Madeleine Recipe

4.61 from 63 votes
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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.

Freshly baked French Madeleines on a cookie rack.
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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

Petite French small shell-like shape sponge cake resting on a cooling rack.

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 spongy French Madeleine broken in half.

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

How many calories per serving?

This recipe is only 367 calories per serving.

Best and easy traditional Madeleine Cookie Recipe.

What To Serve With Madeleine

For a delightful afternoon tea party, I recommend the following recipes:

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4.61 from 63 votes

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 people
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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

To make the madeleine extra humpy, chill the batter in the fridge for a couple of hours before baking.

Nutrition

Serving: 6people, Calories: 367kcal, Carbohydrates: 42g, Protein: 4g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 105mg, Sodium: 42mg, Potassium: 52mg, Fiber: 1g, Sugar: 24g, Vitamin A: 670IU, Vitamin C: 0.2mg, Calcium: 27mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





50 Comments

  1. Dot says:

    What is the best way to store these?

    1. Bee Yinn Low says:

      In an airtight container.

  2. Sitara says:

    No salt in recipe?

    1. Rasa Malaysia says:

      No.

  3. Sue says:

    We can never get enough of Madeleine and decided to look for the recipe. Thank you for sharing this recipe – it is surely NO FAIL PROOF recipe ?.
    I baked for tea break for my family and they loved it! I donโ€™t have the Madeleine pan but improvised with Kuah Cara pan?.

    Lovelyโค๏ธ!

  4. Santhi Kadiresan says:

    5 stars
    Baked this Madelines last night and it turned Out so beautiful and delicious . Just a question , can I bake it in a kueh bahulu tin or mini bunt tin . Will it work ? Cos I love soft kuih bahulu . Thought Madelines taste like them . Let me know . Thank you

    1. Rasa Malaysia says:

      Yes,

  5. Santhi Kadiresan says:

    5 stars
    Baked this Madelines last night and it turned Out so beautiful and delicious . Just a question , can I bake it in a kueh bahulu tin or mini bunt tin . Will it work ? Cos I love soft kuih bahulu . Thought Madelines taste like them . Let me know . Thank you

  6. Denise says:

    4 stars
    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.

  7. Sofi says:

    5 stars
    Best madeleine recipe I’ve ever made! I’ve never been able to get a nice hump on my madeleine, but this recipe worked very well.

  8. Sofi says:

    5 stars
    Best madeleine recipe I’ve ever made! I’ve never been able to get a nice hump on my madeleine, but this recipe worked very well.