French
Madeleines
These small shell-shaped cakes are tender and buttery, with a delicate lemon scent and the classic little hump from a well-rested batter. Serve them slightly warm, when the edges are just crisp and the crumb is soft.
Ingredients
- Unsalted butter45g, plus extra for the mould
- All-purpose flour55g, plus extra for the mould
- Baking powder1/4 tsp
- Fine sea salt1 pinch
- Large egg1
- Caster sugar45g
- Honey1 tsp
- Finely grated lemon zest1/2 tsp
- Vanilla extract1/4 tsp
- Icing sugar1 tsp, for dusting
Method
- Melt the butter in a small saucepan over medium heat until it smells nutty and the milk solids turn light amber, then pour it into a bowl and let it cool until just warm.
- Sift the flour, baking powder, and salt together in a small bowl.
- Whisk the egg, caster sugar, honey, lemon zest, and vanilla for 3 to 4 minutes, until pale, thick, and ribbon-like.
- Fold the dry ingredients gently into the egg mixture in two additions, keeping as much air in the batter as possible.
- Fold in the warm browned butter in a thin stream until the batter is glossy and smooth.
- Cover the batter directly and chill for at least 1 hour, or up to overnight, to help form the traditional madeleine hump.
- Brush a madeleine mould with melted butter, dust lightly with flour, tap out the excess, and chill the mould while the oven heats.
- Heat the oven to 220°C, then spoon the cold batter into 6 madeleine cavities, filling each about three-quarters full without spreading it.
- Bake for 4 minutes, reduce the oven to 190°C, and bake for 5 to 6 minutes more, until the edges are golden and the centres spring back.
- Unmould the madeleines immediately onto a rack, dust lightly with icing sugar, and serve warm or at room temperature.
Common questions
Can I substitute salted butter for unsalted butter in madeleines?
Yes, but reduce or omit the added fine sea salt. Salted butter varies by brand, so the result can be slightly saltier than intended. Unsalted butter gives you the cleanest control over flavor.
How long should I chill madeleine batter before baking?
Chill the batter at least 1 hour, and up to overnight. The rest firms the butter and helps create the signature hump. If you’re short on time, don’t skip chilling entirely or the texture will suffer.
Why didn’t my madeleines get the classic hump?
Common causes are batter that wasn’t chilled enough, overmixed batter that lost air, or a mould that wasn’t hot enough when baking started. A cold batter and a properly heated oven are the biggest factors.
How should I store madeleines, and can I freeze them?
Store cooled madeleines in an airtight container at room temperature for 1 to 2 days. For longer storage, freeze them in a sealed bag or container for up to 1 month, then thaw at room temperature.
What is the best way to serve madeleines?
Serve them fresh and slightly warm if possible, dusted lightly with icing sugar. They’re excellent with tea, coffee, or hot chocolate. For a nicer presentation, add a little extra lemon zest on top before serving.