Description: These classic French Madeleines are delicate, shell-shaped sponge cakes with a distinctive buttery flavor and a subtle hint of lemon. This recipe is simple, quick, and produces perfectly golden, soft, and slightly chewy Madeleines with the characteristic “hump” or “bump” on top. These little cakes are perfect for enjoying with a cup of tea or coffee, or as a delightful treat any time of day.
Ingredients:
- 100g (3.5 ounces or about 3/4 cup plus 1 tablespoon) all-purpose flour
- 100g (3.5 ounces or about 1/2 cup) unsalted butter, melted and slightly cooled
- 120g (4.2 ounces or about 1/2 cup plus 2 tablespoons) granulated sugar
- 2 large eggs, lightly beaten
- ½ teaspoon baking powder
- ½ teaspoon finely grated lemon zest (from about ½ medium lemon, untreated)
- Pinch of salt
- Optional: powdered sugar for dusting
Preparation:
Step 1: Prepare the Madeleine Pan
Thoroughly butter and flour a Madeleine pan. Be sure to get into all the ridges and crevices of each shell-shaped mold. This step is crucial to prevent the Madeleines from sticking and ensures they release cleanly after baking. A pastry brush can be helpful for even distribution. After buttering, lightly dust with flour, tapping out any excess. The goal is a thin, even coating that prevents sticking without leaving a thick, visible layer of flour on the baked Madeleines. You can also use a baking spray that contains flour.
Step 2: Combine Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Whisking ensures that the baking powder is evenly distributed throughout the flour, which is essential for proper leavening. A sifter can also be used for this step, especially if you are worried about lumps in your flour. Sifting will ensure a light and airy batter.
Step 3: Combine Wet Ingredients
In a separate, larger bowl, whisk together the sugar and lightly beaten eggs until pale and slightly thickened. This process incorporates air into the mixture, which contributes to the light and airy texture of the Madeleines. The mixture should become a lighter yellow color and increase slightly in volume. This step can take a few minutes of vigorous whisking, or you can use an electric mixer (handheld or stand mixer) on medium speed to achieve the desired consistency more quickly. Add the lemon zest to this mixture and whisk to combine. The lemon zest adds a bright, citrusy flavor that complements the buttery richness of the Madeleines.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough Madeleines. The batter should be smooth but still slightly thick. It is okay to have a few small lumps. Overmixing is a common mistake, so err on the side of undermixing rather than overmixing.
Step 5: Add Melted Butter
Slowly pour the melted and slightly cooled butter into the batter, whisking gently until fully incorporated. Ensure the butter is not too hot, as this can cook the eggs and affect the texture of the Madeleines. The butter adds richness and moisture to the cakes, giving them their signature buttery flavor and tender crumb.
Step 6: Chill the Batter
Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, or up to 2 hours. Chilling the batter is a critical step in achieving the characteristic “hump” or “bump” on top of the Madeleines. The cold batter creates a temperature difference when it hits the hot oven, causing the outside to set quickly while the inside continues to rise. This rapid rise is what creates the iconic bump.
Step 7: Preheat Oven
Preheat the oven to 180°C (350°F). This temperature ensures that the Madeleines bake evenly and develop a golden-brown color. Make sure your oven is properly preheated before placing the Madeleines inside. Use an oven thermometer to verify the accuracy of your oven’s temperature.
Step 8: Fill the Madeleine Pan
Spoon or pipe the batter into the prepared Madeleine pan, filling each mold about ¾ full. Do not overfill the molds, as the batter will expand during baking. A piping bag or a small spoon can be used for this step. Be careful to distribute the batter evenly across all the molds.
Step 9: Bake the Madeleines
Bake for 10-15 minutes, or until the edges are golden brown and the Madeleines spring back lightly when touched. Keep a close eye on the Madeleines during baking, as baking times can vary depending on your oven. Once a small hump begins to form, open the oven door quickly to release some heat and quickly close, this will help create the famous bump.
Step 10: Cool and Serve
Remove the Madeleines from the oven and let them cool in the pan for a few minutes before gently inverting them onto a wire rack to cool completely. Dust with powdered sugar, if desired, before serving. Madeleines are best enjoyed warm or at room temperature.
Why you will love this recipe:
This recipe is a winner for several reasons. First, it’s surprisingly easy to make with simple ingredients you likely already have in your pantry. The instructions are clear and straightforward, making it perfect for both beginner and experienced bakers. Second, the results are incredibly delicious: tender, buttery, and subtly flavored with lemon. The iconic hump on top adds a touch of elegance, making these Madeleines perfect for impressing guests or simply enjoying as a special treat for yourself. Finally, the chilling time is a game changer! It guarantees that beautiful, signature hump that makes Madeleines so visually appealing and structurally unique.
COOKING Rating:
- Ease: Easy
- Taste: Excellent
- Appearance: Classic & Elegant
Serving Suggestions:
- Serve warm or at room temperature with a cup of tea or coffee.
- Dust with powdered sugar for a classic presentation.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Enjoy as part of a brunch spread or afternoon tea.
- Dip in chocolate ganache for an extra decadent treat.
Tips:
- Don’t overmix the batter: Overmixing develops gluten and can result in tough Madeleines.
- Chill the batter: Chilling is essential for the signature hump. Don’t skip this step!
- Use a good quality Madeleine pan: This will ensure the Madeleines release easily and bake evenly.
- Don’t overbake: Madeleines should be golden brown and spring back lightly when touched.
- Melt the butter and let it cool: Hot butter can cook the eggs and affect the texture.
- Lemon Zest is KEY: Fresh lemon zest will give you the best flavor.
- Baking temperature: Start with the oven preheated to 350°F (180°C), but opening the oven door quickly once you see a little hump forming can help create the big bump we are looking for!
Prep Time: 15 minutes Cook Time: 10-15 minutes Total Time: 1 hour 25-30 minutes (includes chilling time)
Nutritional Information (per Madeleine, approximate):
- Calories: 80-100 kcal (depending on size)
- Protein: 1-2g
- Sodium: 20-40mg
Conclusion:
These Classic Lemon Madeleines are a delightful treat that’s surprisingly easy to make at home. With their delicate flavor, tender crumb, and iconic shape, they are perfect for any occasion. Whether you’re enjoying them with a cup of tea, serving them to guests, or simply indulging in a sweet craving, these Madeleines are sure to bring a touch of French elegance to your day. The key to success lies in chilling the batter and not overmixing, resulting in perfectly golden, soft, and utterly delicious little cakes. Give this recipe a try, and you’ll soon be enjoying these classic French treats straight from your own kitchen!
Questions and Answers about this Recipe:
- Q: Why is it important to chill the batter? A: Chilling the batter is crucial for creating the signature “hump” or “bump” that’s characteristic of Madeleines. The cold batter, when it hits the hot oven, creates a temperature difference. This causes the outside of the Madeleine to set quickly while the inside continues to rise, resulting in the distinctive hump.
- Q: Can I use a different citrus zest instead of lemon? A: Absolutely! While lemon zest adds a classic flavor, you can easily substitute it with orange zest, lime zest, or even grapefruit zest for a different twist. The key is to use fresh, finely grated zest for the best flavor. Adjust the amount to your preference, but ½ teaspoon is a good starting point.
- Q: My Madeleines are sticking to the pan. What can I do? A: Ensuring the Madeleine pan is properly greased and floured is essential for preventing sticking. Use a generous amount of butter and make sure to get into all the crevices of each mold. Then, lightly dust with flour, tapping out any excess. Alternatively, you can use a baking spray that contains flour. If your Madeleines are still sticking, let them cool in the pan for a few minutes before gently inverting them onto a wire rack.
- Q: Can I make the batter ahead of time and store it in the refrigerator? A: Yes, you can! The batter can be made up to 24 hours in advance and stored in the refrigerator. In fact, some bakers believe that longer chilling times enhance the flavor and texture of the Madeleines. Just be sure to cover the batter tightly with plastic wrap to prevent it from drying out.
- Q: How long will the Madeleines stay fresh? A: Madeleines are best enjoyed fresh, ideally within a day or two of baking. Store them in an airtight container at room temperature to maintain their soft texture. If you live in a humid environment, you can add a piece of parchment paper into the container to absorb any excess moisture. While they can be stored for longer, they may start to dry out.
