My favorite classic French madeleines, also called madeleine cookies, have a perfect shell shape, density, texture, and a delicious taste. Here is the best madeleine recipe with all the tips and tricks on how to make homemade madeleines with a hump on top.
This post is a part of my Madeleine series in tribute to this iconic French pastry and all that it means - from fascinating madeleine history, choosing the right ingredients and madeleine pan, all the secrets of authentic madeleine hump, and storage suggestions - you name it!
Perfect madeleine recipe
This madeleine recipe is one of those on the Internet that guarantees perfectly shaped authentic madeleines with a signature hump on top. It is foolproof, tested, and re-tested by me in my home kitchen and numerous readers.
I have put together all the tips and tricks to guide you. So take notes of essential steps before you get started and enjoy.
I highly recommend downloading my troubleshooting guide, where I answer all the questions regarding the madeleine pastry.
What are madeleines-madeleine cookies or sponge cakes?
French madeleines are authentic shell-shaped cakes of French origin, perfect for breakfast, afternoon snacks, and lunchbox ideas.
There is much debate over whether madeleines are cookies or cakes. Although many think they are teacake cookies (or sponge-cake-like French madeleine cookies), they are actually mini sponge cakes. But even in France, where the madeleines originated, many chefs still call them madeleine cookies.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Large eggs at room temperature
- Granulated sugar
- Unsalted butter: I always use European or European-style butter with 82% fat content.
- Flour: Use all-purpose flour or French T55 flour.
- Honey: I use chestnut honey, but you can replace it with your favorite honey, golden syrup, or maple syrup. You can use liquid or crystallized honey; its consistency doesn't matter.
- Baking powder, fresh and aluminum-free. It's responsible for the madeleine hump.
- Vanilla bean: Use scraped seeds or replace them with ½ to 1 teaspoon of pure vanilla extract, orange blossom water, or lemon juice.
- Lemon zest: Use organic lemon to make fresh zest or replace it with orange zest. You can omit this ingredient if desired.
How to make French madeleines
Step 1. Place large eggs, granulated sugar, honey, and scraped seeds of half of the vanilla bean in a large bowl and beat with a hand whisk (not hand or stand mixer) for 1-2 minutes.
Step 2. Sift flour and baking powder into a separate bowl. Add the dry ingredients to the egg mixture and combine with a whisk or rubber spatula.
Step 3. Pour the melted butter (it must be cooled to 120°F (50 °C) and whisk again. Add lemon zest and gently mix.
Step 4. Cover the batter with a piece of plastic wrap in contact and refrigerate overnight, or even better, for 24 hours. The plastic film must touch the surface of the batter and not only cover the bowl.
Step 5. Preheat the oven to 425°F (220°C). Using a pastry brush, butter the cavities of a metal-made madeleine pan. Then dust it with flour and tap off any excess flour. There is no need to grease a silicone mold. Using a piping bag or a spoon, fill the cavities up to ¾.
Step 5. Bake at 425°F (220°C) for 3 minutes. Then, switch off the oven for 8 to 10 minutes. The madeleines will get that famous bump on top. Next, turn the oven to 320°F (160°C) for the other 3 to 4 minutes.
Step 5. Remove golden brown madeleines from the oven and cool in the mold for 5 minutes. Take them out one by one, simply pushing each cavity from the bottom. Place cakes on the side, still in the mold, so that they completely cool (do not use a wire rack to avoid its traces on the surface of madeleines).
Expert Tips
- Do not overheat butter while melting. To avoid this, use medium heat; then, turn off the heat when half of the butter is melted and mix the butter off the heat.
- Preheat the oven to 425°F (220°C) and even let it heat for 10 minutes. A well-prepared hot oven is essential to get the bump of madeleines.
- Leave the filled mold in the fridge while preheating/heating the oven.
- Respect the temperature regimen to make perfect madeleines. The ideal temperature formula is 3 + 8 + 4, where 3 is 3 minutes of baking at 425°F (220°C), "8" is 8 min with the oven switched off, and "4" is 4 min of baking at 320°F (160°C). You might need to test your oven and adjust this formula, for example, to 3 + 7 + 3 or something different. Adjusting the last baking minutes is essential to prevent madeleines from burning.
- Bake madeleines on a baking rack in the middle of the oven and not on a baking sheet.
- Bake one batch of madeleines (one mold) at a time. After each batch, clean the mold, then bake the rest. Between batches, chill the rest of the batter in the fridge.
Recipe variations
Traditional French madeleines are lemon madeleines flavored with lemon zest, but you can customize them:
- Add poppy seeds to make Lemon Poppy Seed Madeleines.
- Spice madeleines with spice blends to make Gingerbread Madeleines.
- Dip madeleines in melted dark or white chocolate.
- Create flavored madeleines with a twist on a classic.
- Experiment with different molds, such as a spherical scalloped mold or a heart-shaped pan from CHEFMADE.
- Skip all those pesky steps and make a Madeleine Cake.
How to store
Store madeleines in an airtight container (preferably glass) for a couple of days, up to four days. The baked madeleines don't need to be refrigerated; they can be stored at room temperature
Freeze madeleines for up to three months, but they may lose their taste a bit. To thaw, bring them to room temperature for one to two hours. Read more about how to store madeleines.
How to serve madeleines
Serve the madeleines immediately (straight from the oven). The French enjoy them with a cup of Earl Gray, a black tea flavored with bergamot.
To appreciate their taste and release the flavor, madeleines must be dipped in tea, like Marcel Proust enjoyed little cakes. Unfortunately, coffee isn't the same.
Recipe FAQ
Refrigerate the madeleine batter covered with plastic film in contact or a pastry bag for up to 2 days. Don't freeze it.
Yes, you can try a silicone muffin pan that works as a madeleine pan substitute. You can even line the wells with cupcake liners. You can also bake these little cakes in small rectangular or round molds.
More madeleine recipes to try
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PrintRecipe card
Classic French Madeleines (Madeleine Cookies)
This guide is the best madeleine recipe for homemade French madeleines. They are perfect in shape, density, and texture, with a delicious taste that can't be matched.
- Total Time: 1 hour (plus chilling time)
- Yield: 36 1x
- Category: Small cakes
- Method: Baking
- Cuisine: French
Ingredients
- 250 g eggs (5 eggs), room temperature
- 1 ¼ cups (250 g) granulated sugar
- 8.8 oz (250 g) unsalted butter, melted and cooled
- 2 cups (250 g) all-purpose flour
- 1 ⅓ tsp (12 g) chestnut honey
- ½ vanilla bean
- 2 tsp (10 g) baking powder
- ½ lemon, zest
Instructions
- To make the batter, place eggs, granulated sugar, honey, and scraped seeds of half of the vanilla bean in a large bowl and beat with a hand whisk. Sift flour and baking powder with a flour sifter in a separate bowl. Add dry ingredients to the egg mixture and combine with a whisk or a rubber spatula. Add melted butter (it has to be cooled to 120°F (50°C) and whisk again. Zest half of a lemon with a zester grater, add to the butter mixture, and mix.
- Cover the batter with plastic film on contact and refrigerate overnight, or even better, for 24 hours. The plastic wrap must touch the surface of the batter and not only cover the bowl.
- Preheat the oven to 425°F (220°C). Using a pastry brush, butter the cavities of the metal madeleine pan, dust it with flour, and tap any excess flour; there is no need to grease a silicone mold. Using a pastry bag, fill the cavities up to ¾.
- Bake at 425°F (220°C) for 3 minutes. Then, switch off the oven for 8 to 10 minutes. The madeleines will get that famous bump on top. Turn the oven to 320°F (160°C) for the other 3 to 4 minutes.
- Remove the madeleines from the oven and cool in the mold for 5 minutes. Then, take them out one by one, simply pushing each cavity from the bottom. Place madeleines on the side, still in the mold, so that they completely cool (do not use a wire rack to avoid its traces on the surface of the madeleines).
Notes
- Do not overheat butter while melting. To avoid this, turn off the heat when half of the butter is melted and mix the butter off the heat.
- Preheat the oven to 425°F (220°C) and even let it heat for 10 minutes. A well-prepared hot oven is essential to get the bump of madeleines.
- Leave the filled mold in the fridge while preheating/heating the oven.
- Respect the temperature regimen while baking. The ideal temperature formula is 3 + 8 + 4, where 3 is 3 minutes of baking at 425°F (220°C), "8" is 8 minutes with the oven switched off, and "4" is 4 minutes of baking at 320°F/160 °C. You might need to test your oven and adjust this formula, for example, 3 + 7 + 3 or something different. Adjusting the last baking minutes is essential to prevent madeleines from burning.
- Bake cakes on a baking rack in the middle of the oven and not on a baking sheet.
- Bake one batch of madeleines (one mold) at a time. After each batch, clean the mold, then bake the rest. Keep the rest of the batter in the fridge between batches.
Nutrition
- Serving Size: 1
- Calories: 112
- Sugar: 7.3 g
- Sodium: 27 mg
- Fat: 6.4 g
- Saturated Fat: 3.8 g
- Carbohydrates: 12.7 g
- Fiber: 0.2 g
- Protein: 1.7 g
- Cholesterol: 41 mg
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.
The recipe was adapted from http://www.niksya.ru. It was originally published in February 2018. The recipe has been revised to include improved content and photos.
Krissy Allori says
I have never made these before but the way you describe them makes me think I've been missing out my whole life. I'll be trying this recipe soon and I'll report back.
Irina says
Thank you Krissy! If you have any questions, please, let me know. Happy baking and enjoy!:)
Chris Collins says
I've never actually tried French Madeleines before, but after reading this I'll definitely be giving them a go! Thanks for sharing 🙂
Irina says
These small cakes are just so GOOD! You will love them:)
Candice says
I am in love with Madeleines and was always scared to make them myself. With your recipe, I wasn't just able to make them... they came out great! I wish I could show you the rise I got on them. Thank you so much for the help!
Irina says
Candice, I am happy to know that you have succeeded! I hope you will make these Madeleines again and again:)
Erika says
These madeleines look so good. I'm going to attempt to make them.
Irina says
Erika, happy baking and enjoy! Thanks.
Anita says
I never knew it's actually better to bake madeleines in a silicon mold, thanks for the tips! I think I got some shopping to do. 🙂
Irina says
Yes, Anita, the correct madeleine mold is the key:) Thanks and enjoy the recipe!
Patty at Spoonabilities says
I have never tried making Madelines myself because I thought it would be so hard 🙂 This recipe is calling my name! Can't wait to try this.
Irina says
Geoffrey, you will enjoy making these small cakes. More, you might become addicted! French Madeleines are so GOOD!
OC says
Thanks for the recipe. It’s similar to the version taught at Le Cordon Bleu. I cut sugar half and used 2/3 of the recommended butter portion for a lower fat version. It tastes as good!
Irina says
Thank you very much for your feedback. Your information is helpful for other readers. 🙂
Alison says
These mandeleines are gorgeous! This post is so full of useful information. It's given me the confidence to try to make my own!
Irina says
Thanks Alison! Happy baking and enjoy!:)
Jenn says
I've always been nervous to make these delectable cookies/mini cakes, but your instructions make them seem so approachable. I'm going to try them this weekend!
Irina says
Thank you Jenn. Just let me know, please, how your madeleines turn out. Happy baking!
Marlynn | Urban Bliss Life says
We love making madeleines in our house! There are so many delicious ways to customize them. Love your tidbits about the history of these delicious little cakes!
Irina says
Marlynn, thank you! Yes, you are reading my mind. One day I will write a post of how to customize madeleines. It will be another guide:)
Pina says
Love all these tips and secrets to making madeleines! Takes all the guesswork out of making them. Thank you Irina!!
Irina says
Thank you so much Pina! I am happy to hear that this guide is helpful:)
Dannii says
These are beautiful. I really must try making them myself.
Irina says
Thank you Dannii! Happy baking and enjoy!
Bintu | Recipes From A Pantry says
This is such a helpful guide! I absolutely adore French Madeleines!
Irina says
Bintu, thank you for your kind words!
Odi says
So do you mean I brown my butter first, then measure it? Right?
Irina says
Yes, make brown butter first, then weigh it since brown butter will approximately be 75% the whole butter weight.
Odi says
Hello, can I substitute the butter with brown butter instead?
Irina says
Yes, Odi, you can do this, but measure/weigh the brown butter after making it precise with the recipe. Happy baking!!!
Odi says
Thank you so much; I have been looking for a madeleine recipe, but personally, I think I will go with this recipe; after that, I will use brown butter to try it.
Irina says
Yes, I always recommend trying the recipe as it is and then to experiment. Please, have a look at Gingerbread Madeleines, Raspberry Madeleines and other Flavored Madeleines. Happy baking!
Odi says
Thank you so much, i have been looking for madeleine recipe but personally i think i will go with this og recipe, after that i will browning it to try
Romina says
Madeleines are on my list of things to bake! I am a huge fan of them, so thank you so much for posting this recipe!
Irina says
Romina, you are welcome. I hope you will enjoy this recipe! Happy baking!:)
Danielle Wolter says
What an awesome guide! I love all the details and tips you gave. SO helpful. Madeleines are just so yummy 🙂
Irina says
Thank you so much Danielle! I really appreciate your comment!
Mirlene says
There was a bakery I used to go to and always wondered how they made madeleines. Now I know how. Your tips and steps are very helpful. Makes it less intimidating.
Irina says
Thank you so much Mirlene. You will make these madeleines perfectly once you follow this guide:) Happy baking and enjoy!
Emily Liao says
These Madeleines look amazing! Finally found a great recipe where I can make them at home 🙂
Irina says
Thank you Emily! Happy baking!:)
Denay DeGuzman says
In our house, we love making and eating Madeleines! I love branching out and trying new recipes. I just tried yours and they are mouthwateringly delicious!
Irina says
Thank you for letting me know that you loved the recipe!
Kate says
What a helpful article, thanks for sharing, looks great!
Irina says
Thank you Kate!
SHANIKA says
I've never tried making Madeleines, but I'm loving the tips you give throughout this post! Super helpful!
Irina says
Thank you Shanika! You should definitely try to make these French treats!:)
Justine Howell says
Favorite treats, first time making them! So easy!
Irina says
Thank you Justine! Just enjoy!:)
Cyndy says
Great step by step directions! My son loves madeleines and I'm always on the hunt for the perfect recipe!
Irina says
Here we go! Thank you Cyndy!:)
Noelle says
I have never tried this recipe before this time and I loved it!! Huge fan, will make again
Irina says
Noelle, thank you for letting me know that you loved these madeleines!
Patty at Spoonabilities says
Such a perfect dessert! Madelines are so good with sliced fruit and whipped cream!
Irina says
Oh, wow! This is a new idea of how to serve madeleines! Thank you Geoffrey!
Emily Liao says
I love a good madeleine! Thanks for giving a detailed description on how to perfect this 🙂
Irina says
You are welcome Emily!
kim says
Love all of the easy to follow steps! I will definitely be making these for the holidays!
Irina says
Thank you Kim! Actually, French madeleines packed in plastic bags make great edible gifts.
Beth says
Wow - these are madeleines are perfection!! So beautiful & delicious!
Irina says
Thank you so much Beth!
Andrea Metlika says
These are my mother's favorite. I really like the idea of switching up the citrus flavor. This is a fantastic recipe.
Irina says
Yes, Andrea, it is a great idea to experiment with citrus flavors. Enjoy! Thanks for your kind words.
Tonje says
These are amazing! Such an easy recipe as well, love it!
Irina says
I appreciate your comment, Tonje! Thanks a lot!
Lisa Huff says
Love all the tips and info. Not to mention that BUMP!! Great holiday treat!
Irina says
Oh, WOW! Lisa, it seems you are "obsessed" with that bump as well:) Thank you for your comment.
Dannii says
Oh these do look perfect. I am going to have to give them a try.
Irina says
Sure, Dannii! Happy baking and enjoy!:)
Jill says
I've never actually eaten a Madeleine before. Great information - now I want to try my hand at baking these.
Irina says
You will love Madeleines, Jill! This recipe is the authentic one: the shape, the taste, the texture... Let me know, please, how your baking went:) Thanks.
Amy says
Wow these do look perfect, I can't wait to try them
Irina says
Thank you, Amy! Happy baking!:)
Erika says
These look so good. Definitely going to be trying them.
Irina says
Really?! It is a great idea to make Madeleines one day, Erika! Happy baking! Thank you for your comment.
Joycr says
You don’t say how long to whisk the eggs and sugar. Some other recipes I’ve seen say to be beat with mixer for up to 10 minutes. Am I looking for the batter to become a certain consistency or color?
Irina says
You should beat eggs, caster sugar, honey and scraped vanilla seeds with a hand whisk just to combine. Look at photo 2 in the recipe. There is no need to whisk till the mixture becomes whitish. Please, let me know if you have more questions. Happy baking!:)
Susan Anthony says
The last 5 minutes of baking at the lower temperature was too much in my oven; except for the first overbaked batch, these were indeed perfect! I tried a simpler, less time-consuming recipe first but the results were not at all what I wanted. I used a metal pan but by following the directions closely I got the perfect "hump." I want to try the vanilla bean (I used extract) and brown butter.
Irina says
Susan, I am happy to hear that you made the perfect madeleines. Yes, you need to test your oven with the first batch of madeleines to adjust the baking formula. That is why I wrote the note #7 in the recipe card. Once you know your formula, you bake madeleines with confidence. I completely understand your desire to experiment with the madeleines recipe. Please, keep me updated on your experiments 🙂
Sujamas says
I made Madeleines a few times and your technique by turn off the oven for 8 mins and turn on again at 320F that is a great one! Thank you and YES! I make it and I love it! Moist, flavor and that hump...
Thank you,
Irina says
You are welcome, Sujamas! I am happy to hear that you love the recipe. Thanks.
Dannii says
These look amazing. I have never attempted to make my own, but I am going to have to try.
Irina says
Happy baking, Dannii! Please, let me know how it went.
Tania says
Such a great, informative post on madeleines, Irina! Although I'm not the best at baking, I have to give them a try!
Irina says
You will succeed, Tania! Just follow the recipe step by step and let me know if you have any questions.
Danielle Wolter says
What a great recipe! Your step by step instructions were so helpful and they came out perfect!
Irina says
I am so happy to hear that you liked the recipe. Thanks, Danielle!
Romina says
This is a fantastic recipe! Your madeleines look perfect.
Irina says
Thanks, Romina!
Mahy says
The madeleines to fight for! That texture is simply amazing, and the one I really like. Can't wait to make a big batch of these!
Irina says
Thank you, Mahy! Happy baking and enjoy!
Cindy says
We have been doing so much cooking as a family since quarantine started. The kids have been involved with researching recipes, selecting them and preparing them. We made this today and it was a hit with the entire family! Love this sweet treat~
Irina says
Thank you, Cindy, for letting me know that you loved madeleines. Yes, they are adorable for kids and adults.
Lisa says
My French grandmother used to bake madeleines for us (in fact that was actually her NAME! Madeleine. This reminds me of her so much! These look wonderful.
Irina says
Oh, WOW! Lisa, did you inherit your Grandmother's madeleine recipe? 🙂
Stacey says
Thanks for the tips for making madeleines, I didn’t know about the thermal shock process or the specific flour for madeleines.
Irina says
You are welcome, Stacey! You can simply use all-purpose flour. You will get the perfect madeleines!
Andrea Metlika says
These madeleines look fantastic! I've never made these before and am excited to try.
Irina says
Thank you, Andrea. Happy baking and enjoy the recipe!
Kelly Anthony says
Madeleines are one of my favorite cookies. Your tips and step by step directions make this a foolproof recipe.
Irina says
Please, enjoy the recipe, Kelly! And let me know if you have any questions.
Jacqueline Meldrum says
I've not enjoyed a madeleine for many years. I did buy a pan for making them at one point but never got around to doing it, so I am glad to have spotted your recipe and tips today. Sharing this one 🙂
Irina says
You should definitely give it a try, Jacqueline. The recipe is the foolproof one 🙂 Happy baking and enjoy!
Sandhya says
Thank you for sharing the ultimate guide to make madeleines! The whole post is self explanatory, so I know where to come when I am planning to make.
Irina says
I am so pleased to hear that. Thank you as well, Sandhya! Please, enjoy the recipe.
Adrianne says
Wow, these look absolutely perfect! I love the touch of honey in the ingredients as well. So delicate and they look amazing, thanks can't wait to give them a go. Cheers
Irina says
Thank you very much for your kind words, Adrianne! Please, let me know how it went 🙂
Marina says
Those French madeleines are so fluffy! I have to try out this recipe with my daughter this weekend.
Irina says
Happy baking and enjoy madeleines, Marina! Thanks for your comment.