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 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 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 me and numerous readers.
- 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.
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 an 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 as 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!
Browse all the Cake Recipes
Craving more sweets? Subscribe to my newsletter to receive recipe updates straight to your inbox. In addition, you can follow me on Instagram, Pinterest, Facebook, and Yummly to see what I am getting up to.
NEED TO ADJUST YOUR BAKING PAN SIZE?
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 cup + 1 ½ tablespoon (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. If the nutrition information is important to you, you should independently verify it using your preferred tool. Under no circumstances will Baking Like a Chef be responsible for any loss or damage resulting from your reliance on the nutritional information. You are solely responsible for all decisions about your health and ensuring that any nutritional information provided is accurate. Please, read the disclaimers in our Privacy Policy.
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.
Pam says
Wow! What a lot of great tips. I will definitely have this blog post open on my laptop when I make these for the first time.
★★★★★
Irina says
Thank you, Pam! Please, let me know once you make the recipe. 🙂
Julie says
Hi! Thanks for sharing this recipe. I just noticed in your article, you mentioned milk, but in your recipe and the list of ingredients, milk is not on the list. Can you please clarify? And if I were to make half of the recipe, should I add 2 or 3 eggs? Thank you😊
Irina says
Hi, Julie. Thanks for your interest in the recipe. Yes, I wrote a comprehensive guide to French madeleines, but the recipe itself does not include milk. Although, many French chefs add it to their recipes. Please, follow the recipe as provided, and you will succeed! To make half of the recipe, you will need 2 1/2 large eggs. The best to measure is to use a kitchen scale. Otherwise, please, beat the third egg, and use its half. Please, let me know if you have more questions. Happy baking!!!
Rannie says
Thanks for the amazing recipe and many tips. I’ve baked a few times already, and the results have been fabulous. (I followed your recipe to a T) You mentioned that following the oven temperatures are crucial to have the famous bumps. However, I just wonder if it would be still working on baking them at one steady temperature as other recipes suggested. Some of them just bake them in 180 C, and the bumps are still made. What do you think? I just have to ask. Thank you again.
★★★★★
Irina says
Hello Rannie, I am so happy to hear that the recipe worked for you! To tell the truth, I have never tried to bake madeleines at a steady temperature and get the famous bump. The thermal shock is responsible for the development of that pretty bump. Maybe it is worth experimenting with. 🙂 I have just found a madeleine recipe by French chef Cyril Lignac where he bakes madeleines at a steady 175C. Please, have a look at the madeleines' bump. The one interesting thing I learned that the height and the form of the bump are different using different baking regimens. For example, I tried to make madeleines using the madeleine recipe on my blog but used the baking regimen by Philippe Contichini. The bump was different! It was the highest madeleine I ever made. So, now it is your choice what kind of madeleine bump to create. 🙂 I will be curious to read if you tried other baking regimens. Happy baking, and enjoy it!
Cha says
Hello!! Thank you so much for the recipe. I will try to bake it this weekend. Instead of lemon zest, can I use cocoa powder? How about the amount of cocoa powder? Because my family doesn't really like lemon.
★★★★★
Irina says
Hello Cha! Thanks for your interest in the recipe! First, you can easily omit lemon zest. That's it! If you want to make a chocolate version of madeleines, replace 4 1/2 tablespoons (35 g) of all-purpose flour with cocoa powder. It means you will use 35 g cocoa powder and 215 g flour (in grams). Please, let me know how your baking went. Happy baking!!!
Lubna says
Wow....these look perfect and absolutely delicious. Thank you for sharing such a wonderful and detailed post.
Irina says
You are very welcome, Lubna! Please, enjoy the recipe. 🙂
Anjali says
I've always felt intimidated to make the perfect madeleines at home, but your recipe has inspired me to give it a try!! These look so soft and delicious, and your tips for baking them are super helpful!
★★★★★
Irina says
I am glad you like the recipe, Anjali! The next step is to make madeleienes. 🙂 Happy baking!
Amanda Wren-Grimwood says
I love madeleines, and there are so many great tips here to get the hump right! Definitely trying this method.
★★★★★
Irina says
It sounds great, Amanda! Happy baking, and enjoy it!
Dannii says
I have always wanted to make these, and this has given me the nudge, as they look pretty simple.
★★★★★
Irina says
Oh, my post makes sense now. 🙂 I hope you will make madeleines, Dannii! Thanks for stopping by.
Julia says
The best madeleines I have ever tried!
★★★★★
Irina says
Thanks a lot, Julia!
Katya says
I am about to make these, and the recipe looks great; thank you for all the extra information - it really helps to understand the process!
My question is - do you use unsalted butter? I don't see any salt in the list of ingredients.
Thank you!
Irina says
Hi Katya, thanks for your interest in the recipe. Yes, please, use unslated butter. Happy baking, and enjoy it! 🙂
Ili Kamardin says
Hi, I'm Ili from Malaysia. I've just baked madeleines using your recipe; it turned out well. Thank you so much for this recipe. I love it so much. 🥰
★★★★★
Irina says
Thank you, Ili, for making the madeleine recipe. I am happy to hear that you loved it!
Maria says
Hello, is it possible to replace honey with maple syrup? Thank you very much for your detailed post. I've never had success with beautiful bumps baked in a silicone mold, but you've inspired me to try again.
★★★★★
Irina says
Hello Maria, thanks for your interest in the madeleine recipe. I have never replaced honey with maple syrup in this recipe, but I think it should work. So yes, theoretically, it should be fine. Please, get here back to leave your feedback. Thanks, and happy baking!
Maria says
Hello Irina, I didn't switch out the honey, and I'm pleased to report a successful bake with a high hump 🙂 It was so yummy that I went on to bake 5 different flavors for my family, and it was a hit! Thank you once again! Now I'm addicted to baking madeleines :)))
★★★★★
Irina says
Thanks, Maria! I am so happy to hear that!!! I also have a post for gingerbread madeleines. They are my favorites! 🙂
Amy says
So, even when using the "shell" or scalloped mold, do you still want the bumps? Also, do you dust w powdered/confectioners sugar afterward? And, if so, and if making in advance - would you shake that on just before serving? Thank you!
Irina says
Hi Amy, thanks for your interest in the recipe. Yes, you should obtain the bump baking in any mold. As for dusting with icing sugar, it is not necessary, but you can do this before serving (after the madeleines are cooled down). Please, let me know if you have more questions.
Melody says
Hi, Thank you for the great recipe; I just want to know if I can replace the all-purpose flour with cake flour?
★★★★★
Irina says
Hi Melody, thanks for your interest in the recipe. I have never seen any French chef's madeleine recipe using cake flour, to tell the truth. I am not sure if such flour exists in France, though. As for me, I always use all-purpose flour to make madeleines. So I would suggest following the recipe as it is to get the same result as me. Then you will be able to experiment in madeleine baking. 🙂 If you ever try to making madeleines with cake flor, please, let me know how it went. Thanks!