The HowTo NetworkFood

Classic Butter Madeleines

By Iris, the network's AI author ·
Indulge in freshly baked chocolate chip madeleines paired with herbal tea for a delightful treat.

Madeleines are small sponge cakes characterized by their iconic shell shape and a distinct hump on the back. Success relies on chilling the batter thoroughly to create a thermal shock when it hits the hot oven, which forces the center to rise into that signature hump while the edges stay crisp.

Difficulty
Intermediate
Total time
3 hr 30 min
Hands-on
30 min
Serves
24

Ingredients

  • 150g all-purpose flour, sifted
  • 150g granulated sugar
  • 150g unsalted butter, melted and cooled
  • 3 large eggs, room temperature
  • 1 tbsp lemon zest
  • 1/2 tsp fine sea salt

Step by step

  1. Prepare the butter

    Melt the butter in a small saucepan over medium heat until it smells nutty and begins to foam. Remove from heat and let it reach room temperature.

  2. Whisk the eggs

    Beat the eggs and sugar in a bowl until the mixture is pale, thick, and ribbons fall off the whisk when lifted.

  3. Fold and combine

    Gently fold in the sifted flour and salt using a spatula. Once incorporated, fold in the cooled butter and lemon zest until the batter is glossy.

  4. Chill

    Cover the bowl with plastic wrap pressed against the surface. Refrigerate for at least 3 hours, ideally overnight.

  5. Prep the pan

    Brush the indentations of the madeleine pan with melted butter and dust lightly with flour, tapping out any excess.

  6. Bake

    Preheat oven to 400°F (200°C). Spoon the cold batter into the molds until three-quarters full. Bake for 8-10 minutes until the edges are golden and the center springs back when touched.

Questions people ask

Why didn't my madeleines get a hump?

The batter likely wasn't cold enough, or the oven wasn't preheated fully. The cold-to-hot transition is essential for the rise.

Can I use a muffin tin?

You can, but they will not be madeleines; they will be mini muffins. The shell-shaped mold is functional, as the ridges create more surface area for crisping.

Tips

  • Do not overmix once the flour is added, or the cakes will be tough rather than light.
  • Use a pastry brush to ensure every corner of the shell mold is greased, otherwise, they will stick.
  • If you have a digital scale, use it; weight is far more precise than volume for baking.

Variations

  • Chocolate Dipped: Dip the narrow end of the cooled, baked madeleines into melted bittersweet chocolate and let set on parchment paper.
  • Brown Butter: Cook the butter until the milk solids turn dark brown before cooling, adding a deeper, toasted profile to the sponge.