Classic French madeleines are simple, yet so delicious. This traditional madeleine recipe lets the vanilla flavor shine while balancing notes of citrus from lemon zest with the sweet powdered sugar coating.
My love affair with these cakes began as a middle schooler where I discovered them at the cash register at a Starbucks. Even that less-than-fresh version had me hooked from the first bite.
What are madeleines?
Some refer to them as “madeleine cookies”, but they are actually cakes. Madeleines are small, sponge cakes that are baked in a pan with shell-shaped depressions that result in a distinctive shell shape on the exterior of the cakes.
They hail from Commercy and Liverdun in the Lorraine region of northeastern France. The popularity of madeleines in the 18th century marked a rise in the increase of metal molds in European baking. Think aspic and canelés…speaking of which, should I attempt canelés soon? 👀 Canelés require special copper molds that are lined with beeswax.
The first time I made these from scratch was for a New Year’s Eve Party with close friends. They were a welcome sweet distraction among the savory finger foods. Ever since having them fresh, I haven’t looked back at the packaged ones from the coffee shop. I think you’ll feel the same once you try these.
These are best fresh, but still yummy even a couple days later — if they last that long (spoiler alert: they definitely won’t).
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Tips for madeleines
If I remember to do it, I like to express the oils in the zest by working it into the sugar with my fingers. It’s a small thing, but I think it helps the lemony citrus flavor shine even more. I do this any time a recipe involves zest and granulated sugar.
Dust your madeleines more sideways than straight overhead to emphasize the ridges of the shell shape even more.
📖 Recipe
Classic French Madeleines
Ingredients
Classic French Madeleines
- 4 oz unsalted butter (1 stick)
- 1½ teaspoon lemon zest
- 2 teaspoon vanilla bean paste or vanilla extract
- 1 cup all-purpose flour
- 1¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 3 large eggs room temperature
- ¾ cup granulated sugar
- ¼ cup powdered sugar sifted, more as needed
Instructions
Brown the butter
- Heat the butter in a small pot over medium heat. Stir continuously. Pull from the heat as soon as you see the milk solids turn brown and pour the brown butter into a heat-proof bowl.
- Stir in lemon zest and vanilla. Set aside to cool.
- Whisk together flour, baking powder and salt. Set aside.
- Beat eggs in the bowl of a stand mixer fitted with the whisk attachment on medium speed. Gradually add granulated sugar. Once all of the sugar has been added, increase speed to medium-high and continue whipping until the mixture is thick and pale, about 3-4 minutes.
- Using a silicon spatula, fold in the flour mixture in three additions, stirring just until combined. Gently fold in the butter mixture.
- Cover and refrigerate the batter for at least 4 hours, or up to 2 days. Brush the madeleine pan with melted butter, then lightly dust with flour. Place the pan in the fridge until ready to use.
- Preheat oven to 375°F.
- Scoop batter into the center of each mold with a medium cookie scoop. Do not spread the batter.
- Bake 12 minutes until golden brown.
- Cool slighlty, then unmold and dust with powdered sugar. Serve warm.
