No resting, no tricky technique, just perfect, golden, light & airy Madeleines in under 30 minutes! I’m so proud to be sharing my recipe with you today, after weeks of testing I finally have a recipe for the best little butter cakes I’ve ever tasted and you won’t believe how easy they are! Includes a how-to video in the recipe card!
These delicate cookies are shockingly easy to make considering how hard this recipe was for me to crack! Also known as French butter cakes, madeleines are well-known, easily-recognizable, sophisticated little cakes. They have a reputation for being fussy, and what they’re really known for is their scalloped shell-shape and their characteristic bump. It took weeks upon weeks to finally get this recipe perfected, but it was definitely worth it.
If you’ve made madeleines before, you’ll notice that my recipe is fairly different from many traditional recipes. It also produces better results with simpler technique than traditional recipes. There’s no whipping our eggs to “ribbon” stage and there’s no long chilling period (or any chilling period at all). Just perfect madeleines that:
- Are light and airy with a melt-in-your-mouth interior
- Beautiful golden brown with just barely crisp exteriors.
- Perfectly shell-shaped on one side with the classic madeleine “hump” on the other
- Not at all fussy or difficult.
I’ve always been honest with you here. If fussy technique or extra time is needed for the best results, I’m going to encourage you to learn that technique or take that time. Despite my hatred of water baths, I teach you how to use one in my creme brûlée recipe, and I already have my fair share of fussier French recipes (cream puffs and petit fours, to name a few!) in which we’ve tackled different techniques. I was ready to spend paragraphs talking about how to ribbon and the importance of resting (I still talk about it a little below).
But after weeks of testing, it turns out it isn’t necessary after all.
Are They Cookies or Cakes?
Technically, madeleines (or petite madeleines) are small butter cakes. However, because of their shape and size they’re often referred to as cookies. Truthfully they’re mostly like a cross between the two desserts (and who could ask for a better hybrid?). They’re a bit more dense than your average cake recipe, but much, much lighter and fluffier than any cookie.
Whether you call them cookies or cakes, there are two absolutely key characteristics that all madeleines must have: A beautiful scalloped, shell-shaped exterior on one side and a pronounced hump on the other. Check and check ☑️ ☑️
If you’re curious, here’s a brief history on the origins of madeleines.
What You Need:
- Butter. My madeleine recipe uses more butter than other recipes you might have tried or seen. It’s not a mistake, this creates more flavorful, more buttery, more delicious madeleines than you’ve seriously ever tasted before. For real. Melt the butter before you begin so that it has time to cool before you add it to your batter.
- Eggs. You need just two eggs for this recipe. Large or extra large will work (and I’ve even used jumbo-sized with success).
- Sugar. I use a blend of granulated and brown sugar. Many madeleine recipes strictly stick to granulated sugar, but adding brown sugar gives the madeleines a richer flavor, a more distinct golden-brown coloring, and it also encourages a little bit of extra caramelization where the batter makes contact with the shell indent in the pan. This adds so much flavor and an extra (slight) crispness to the exterior of the madeleine. It’s just so good! I use slightly more sugar than some traditional recipes, but I don’t recommend reducing the amount. It makes them delicious straight out of the oven, no dusting of powdered sugar or chocolate dip required.
- Vanilla Extract and Salt. For flavor.
- Flour. My recipe uses all-purpose (“plain”) flour. You’ll sift it into your batter (to remove any lumps in the flour) and gently fold in with a spatula. Madeleine batter is fairly thin, like cake batter.
- Citrus Zest (optional). Lemon or orange zest is a common addition, and if I have a fresh citrus fruit lying around I always add some (make sure to avoid the pith!). If you don’t, though, you can skip it and they’ll still be delicious.
Please note that baking powder is not included on this list. Many madeleine recipes use baking powder to help encourage the madeleine hump/belly to form, but it is not necessary here.
Please also note that this is just an overview of the ingredients used. For the full recipe with amounts, please scroll down to the recipe card.
Another Key Ingredient: The Madeleine Pan
Another key “ingredient” is the pan! You absolutely need a scalloped pan like the one seen above in order to make madeleines. It’s the only way to get that characteristic shape. This is the pan that I use.
I use a non-stick pan, but it’s still important to prep the pan before using to make sure that the madeleines don’t stick. Non-stick spray works, but my preference is to mix together melted butter and a pinch of flour and coat the pan with that. It gives the scalloped exterior shell of the madeleine a better, butterier flavor.
Ribboning and Resting (And Why I do Neither)
Most madeleine recipes call for the batter to be both ribboned and rested before it is baked. My recipe calls for neither, though I tested many, many recipes where I tried both techniques before landing here.
Ribboning (in this instance) is the process of whipping the eggs vigorously (usually with an electric mixer) until the batter is thickened and falls “like a ribbon” from the beater. This incorporates a lot of air into the batter and is typical of a genoise (or, “sponge cake”, which madeleines technically are). My recipe does require you to vigorously whisk the eggs/sugar/salt by hand for a few seconds, but it’s not necessary to go all the way to ribbon stage. With our higher ratio of butter and sugar here, we still end up with a light, delicately cakey interior without needing an electric mixer.
Resting simply means chilling in this situation. Resting helps the batter to thicken and in many recipes it’s essential in order for the hallmark bump or hump of the madeleine to form. The idea is that the chilled batter expands quickly in a hot oven, causing the hump.
Resting is critical with many recipes (even with my crepes I call for at least a half an hour of chilling to help the gluten relax). With some of the madeleine recipes I developed and tested, resting was critical or the madeleines ended up flat (or they spread with crackled edges out of the pan). But with this version, the madeleines still end up with a perfect, buttery-soft interior and that trademark bump, with or without resting.
Your batter will thicken while the madeleines rest. If you have a single small pan like I do and need to wait for one batch to bake before using up the rest of the batter, you’ll notice it is much more stiff when you go to bake round two. This is fine and there’s no significant difference in the madeleines made with the thinner or thicker batter. That being said, if you want to make the batter a day or two in advance, you can store it tightly covered in the refrigerator until you are ready to bake.
Toppings
Many madeleine-makers top theirs off with a dusting of powdered sugar just before serving. This adds a nice extra sweetness to the cakes, but while I added some sugar for aesthetics in the photo below my recipe is perfectly sweetened so that no additional sugar is necessary.
A chocolate coating (made of melting chocolate bars, melting wafers, or chocolate chips and then dipping the cakes) is another popular choice, but again it’s not necessary here. Never thought I’d say chocolate isn’t a necessity but somehow here we are.
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Storing
Madeleines are truly best served fresh, shortly after they are made (even better if they’re still warm!). However, these will keep for up to three days in an airtight container at room temperature. They may also be frozen for at least a month if allowed to cool completely and then frozen in an airtight container. Again though, they’re better fresh!
Enjoy! I really can’t wait to hear how you like these, so please leave me a comment or tag me on Instagram when you try them!
Madeleines (the Best, Easiest Recipe, with Video!)
Ingredients
For Coating the Pan:
- 1 Tablespoon unsalted butter
- 1 ½ teaspoons all-purpose flour
For Madeleines:
- 10 Tablespoons (141 g) unsalted butter cut into pieces
- 2 large eggs room temperature
- ½ cup (100 g) granulated sugar
- 3 Tablespoons light brown sugar firmly packed
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 1 ¼ cup (155 g) all-purpose flour
- 2 teaspoons lemon or orange zest optional
Recommended Equipment
Instructions
- Preheat oven to 375F (190C) and whisk together 1 Tablespoon melted butter and 1 ½ teaspoons flour. Use a pastry brush to lightly but thoroughly grease every cavity of your madeleine pan. Set aside.1 Tablespoon unsalted butter, 1 ½ teaspoons all-purpose flour
- In a small heatproof bowl, melt remaining 10 Tablespoons of butter. Set aside to cool.10 Tablespoons (141 g) unsalted butter
- In a large bowl, combine eggs, sugars, vanilla extract, and salt. Whisk vigorously until thoroughly combined (about 30 seconds).2 large eggs, ½ cup (100 g) granulated sugar, 3 Tablespoons light brown sugar, 2 teaspoons vanilla extract, ⅛ teaspoon salt
- Sift flour into the egg mixture, about ⅓ of the flour at a time, gently stirring into egg mixture after each addition.1 ¼ cup (155 g) all-purpose flour
- Drizzle cooled melted butter around the edge of the batter and add zest, if using. Gently fold into batter using a spatula until ingredients are thoroughly combined (but do not over-mix).2 teaspoons lemon or orange zest
- Drop batter by heaping Tablespoon into prepared pan.
- Transfer to center rack of 375F (190C) preheated oven and bake for 9 minutes or madeleines are light golden brown and spring back when lightly touched. Remove to a cooling rack to cool immediately.
- If your madeleine pan did not hold all of the batter, allow the pan to cool before re-brushing with butter/flour mixture and refilling with batter and baking your next batch.
- If desired, sprinkle madeleines with additional powdered sugar or dip in melted chocolate before serving.
Notes
Storing
Madeleines are best served fresh, but will keep in an airtight container at room temperature for 3 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Arthur Eric Solash
First time and they were wonderful.
Emily @ Sugar Spun Run
We’re so glad they turned out for you, Arthur! 🙂
Vicky
Wonderful and easy
ParisOrBust
Almost perfect. Went together quickly. After baking, seemed a bit dry, even with all the butter. Any suggestions? Would use lemon zest next time!
Sam
Try shaving a minute or two off the baking time and make sure the flour is being measured properly, as these are the two most likely culprits for dry Madeleines. I hope that helps! 🙂
Saher
Hi Sam. I’ve never made Madelines before but your recipe is simple and it worked out fantastic! I’m currently living in Malaysia and these treats are a bit difficult to find at times. My kids absolutely fell in love with them. Thanks for such a great recipe!
Emily @ Sugar Spun Run
We’re so happy your family loved them, Saher! Enjoy 🙂
Chelsie Patrick
Made these for the first time today after craving them all week long. They turned out so soft and delicious! Mine didn’t hold the detail lines from the pan but were still very fluffy and clearly in the shape of the shell. Hump and all! I can’t wait to use this recipe again.
Anna Miller
Hi, cookies taste great, very easy recipe!
I feel like I need to adjust something, bec they turned out a bit dense in the center! I tried not to over work the batter once the butter went in but took a while to incorporate it all. Maybe less butter or flour? Need some advice! Thanks
Sam
Hi Anna! Were they under-done in the center? If the centers were particularly dense/almost gooey they may have just needed a tad bit longer in the oven.
Dana
Yummy!!
Ive made an arabic twist on the recipe, added nutmeg and cardamom and its turned out to be sooo yummy and easy!
Emily @ Sugar Spun Run
Sounds absolutely delicious, Dana! We’re glad you loved them 😊
Romella Keshishyan
Thank you so much for the easy to follow recipe, that turned out so great! First time trying and absolutely loved it! Thank you lots!
Sam
I’m so happy to hear that it was such a hit for you, Romella! Thank you so much for trying my recipe and for letting me know how it turned out, I appreciate it! 🙂
Brooklyn
wow. I never knew I could make something this delicious. this recipe is just amazing. they turned out super soft and moist and surprisingly, I had all the ingredients! Thank you so much Sam. I’ll definitely be making these again!
Sam
I’m so glad you enjoyed them so much, Brooklyn! 🙂
Rosalba Zurini
Dearest Sam!
Thank you ! Merci! Grazie Mille!
I used to make them back home🇨🇦 But since I am in 🇮🇹 with time, haven’t been successful no matter what I tried til I found your blessed recipe! I love you! Succeeded first time! Yeah! 👏🎉💞
Sam
I’m so glad you enjoyed them so much, Rosalba! 🙂
Karen
Just tried the recipe. Easy and delish! Only question is wether they are supposed to be golden brown or am I over baking?
Sam
Hi Karen! You can see the color in the very top picture in the post. I would say they are a light golden color. If you are finding they are over-baked I would just pull them out a minute or so sooner. 🙂
Stacey
If I want to make 4-5 dozen, should I make 3 separate batches or can I double or triple recipe? Thanks!
Sam
Hi Stacey! This will make about 20 so you triple the recipe. It’s really a matter of preference whether you do it all in one shot or in separate batches. Either way will work. 🙂
Sierra
Thank you Sam for a wonderful and easy recipe! This was my first time making madeleines and they turned out so yummy! I ended up using Madagascar vanilla beans instead of vanilla extract and they still turned out delicious.
I really appreciate your step by step instructions.
Sam
I’m so thrilled to hear that they were such a success for you, Sierra! Love the sound of the vanilla beans, YUM! Thank you so much for commenting, I appreciate it!
Juliet
Wonderful recipe, thank you! Kindly allow me to correct the pronunciation. They are pronounced Mad-eh-len (single), Mad-eh-lenz (plural) in English, in French it’s Mad-leh, single or plural.
Breanna
Hi! Thank you for recipe! I want to try using a shell pan (so the molds aren’t as shallow as the pan you linked). I was wondering how I must adjust the baking time?
Sam
Hi Breanna! Without having used the pan I can’t recommend a bake time for it unfortunately. 🙁
Bren
Perfect recipe omgoodness thank you! I’ve been trying to make these for a month with eggy recipes and that baking powder aftertaste. Only thing I did differently was grapefruit zest.
Sam
I’m so glad you enjoyed them so much! 🙂
Barbara
I couldn’t even give this recipe one star. When I opened my oven after 9 minutes, I found a greasy, buttery mess that I had to wait until the oven cooled off to remove the cookie pan without fear of burning myself on the melted mess of butter. 10 ounces of butter is absolutely too much butter for that amount of flour. I watched the video and it looked perfect but there was definitely something wrong with the amount of ingredients. I have been baking for over 50 years and have never had such a failure. Yesterday I made a batch of madeleines using a different recipe and they came out perfectly. I thought I would try this one because it was supposed to not require the resting time. I think this baker is an amateur!
Sam
Oh Barbara, the recipe does not call for nearly that much butter. It calls for 10 Tablespoons, (which is 141 grams, as listed), which comes out to be 5 oz of butter. The problem with the ingredients was not the recipe, but that you used twice the amount of butter listed. I think if you try it again you will have better success, we all make mistakes in the kitchen and don’t worry, I won’t call you an amateur for this one 😉!
Stephen
Wonderful recipe! They came out perfect and it was my first time making madeleines. So buttery and fluffy, but slightly crisp on outside. It really pays to follow every step in this recipe. Well done.
Sam
I’m so glad you enjoyed them so much, Stephen! 🙂