Classic French Madeleines
Quintessentially French, Madeleines are dainty bite-sized cakes that yields a soft middle, crispy edges, and a distinctive buttery taste. Easy and fun to make at home, they are best known for their shell-like shape and their signature bump at the top. I am sharing my tips (and the bump secret!) to master madeleines at home. What are Madeleines? French Madeleines are bite-sized sponge cakes made with a generous amount of butter and baked in a shell-shaped mold. Halfway between a cake and a cookie, madeleines bear a signature bump. They…
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- ½ cup (115g/1 stick) unsalted butter
- ½ cup (100g) granulated sugar
- ½ tsp vanilla extract
- 3 medium eggs, at room temperature
- 1 cup (120g) all-purpose flour
- 1/8 tsp salt
- ½ tsp baking powder
- Confectioners sugar for dusting (optional)
Instructions
- 1
Step 1 – Start by melting the butter in a saucepan or in the microwave. Set aside to cool while you prepare the rest of the batter.
- 2
Step 2 – In a large mixing bowl, combine the sugar, vanilla extract, and eggs. Whisk together for at least 4-5 minutes, until the mixture becomes thicker, paler and a ribbon forms when you lift the whisk.
- 3
Step 3 – In a separate bowl, whisk together the flour, salt, and baking powder. Sprinkle the dry ingredients atop the wet ingredients and whisk slowly, starting from the center, until just incorporated.
- 4
Step 4 – Switch to a spatula. Pour the melted butter onto the batter and fold until just incorporated. First, it will feel like the butter just glides onto the batter and it will take about a minute until it starts to incorporate. The batter should look thick and shiny.
- 5
Cover the bowl with a plastic film and chill for 2 hours in the refrigerator. After two hours, the batter will look thicker and airy, almost sponge-like. This is normal. Do not try to knock the air out, or you will end up with flat madeleines.
- 6
Pre-heat your oven to 390°F(200°C), with a rack in the middle and a baking sheet set on it.
- 7
Step 5 – Using a pastry brush, lightly grease the pan and dust with flour. Even if using a non-stick pan, greasing is recommended.
- 8
Step 6 - Spoon one generous tablespoon of batter into each well. The madeleine shells should be filled ¾ of the way. If baking one pan at a time, refrigerate your second pan as the first one bakes. Bake for 12 minutes, or until the madeleines are golden brown on the edges and have a well-defined bump on top. Immediately invert the pan onto the counter and transfer madeleine to a cooling rack.
- 9
Step 7 – Wait for the madeleines to cool completely before dusting with confectioners’ sugar.