Madeleine Recipe Without Mold

This post is a part of my Madeleine series in tribute to this iconic French pastry and all that it means - from its fascinating history, choosing the right pan, and all the secrets of authentic madeleine hump - you name it!

If you want to learn how to bake madeleines without mold, you are in the right place. Here is a step-by-step recipe that will teach you everything you need to know about baking these delicious French treats.

Madeleines are a universal favorite. And when I say "of all people," it is not just because they are of French origin, but rather that these little cakes speak to everyone who tastes them.

Madeleine butter cakes are well known for their delicious tastes and subtle flavors that only traditional French recipes can produce.

They might be sweet treats from your childhood, like for Marcel Proust - or maybe you have only recently discovered how good madeleines taste.

Either way, there is no denying the craving for this dessert after one tries.

In addition, the madeleines' scrumptiousness comes from an elegant scalloped shell shape that represents tradition in their baking as well as history, along with fascinating legends.

My madeleine experience started many years ago with an inexpensive mold still working today.

If you want your madeleine-making experience not only to be traditional but also to look classy too, then use specially shaped molds for this job.

But you have probably come to this post for a reason. You likely read about choosing the best madeleine pan, but look into ways to make madeleines without investing in a special pan yet.

I recommend trying out a new technique instead because there is nothing wrong with applying yourself when it comes to creating something beautiful and simple at the same time.

A reassuring moment is that making madeleines without mold doesn't affect their texture, flavor, and taste.

Trust me that the success with the madeleine hump will make you want to try other madeleine recipes that call for similar ingredients.

And when an interesting new madeleine pan appears among all your baking tools, it is no wonder this love is forever.

Not only that but next time, you will start implementing all tips and tricks for making your own madeleine batter from scratch.

It is easy and fun, and it feels and tastes amazing. It is always a joy to enjoy the taste of warm, soft, and fluffy madeleines.

Nothing beats dipping into a cup of tea and biting into one that has been perfectly baked all through.

Jump to:

• Why you should try this recipe
• Ingredients
• How to make madeleines without mold
• Recipe variations
• Storage instructions
• Expert tips
• Frequently asked question
• Love madeleines? Try these next!
• Recipe card
• Comments

Why you should try this recipe

This madeleine recipe without mold doesn't require any special madeleine pan and is made with simple ingredients.

It produces beautiful, authentic-looking treats that are perfect for enjoying any time of day.

Muffin-shaped madeleines have a fantastic texture with a signature hump on top.

The flavor profile is the same as traditional French sweet treats but without all those pesky molds associated with them.

The recipe is easy enough for beginners, so give it "all you" one day to impress your family and friends.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Also, read Madeleine Ingredients.

Eggs: use large eggs at room temperature. Make sure to bring them to the counter one hour before you start.

Sugar: use granulated sugar or replace it with caster sugar if desired.

Vanilla extract: it is the perfect complement to madeleines. To enhance the lemon flavor, replace it with the same amount of lemon juice.

But if you want a little something extra in your cakes, replace it with orange water (in combo with orange zest), rosewater, or dark rum (omit zest).

Butter: it adds flavor and moisture to the madeleines. Use unsalted butter with a pinch of salt or semi-salted butter.

This recipe uses softened butter instead of melted butter, which is common in most madeleine recipes.

Lemon: make fresh zest using a zester grater. You can easily substitute it for lime or orange zest or omit this ingredient at all.

Flour: the recipe calls for all-purpose flour or French T55-type flour.

Baking powder: fresh aluminum-free baking powder is the best to use in this recipe.

Salt: use a pinch of fine salt if you use unsalted butter. You can use semi-salted butter without adding salt instead.

How to make madeleines without mold

To make madeleine batter, place eggs, granulated sugar, and vanilla extract in a large mixing bowl and beat with a hand whisk for about 1 to 2 minutes.

Add softened butter cut into small cubes and freshly-made lemon zest, and mix with an electric mixer for a few minutes until creamy and homogeneous.

Sift flour with baking powder and salt using a flour sifter. Add dry ingredients to the butter and egg mixture, and gently mix with the hand whisk.  

Cover the batter with a piece of plastic wrap (plastic should contact the surface of the batter) and chill for 2 hours.

Preheat the oven to 425 degrees F/220 degrees C and heat it for another 10 to 15 minutes.

Line a muffin pan with cupcake liners. Use a cookie scoop or a piping bag with the cut tip to fill muffin cups up to ¾ full with the sponge-like batter.

Bake in the hot oven at 425 degrees F/220 degrees C for 5 minutes.

Then turn the oven to 355 degrees F/180 degrees C and bake for 15 to 17 minutes longer, until golden brown.

Use a toothpick to check madeleines for doneness: they are ready if it comes out clean.

Remove madeleines from the oven and cool for a couple of minutes. Serve warm.

Or let your cakes cool down and sprinkle with confectioners' sugar.

Recipe variations

This recipe is the perfect recipe for classic French madeleines made in a muffin pan.

They are perfect in texture, flavor, and taste with a signature bump on top. Do you miss their perfect shell look yet??

Now, nothing prevents you from making twists on a classic. So why not spice things up with some creative flavors?

Replace lemon zest with orange or lime for something new. Omit vanilla extract altogether if orange water or dark rum sounds more interesting for you instead.

Sprinkle your madeleines with chopped nuts or add a bit of chocolate chips to the batter.

I have got all sorts of great suggestions on how else these little gems are rendered special in the post devoted to madeleine variations.

Storage instructions

The best way to store your madeleines is in an airtight glass container at room temperature for a couple of days, a maximum of four days.

They can easily be frozen for up to three months at a temperature of -13 degrees F/-25 degrees C (and only three weeks at -0.4 degrees F/-18 degrees C).

Follow the steps to freeze the madeleine cakes properly; they will stay fresh this way.

To thaw, place in the refrigerator overnight or bring to room temperature for a couple of hours.

Expert tips

1. Please read the page entirely devoted to French madeleines, tips, and tricks while making them.
2. Also, download the FREE FQA Guide on how to make perfect madeleines.
3. Don't overmix the batter using a hand mixer; don't overbake your cakes, either.
4. Chill the butter overnight if desired and bake the next day.
5. Place your muffin pan on the middle oven rack (not a baking sheet) to bake.

Frequently asked question

Love madeleines? Try these next!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.