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 ingredients and madeleine pan, all the secrets of authentic madeleine hump, and storage suggestions - you name it!
Here 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!
It is pretty funny that I did not even know what a French madeleine was many years ago.
I did not realize that madeleines are cakes and not cookies, and I could not imagine the mysterious stories behind the madeleines' origin.
Today, I can tell that my madeleine baking skills have been entirely perfected, and I have started to experiment with their flavors.
From time to time, you will find me playing different recipes for these butter cakes to get a higher bump!
The highest madeleine I have ever made was 1.57 inches or 4 cm tall.
If you have ever wondered how to make the best French madeleines and make a success in making them, you are in the right place.
I am putting together all the tips and advice to guide you. So take notes of essential steps before you get started and enjoy.
I will show what ingredients go into the recipe and how to prepare a madeleine mold to get the hump on top, which is a signature of the authentic madeleine pastry.
I would highly recommend downloading the FAQ Guide, where I answer all the questions regarding madeleine baking.
Why you should try this recipe
- This a foolproof madeleine recipe tested and re-tested by numerous readers and me.
- The recipe guarantees perfectly shaped and authentic French butter cakes with a signature hump on top.
- It is customizable in any way you desire.
Ingredients
Here is a comprehensive overview of what ingredients you will need. Follow the full madeleine recipe below for detailed amounts and instructions.
Also, read Madeleine Ingredients.
Eggs: the recipe calls for large eggs at room temperature.
Sugar: use granulated sugar to make the recipe or replace it with caster sugar.
Butter: it is crucial to use top-quality butter such as European or European-style butter with higher fat content. This recipe calls for unsalted butter.
Flour: use all-purpose flour or French T55 flour.
Honey: the recipe calls for chestnut honey but please, feel free to 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: it is an ingredient responsible for forming the madeleine's hump. Make sure it is fresh and aluminum-free.
Vanilla bean: add scraped seeds of the vanilla bean to bring vanilla flavor to your madeleines. You can replace it with ½ to 1 teaspoon of pure vanilla extract.
Lemon zest: make sure to use organic lemon to make fresh zest with a zester grater. You can replace it with orange zest or omit this ingredient if you are not a fan of citrus flavor.
How to make madeleines
To make the batter, place large eggs, granulated sugar, honey, and scraped seeds of half of the vanilla bean in a large bowl (photo 1) and beat with a hand whisk (photo 2).
Sift flour and baking powder with a flour sifter in a separate bowl.
Add the dry ingredients to the egg mixture (photo 3), and combine with a whisk or rubber spatula (photo 4).
Add melted butter (it has to be cooled till 120 °F/50 °C) and whisk again (photo 5).
Zest half of a lemon with a zester grater, add to the butter mixture, and gently mix (photo 6).
Cover the sponge-like 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.
Preheat the oven to 425 degrees F/220 degrees C. Using a pastry brush, butter the cavities of the metal madeleine pan. Then dust it with flour, and tap any excess flour; there is no need to grease a silicone mold.
Using a piping bag, fill the cavities up to ¾ (photo 7).
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.
Remove golden brown cakes 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 (photo 8), so that they completely cool (do not use a wire rack to avoid its traces on the surface of madeleines).
Dust cooled madeleines with confectioners' sugar if desired.
Recipe variations
Classic French madeleines are lemon madeleines flavored with lemon zest. But they can be customized endlessly.
Add some poppy seeds that beautifully pair with lemon in Lemon Poppy Seed Madeleines.
Don't you like a hint of lemon? Then add orange blossom water or vanilla extract.
Spice up your madeleines with spices blend and make Gingerbread Madeleines. If you are in love with matcha, make matcha madeleines then.
Dip them in melted dark or white chocolate and enjoy the most delicious French pastry.
Finally, if you want to test the basic madeleine recipe and create your own perfect madeleines, have a look at flavor twists on a classic.
Also, think outside the box when it comes to making your favorite tea cakes: make large (aka regular-sized) madeleines or mini madeleines.
Experimenting with different molds can lead you down a fascinating path.
Try experimentally shaped cakes by making them in a spherical scallop madeleine mold or heart-shaped pan from CHEFMADE.
You can also try making your own madeleines without mold. Just follow the recipe designed for muffin cups, and you will end up with perfectly round cakes.
Or make a sharing version of madeleines - Madeleine cake - that will change your mind: this easy cake skips all of those pesky steps so it can be ready in no time at all.
Although madeleines are eaten for breakfast or dessert, it is quite possible to modify the recipe to make savory madeleines.
They make perfect appetizers with added parmesan, bacon, pesto, or even tomatoes.
How to serve madeleines
Serve madeleines immediately (straight from the oven) for an exceptional taste.
There is etiquette, a French ritual to eating these golden little tea cakes. Warm madeleines are best enjoyed with a cup of tea.
Take Earl Gray tea, a black tea flavored with bergamot. It will harmonize well with the lemon note of classic madeleines.
To appreciate their taste and release their flavor, madeleines have to be dipped in tea, the same way Marcel Proust enjoyed little cakes. But, unfortunately, coffee isn't the same.
French chefs serve madeleines as an elegant way to finish dinner in top French restaurants.
Owner of Restaurant Daniel, Daniel Boulud serves his iconic cakes with Ruinart Blanc de Blancs.
Indeed, you can adapt this concept when the simplest pairs well with the most sophisticated.
Storage instructions
Store madeleines in an airtight container (preferably in glass) for a couple of days, four days maximum.
Can you freeze madeleines? Yes, you can freeze madeleines for up to three months, but they may lose their taste a bit.
Bring the cakes to room temperature for one to two hours to thaw them.
Expert tips
- Do not overheat butter while melting. To avoid this, turn off the heat when half of the butter is melted and mix butter off the heat.
- Preheat the oven to 425 degrees F/220 degrees 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 degrees F/220 degrees 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, as 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.
Frequently asked questions
The correct French pronunciation of madeleine is [mad.lɛn]. It is pronounced as /ˈmædleɪn/ or /ˌmædlˈeɪn/ in English.
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 cakes. But even in France, where the madeleines originated, many chefs still call them madeleine cookies.
Madeleines are a French type of petite gateau or sponge cake, usually shaped like an elongated scallop shell. As teatime cakes, they are an essential part of French culture. Ladyfingers are French biscuits too, but they originated in Italy and were inspired by the sponge finger recipe of Catherine de Medici's pastry chefs. They are used to prepare delicious desserts such as Charlotte or Tiramisu.
Refrigerate the madeleine batter covered in contact with plastic film 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 even round molds.
Keep madeleines in an airtight container, and they will stay fresh for up to 2 to 4 days.
No, the baked madeleines don't need to be refrigerated. Instead, you can store them at room temperature.
Love madeleines? Try these next!
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Recipe card
Classic French Madeleines Recipe
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 madeleines 1x
- Category: 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) butter, melted
- 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
* If needed, please refer to Baking Conversion Charts.
**Want to make perfect madeleines? Grab this FREE FAQ Guide!
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 till 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 degrees F/220 degrees 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 degrees F/220 degrees 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 degrees F/160 degrees C for the other 3 to 4 minutes.
- Remove 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. Next, 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). Dust madeleines with confectioners' sugar if desired.
Notes
- Do not overheat butter while melting. To avoid this, turn off the heat when half of the butter is melted and mix butter off the heat.
- Preheat the oven to 425 degrees F/220 degrees 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 degrees F/220 degrees 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, like 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 madeleine
- 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
Keywords: madeleine, madeleines, madeleine cake, French madeleines, madeleine recipe, best madeleine recipe, how to make madeleines
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. All posted pictures are mine.
Nart says
Your madeleines look so perfect, and your instructions are so clear. I've never had guts to make them, but you've inspired me!
★★★★★
Irina says
Thank you, Nart! Happy baking, and please, let me know how it went. 🙂
Biana says
Thank you for this amazing guide! Now I will definitely be able to make my own madeleines.
★★★★★
Irina says
You are very welcome, Biana! And happy baking! 🙂
Jennifer says
I'm impressed with the height of these madeleines. I've always struggled to get them beautiful and high, and finally! Thank you for the tips.
★★★★★
Irina says
You are welcome, Jennifer. Yes, there are a few tips to make madeleines as the perfect ones.
Gabby says
They were wonderful! And they gave me an excellent excuse to pull out my madeleine pan from the back of the cupboard. It's been far too long since I made any, but I had a very successful batch with this recipe!
★★★★★
Irina says
I am thrilled to hear that you succeeded with madeleines, Gabby! Thanks.
Bhawana says
Making these in my to-do list for a long time. But I always step back thinking if the madeleines don't come out perfectly? Thanks for sharing such a detailed post.
★★★★★
Irina says
Perfect, Bhawana. Now you have this step by step guide to making perfect madeleines. Please, enjoy the recipe.
Jamie says
I love the detailed steps to this recipe and how you went into the history of madeleines! I'm going to attempt making these this weekend!
★★★★★
Irina says
Thank you, Jamie. Happy baking and please, let me know how it went!
Nart says
Thank you so much for this recipe! Your instructions are so clear, so mine came out perfect!
★★★★★
Irina says
It is perfect, Nart! Thanks for letting me know. 🙂
Priya says
I have always enjoyed them but never made them. Thanks for your recipe. I will make them myself!
★★★★★
Irina says
Please, enjoy the recipe! Happy baking!
Shadi Hasanzadenemati says
I love how easy and delicious this recipe is. It's perfect for a gathering or a party.
★★★★★
Irina says
Yes, indeed! Madeleines make a great edible gift, too! Thanks for visiting the recipe!
Hazel says
Can I check why the bump disappear at the last 3-4mins bake?
Irina says
Hazel, it has never happened with my madeleines before, and I made them plenty of times. Did you turn the oven to 320 F/160 C for the other 3 to 4 minutes? Or maybe you opened the oven door to check the bump in the middle of baking? Please, let me know to figure out what was wrong.
Michelle says
So pretty and delicious! I've never made them before, but they turned out great!
★★★★★
Irina says
Oh, I am so happy to hear that the madeleines turned out great! Thanks for this news, Michelle!
Michelle Frank says
I'm where you were several years ago: I've never—to my knowledge—eaten a madeleine, let alone tried to make one. But your recipe is broken down step-by-step and explained so well that I feel confident that I can do this!
★★★★★
Irina says
Sure thing, Michelle! Happy baking, and enjoy it. If you have any questions, please, let me know.
Kushigalu says
These madeleines look so perfect. Thanks for sharing your tips and tricks. I will try your way soon.
★★★★★
Irina says
It is a great idea, Kushigalu! Happy baking!
Veena Azmanov says
I love baking, and this recipe is undoubtedly a go for me. Looks delicious, and thanks for all your wonderful tips.
★★★★★
Irina says
You are very welcome, Veena! Please, enjoy the recipe.
Lizet Bowen says
We've made your recipe a couple of times already. And every time it comes out great! Thanks for sharing a detailed recipe.
★★★★★
Irina says
Thank you for your comment, Lizet. I am happy to hear that you love the madeleine recipe.
MaryJane says
Hi Irina! I've been baking madeleines for years, and I never tried it with beurre noisette. You mention it, yet I didn't found it in your recipe. I imagine it would taste a bit like a financier with brown butter. And, just to know your opinion, which one is more delicious? With regular melted butter or brown butter? Thanks!
Irina says
Hello MaryJane! I have never tried to make madeleines with brown butter either, so it is hard to say what madeleine variation is more delicious. Nothing prevents you and me from dividing the batter into two halves next time and experiment with melted and brown butter. I played with madeleines quite a bit (please, have a look at this post Flavor Twists on Classic French Madeleines) and found that I liked spiced (gingerbread) madeleines the most! Please, let me know if you make madeleines with brown butter. 🙂
Emily says
My family loves madeleines, and these were a huge hit. Your expert tips were very helpful!
★★★★★
Irina says
It is wonderful! Thank you, Emily, for letting me know that your family loved madeleines.
Tracy says
These are SO GOOD. We loved madeleines, and they were so fun to make with my kids!
★★★★★
Irina says
This is a pleasure to know, Tracy. Thanks.
Alexandra says
Delicious and perfect with my morning coffee - these are absolutely lovely, and a foolproof recipe!
★★★★★
Irina says
Thanks for your kind words, Alexandra!
Saif says
I have tried similiar sponge cake but French madeleine is new to me. I am sure it taste delicious. I think I am going to make this really soon.
★★★★★
Irina says
Thanks for visiting the recipe. Happy baking and enjoy it, Saif!
Julia says
So many great tips and useful information. Can't wait to try your recipe!
★★★★★
Irina says
Please, enjoy the recipe, Julia!
Tanisha says
Love your recipe, was super excited to try it out, but when I did my madeleines didn’t get a bump at all, they did raise a bit but not how I expected! I did everything to your recipe (however, had to use a metal mold), and I have no idea where I could’ve gone wrong!😧
Irina says
Hi Tanisha, thank you for your interest in the recipe. Yes, in my opinion, a madeleine mold matters. I prefer silicone madeleine pans: Freshware made the one I use, but now is discontinued. I would recommend trying a madeleine mold by Lekue (the affiliate link is in the post), which is similar to the one I use. I also read good reviews about "Tefal 8 J4172614 Cake, mould, crispy bake, madeleines, Black", but I have not tried it myself. The most important is the thermal shock: make sure to keep the batter in the fridge overnight, also to keep the dough in the refrigerator between batches and follow the temperature regimen written in the recipe. I am ready to help you to achieve that famous bump of madeleines. Please, carefully read the whole post and try to figure out where you could go "wrong." Then please, let me know.
Monique says
Most comprehensive madeleine's post!
★★★★★
Irina says
Thank you very much, Monique!
Lata Lala says
The French madeleines look absolutely amazing. I loved your tips about making them perfect. I have Madeleine mold at home but somehow was procrastinating. You inspired me to make them soon.
★★★★★
Irina says
It is a great idea to start using your madeleine mold. 🙂 Happy baking and enjoy it, Lata!
Jacqueline Meldrum says
I bought a madeleine pan years ago, but I've never used it. Now I'm excited to dig it out and try your recipe.
★★★★★
Irina says
Happy baking and enjoy the recipe, Jacqueline. Please, let me know how it went. 🙂
Bintu says
These happen to be one of our favorite sweet treats in our house - will definitely be trying making them myself!
★★★★★
Irina says
I hope you will love these madeleines. Happy baking, Bintu!
Kushigalu says
I have never tried making madeleines myself. Thanks for all the tips and tricks. Looks so delicious!
★★★★★
Irina says
Thanks for visiting the recipe, Kushigalu! I hope you have been intrigued enough to try to make them. 🙂
Amanda Wren-Grimwood says
I love madeleines, and it's great that you've included so many tips to make sure you get the perfect shape too.
★★★★★
Irina says
Thank you, Amanda. Please, enjoy the recipe.
Alisha Rodrigues says
I love the texture of these. Never tried these before, but the way you make madeleines looks so easy!
★★★★★
Irina says
Thank you, Alisha! You will love madeleines once you make them. 🙂
Sue says
I've never tried to make madeleines, but now I want to! I swear I could eat every one pictured!
★★★★★
Irina says
Thank you, Sue! You made me smiling. 🙂 Please, enjoy the recipe.
Dannii says
These madeleines look perfectly light and delicate. I can't wait to try them.
★★★★★
Irina says
Dannii, happy baking and enjoy them!
Maria says
Madeleine making is really challenging. It's not just baking; it's like science. Every ingredient should be measured to make the best one. This is undoubtedly a very delicious madeleine. Thank you so much for sharing your tips and techniques for this wonderful recipe.
★★★★★
Irina says
You are very welcome, Maria. At first, madeleine making seems complicated, but in reality, it is easy to make! The most impressive part is to watch how the bump is growing while baking. 🙂
OC says
Thanks for the recipe; the hump is perfect. I cut down the butter and sugar to 200g, still found it a bit too sweet. Will go down to 150 next time.
★★★★
Irina says
Thanks! I am glad to hear that your madeleines turned out perfect. I always recommend following the recipe exactly as written for the best results. Cutting the sugar amount does not always give the best result since it is not only responsible for sweetness, but it provides the texture of baked goods. But if you feel comfortable to experiment, just go for it! And keep me updated 🙂 Happy baking!
Judy Stammers says
I have just read your article. I love making madeleines. I have used wattle seed in them too. YUM. I will be trying your recipe as it is very close to the one I learned.
Irina says
Perfect, Judy! Happy baking and enjoy madeleine making! 🙂
Ivy says
Thank you so much for sharing this perfect madeleines recipe. I love the idea that you share the history, the role of each ingredient, the chemical reaction, the explanation of different molds, and things we need to pay attention to. I find myself more confident to make madeleines with your article and recipe as I understand why I need to do this and that. It is easy to follow the steps and instructions. I do learn a lot.
I made 12 dozens, and ALL 144 madeleines were perfect!!! To me, it is unbelievable. They were all in perfect shape, and they were super delicious. The bumps looked fantastic!!!
★★★★★
Irina says
Thank you so much, Ivy! You have made my day! I am delighted that all 144 madeleines turned out perfect! 🙂 Please, stay tuned for more recipes to come by subscribing to our emails. And have you looked at how to experiment with madeleines yet? https://www.bakinglikeachef.com/madeleine-flavors-classic-french-madeleines/
Matthew says
Thank you for your post! I really appreciate the detail that you have put into this. Definitely going to try it for me! I want to ask what sort of oven setting/mode did you use? Because I know the fan setting and top-down heat setting gives a different result even when set to the same temperature.
★★★★★
Irina says
Hi Matthew, Thank you for your interest in the madeleine recipe. My oven has the only down heating element. You will need to play a bit with the baking formula. I would recommend decreasing the last baking time once the bump has appeared. I would not touch the time when the oven is switched off. Please, let me know how it went. Happy baking!
Tom says
Hi, I tried to make them, but the bump did not come out, what can be the reason? Even flat, they taste nice, thanks!
★★★★★
Irina says
Hi Tom, Please, try to review the recipe when and where you stepped out. The main tip to get the bump is to have a well-preheated oven, cold batter, and a chilled madeleine pan. Plus, never open the oven door while baking. Please, keep me updated to get to know what caused the failure in baking. I really want you to succeed next time 🙂
Olivia says
I love the detailed info and comparison with different chef's instructions. I do want to point out that the eggs should be at room temperature; that's crucial.
★★★★
Irina says
Olivia, I agree with you. In baking, the ingredients used at room temperature make a difference. Thanks for pointing this out; I often write the importance of this step.
Kim Kessler says
By far the best recipe and explanation step by step on how to cook and mix ingredients. I have made madeleines before with a few different recipes, and not one tasted or had the hump effect. These madeleines had an awesome flavor and beautiful sponginess, along with a hump that seemed so difficult to achieve. Thank you so much for making this awesome recipe shareable and explained. You just made my 2021 (and maybe a friend or neighbors too since I love to share).
Irina says
Kim, you have just made my day! Thank you very much for your comment. I am happy to know that you succeeded and loved the recipe. Please, let me know if you make any other recipes from the blog. 🙂
Lauren Vavala says
I've never made madeleines before, but now I really want to. These look so soft and fluffy and delicious!!
★★★★★
Irina says
Lauren, thanks for your interest in the recipe. Please, enjoy it!
Amy says
Ooo, these look so good; I can't wait to try them!
★★★★★
Irina says
Thanks, Amy! Happy baking!
Amanda Wren-Grimwood says
Madeleines can be so tricky to make, but there are so many great tips in here.
★★★★★
Irina says
Thanks, Amanda! I hope all the tips and tricks help bake madeleines successfully.
Jacque Hastert says
These look like one delicious dessert to enjoy this weekend. I have everything saved and will be running to the store to get all the ingredients. Thank you for sharing. I will be back to let you know how delicious they were.
★★★★★
Irina says
Happy baking, Jacque! And I will be waiting for your feedback!
Genevieve says
Madeleines are my husband's favorite cookie! Saving for later!
★★★★★
Irina says
Great, Genevieve! Please, enjoy the recipe.
Denay DeGuzman says
What great suggestions on how to make this recipe without a specialty pan! These little baked goods are easy to make and so delicious! Yum. Yum.
★★★★★
Irina says
Yes, it is nice to be able to make madeleines without a madeleine mold. Please, enjoy the recipe, Denay!
Jamie says
I love how simple and straightforward all the ingredients are! It makes such delicate madeleines that are perfect with my morning tea!
★★★★★
Irina says
Thanks for visiting the recipe, Jamie. Please, enjoy it!
Jessica Formicola says
I've never been successful at making madeleines until I tried this recipe! Thanks so much for sharing it!
★★★★★
Irina says
You are very welcome. And thanks for your feedback, Jessica
Jess says
I had never heard of these before stumbling upon your website. I am fascinated by their origin and am now excited to try them!
★★★★★
Irina says
Jess, you will fall in love with these little tea cakes once you make them. Happy baking!
Beth says
Wow! These look so delicious and yummy! I can’t wait to try this recipe! So excited to make these with my daughter!
★★★★★
Irina says
Sure thing, Beth. Happy baking and enjoy it!
Gaby says
Excellent explanation of madeleines, their origins, where they come from, and how to get the perfect madeleine. I absolutely love blogs like this. I made the madeleines, and they came out perfect. I am a madeleine fan!
★★★★★
Irina says
Gaby, you have made my day! Thank you very much for your comment. I am so happy to hear that you succeeded with madeleines! Please, stay safe and be in touch. To stay updated with the recipes from my blog, please, sign up here: https://www.bakinglikeachef.com/subscribe/