Classic Madeleines

French Pastry Buttery & Soft Shell-shaped

Delicate French butter cakes with a soft sponge, baked in shell-shaped molds. Perfect with tea or coffee!

Ingredients

• Egg – 271 g
• Sugar – 271 g
• Lemon zest – 3 g
• Honey – 16 g
• Flour – 271 g
• Baking powder – 9 g
• Butter – 271 g (melted & cooled slightly)

Yield: Around 40–45 madeleines, depending on mold size.

Equipment

• Madeleine pan (shell-shaped)
• Mixing bowls
• Whisk or hand mixer
• Spatula
• Sieve

Jump to Method ↓

Method

1. Prepare: Grease and flour your madeleine molds, then place them in the fridge to chill. Preheat oven to 180 °C (350 °F).
2. Whisk eggs & sugar: In a bowl, whisk together eggs and sugar until pale and fluffy.
3. Add flavors: Mix in lemon zest and honey.
4. Dry ingredients: Sift together flour and baking powder. Gently fold into the egg mixture.
5. Butter: Add melted butter gradually, folding until smooth and glossy.
6. Rest batter: Cover and refrigerate for at least 1 hour (or overnight) – this helps create the signature hump.
7. Bake: Fill chilled molds about ¾ full. Bake for 8–10 minutes, until golden and springy.
8. Cool & serve: Let cool slightly, dust with powdered sugar, and serve warm or at room temperature.

Pro Tips

• Chilling the batter and molds is key for the classic madeleine hump.
• Use high-quality butter for the best flavor.
• Madeleines taste best the same day but can be stored airtight for 2 days.

© Classic Madeleines – soft French butter cakes