or more (depending on the flour).
        I am assuming that Bee is talking about weight measures, as recipes that use volume would state cups of flour/sugar vs grams/ounces of same. I prefer to use weight in measuring ingredients when baking (more accurate). Yes, baking is a science.

        Reply

  27. my mom made this cute snack long time ago when i was a child. i”m suprized n glad to find this recipe. can’t wait to make it.

    Reply

      • When calculating any recipe ingredient measurement conversions from UK or European/other metric to North American (USA or Canadian) it is important to determine and specify fluid ounces versus avoir du pois (weight) ounces. The equivalents are approximate as with some ingredients weight varies from brand to brand or, in the case of flours and other dry ingredients, with atmospheric humidity. 5 oz of sugar or flour should be weighed on a scale. 5 oz of butter would be slightly more than a half cup. One pound of butter is roughly equal to two cups fluid measure which is why it is easy to cut a full pound block into fractional slabs the accuracy of which can be verified by the water displacement method. Careful interpretation of recipes from other countries, cultures and traditions can require extra time and effort but the results can be rewarding!

        Reply

  29. Tried your recipe and they turned out beautifully. Hubby loved them and says it tastes like the ones he gets back home. (he’s French). They were super easy to make. Thank you for sharing !!!

    Reply

  30. Thank you for sharing this great madeleine recipe, Bee! This is the 3rd madeleine recipe I’ve tried, and it’s definitely my favorite! I don’t know what an authentic French madeleine should taste like, but I’ve been addicted to the kind they sell at Costco, Target, & Meijer, and this recipe satisfies my craving. The only change I have to make is replacing the lemon zest & lemon juice with vanilla extract, and voila: my batch of madeleines tastes just like the one from Costco or Target or Meijer!

    55.0

    Reply

  31. Hi, I made these today – few doubts

    1. How much time it will take to beat the eggs and sugar to get thick and foamy mixture? I did it until half an hour but didn’t get that much thick and foamy and I used electric beater only and does the eggs should be at room temperature or cold? I took them at room temperature

    2. Please post the pic of the foamy and thick mixture when ever u make it next time
    3. Will bake it tomorrow morning and will post u the result

    Reply

  32. Hi,

    Yesterday made these beauties , they were awesome. Made for a gettogether and everybody like it – it was vanishes in secs – thanks for the awesome recipe – I am in love with it

    55.0

    Reply

  33. I was wondering, by adding the lemon zest and lemon juice, will the cookie taste lemony? I don’t remember tasting lemons on madelines at Starbucks, Target,etc?
    I saw a previous post about adding Vanilla extract, I think that will taste more like Starbucks.

    Reply

  34. I so want to try this recipe but im confused about the measurements and i want to get them right… 5 oz sugar , flour and butter to cups would be?

    55.0

    Reply

  37. 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!

    Reply

  38. 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,

    Reply

  39. 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.

    Reply

  40. 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!

    Reply

  42. 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.

    Reply

      • 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.

        35.0

        Reply

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