Classic Madeleines
These delicate shell-shaped French cakes are light, airy, and boast a signature 'hump' on top. Flavored with lemon zest, they are perfect alongside a cup of tea or coffee. Enjoy them fresh for the best texture and taste.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 154 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 115 gunsalted butter, melted and cooled
- 100 gall-purpose flour, sifted
- 100 ggranulated sugar
- 2 pcsegg, large
- 0.5 tspbaking powder
- 1 tsplemon zest
- 0.25 tspsalt
for dusting
- 2 tbspconfectioners' sugar(optional)
Equipment
madeleine pan · spatula · wire rack · mixing bowls · whisk
The method
Step by step
- 1
Melt the unsalted butter in a small saucepan over low heat or in the microwave. Set aside to cool to room temperature.
About 5 min
- 2
In a large bowl, whisk together the eggs and granulated sugar until light and fluffy, about 2-3 minutes.
About 3 min
- 3
In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, lemon zest, and salt.
About 2 min
- 4
Gently fold the dry ingredients into the egg mixture until just combined. Be careful not to overmix.
About 2 min
Cook’s note: Overmixing can lead to tough madeleines.
- 5
Gradually fold in the cooled melted butter until fully incorporated and the batter is smooth.
About 3 min
- 6
Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, or preferably overnight. This chilling step is crucial for developing the signature 'hump'.
About 1 hr
Cook’s note: A longer chill time, up to 12 hours, often results in a more pronounced hump.
- 7
Preheat your oven to 190°C (375°F). Lightly grease and flour a Madeleine pan, tapping out any excess flour.
About 5 min
Cook’s note: Ensure the pan is well-greased, especially in the shell indentations, to prevent sticking.
- 8
Spoon the chilled batter into each Madeleine mold, filling them about two-thirds full.
About 2 min
Cook’s note: Avoid overfilling, as the batter will expand significantly.
- 9
Bake for 8-10 minutes, or until the edges are golden brown and the madeleines have developed a distinct hump in the center.
About 10 min
Cook’s note: Baking time may vary depending on your oven and Madeleine pan size.
- 10
Remove the madeleines from the oven and immediately invert them onto a wire rack to cool completely.
About 1 min
Cook’s note: Cooling on a rack prevents them from becoming soggy.
- 11
Once cooled, dust with confectioners' sugar, if desired, before serving.
About 1 min
Per serving
Nutrition
- Calories
- 154.1kcal
- Protein
- 2g
- Carbs
- 17.3g
- Fat
- 8.8g
- Fibre
- 0.2g
- Sugar
- 10.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store madeleines in an airtight container at room temperature.
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