This Classic French Madeleine recipe makes perfect little buttery cakes with a beautiful hint of lemon.
Light and delicate on the inside, slightly crispy around the edges with that signature scalloped shell shape, they're just as adorable as they are delicious.
First things first, are madeleines cookies or cakes? Though there's a debate about this, madeleines are actually little French butter cakes.
Light and moist like cake but smaller like a cookie, they're absolutely delicious, sweet little morsels that go perfectly with that afternoon cup of tea or coffee.
We also love this Swedish Almond Cake with a cuppa, and it's super easy to make.
On a recent trip to France with Viking River Cruises, we took a food tour through Paris where we sampled delicious croissants and macarons.
Pierre Hermé was named World's Best Pastry Chef by The World's 50 Best Restaurants in 2016, so this is definitely a spot not to miss when in Paris!
But one of the most celebrated French pastries is definitely classic madeleines, which is the inspiration for this recipe.
You may have tried these scrumptious Chocolate Dipped Madeleines that I made for Valentine's Day.
They're always a huge hit, but this recipe uses a slightly different technique, by whipping a lot of air into the egg and sugar mixture, until it reaches a ribbon stage.
This makes the perfect sponge-like batter that allows them to bake up super light and airy. Delicious!
And if I've got you thinking about that trip to France, see what we found to do in Paris at night!
❤️ Why We Love this Recipe
When you consider French pastries, most people immediately think overly complicated recipes. That's not the case with this recipe.
These madeleines are easy to make, using common baking essentials that you probably already have on hand, no special ingredients required.
Half dipped in melted white chocolate, they're fancy enough for holidays, special occasions and gift giving but easy enough for a causal sweet treat you can make in under an hour and a half.
This recipe is versatile. Change up the flavors or the chocolate for a totally different dessert each time.
🛒 What Goes into This Recipe
- Melted butter-cooled so that it does not scramble the egg mixture
- Lemon juice, lemon zest-this gives these cookies bright, lemony flavor
- Eggs-essential to giving madeleine recipes the classic sponge cake texture.
- White chocolate-gives them a pretty finishing touch and added sweetness.
See recipe card for quantities.
🔪 Recommended Tools
- Madeleine pan
- Electric mixer (stand mixer preferred)
- Large mixing bowl
- Medium microwave-safe bowl
- Whisk
- Rubber spatula
- Wire rack
- Pastry brush
- Measuring cups
- Measuring spoons
👩🏻🍳 How to Make this Recipe
Step 1. In a small bowl combine the flour, salt, and baking powder. Whisk this flour mixture to break up any clumps.
Step 2. Place eggs, egg yolk, and sugar in a large bowl. Using an electric mixer with the whisk attachment, beat the mixture on medium-high speed.
Continue beating until the mixture is very pale yellow, forming ribbons, and the volume has more than doubled.
Step 3. Gently stir the lemon zest and lemon juice into the egg mixture.
Step 4. Fold in ¼ of the dry ingredients at a time, incorporating them gently and breaking up any pockets of flour. Don't overmix the batter to avoid deflating the air too much.
Step 5. Stir in the cooled, melted butter until fully incorporated into the batter.
Step 6. Cover the bowl with plastic wrap. Let the batter rest in the fridge for at least 30 minutes (up to 2 hours).
While madeleine batter is resting, preheat the oven to 375°F.
Step 7. Prepare the madeleine pan or mini muffin pan by using a pastry brush to brush the melted butter into each section. Dust with flour, then tap the pan upside down to remove the excess flour.
Step 8. Once batter has rested, scoop a heaping tablespoon into each well. It will level out as it bakes.
Step 9. Bake in the preheated oven for 9-12 minutes until golden brown at the edges and bounces back in the center when lightly touched. Bake time will vary depending on the type pan you use, so start checking after 9 minutes.
Step 10. Allow to cool for 3-5 minutes in a pan. Use a small paring knife to work around the edges and pop the cakes out to cool completely.
Note: If you still have more batter and only one pan, clean the wells out and recoat with butter and flour to bake a second batch.
Step 11. Once cakes are completely cool, prepare white chocolate coat by melting it with the coconut oil in microwave for 30-40 seconds until fully melted and smooth.
If you want to add liqueur, add it now, stirring gently. You can also use the double boiler method to melt the chocolate if you prefer.
Step 12. Holding the madeleines at an angle, dip them half in the melted chocolate, shake off the excess and set on a cooling rack to firm up.
Note: Alternatively, you can place them on a wire rack and just drizzle the chocolate over the cakes in a zigzag.
📖 Variations
Browned butter: Enhance the flavor of these classic French madeleines by browning the butter. It gives the little cakes a wonderful nutty flavor.
Add frosting: Instead of chocolate dipping them you can just add a small dollop of buttercream frosting to the top of each of the madeleine cakes.
Cinnamon sugar: Skip the chocolate and brush the tops with a little melted butter then roll them in a cinnamon sugar mixture.
Chocolate: You can add gel food coloring to the chocolate to give them a festive touch for special occasions or holidays. You can also use melted milk chocolate instead of the white chocolate, if you prefer.
Nuts: Add a little crunch by sprinkling some finely chopped pistachios or walnuts to the chocolate before it dries.
Flavors: The possibilities are endless. Add different extracts to change up the flavors each time. You can also swap out the lemon zest with orange zest for a fun twist.
Boozy cakes: Once you take them out of the oven, allow them to cool for about 10 minutes. Then brush the tops with a little lemon or orange liqueur, light rum or bourbon. Yum!
Frequently Asked Questions
They are best eaten the same day, but leftover madeleines can be stored in an airtight container in the fridge for 2 days.
To make classic madeleines with the distinctive shell-like shape, you must use a madeleine mold or madeleine pan. They make them in metal that's nonstick or you can use a silicone mold.
You can use a mini muffin pan if needed, but using the special pan is the only way to give them a shell shape.
This is typically caused when you're folding in the dry ingredients and too much air has been knocked out. Use a rubber spatula when folding and use a gentle motion to fold in the dry ingredients.
💭 Top Tips
- Don't pack the flour and sugar when measuring. If your cookies tend to come out too dry or tough, use a kitchen scale to measure. As I've said before, spoon flour into cups for measuring. Never scoop flour out of bag with cup!
- If adding the liquor to the chocolate, you'll want to add another 1-2 teaspoon coconut oil.
- Use the madeleine pan for more than just these little cakes. You can make other cookies or cornbread in it. If using a silicone mold, you can make fancy ice cubes or chocolate candy with that same fun, signature shell shape.
- Don't rush the resting time. Allowing the batter time to relax helps them rise taller when baking in the oven to give them the signature hump.
- Always start out with room temperature eggs. This helps them incorporate with the other ingredients smoothly.
More Delicious Cookie Recipes
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Classic French Madeleine Recipe
Ingredients
Cookies
- ½ cup unsalted butter 115g, melted and cooled (plus more for pan)
- 2 large eggs
- 1 egg yolk
- 10 tablespoons granulated sugar ½ C + 2 T or 125g
- 18 tablespoons all-purpose flour 1 C + 2 T or 135 g
- 1 ½ tablespoons lemon zest 5g
- ½ teaspoons baking powder 2g
- ⅛ teaspoons salt 1g
- 1 tablespoon lemon juice 15ml
White chocolate coating
- 4 ounces white chocolate 115g
- 1 tablespoon coconut oil 15ml
Optional: 2 tsp/10ml lemon or orange liqueur*
Instructions
- In a small bowl combine the flour, salt, and baking powder. Whisk this flour mixture to break up any clumps.
- Place eggs, egg yolk, and sugar in a large bowl. Using an electric mixer with the whisk attachment, beat the mixture on medium-high speed. Continue beating until the mixture is very pale yellow, forming ribbons, and the volume has more than doubled.
- Gently stir the lemon zest and lemon juice into the egg mixture.
- Fold in ¼ of the dry ingredients at a time, incorporating them gently and breaking up any pockets of flour. Don't overmix the batter to avoid deflating the air too much.
- Stir in the cooled, melted butter until fully incorporated into the batter.
- Cover the bowl with plastic wrap. Let the batter rest in the fridge for at least 30 minutes (up to 2 hours).
- While madeleine batter is resting, preheat the oven to 375°F. Prepare the madeleine pan or mini muffin pan by using a pastry brush to brush the melted butter into each section. Dust with flour, then tap the pan upside down to remove the excess flour.
- Once batter has rested, scoop a heaping tablespoon into each well. It will level out as it bakes.
- Bake in the preheated oven for 9-12 minutes until golden brown at the edges and bounces back in the center when lightly touched. Bake time will vary depending on the type pan you use, so start checking after 9 minutes.
- Allow to cool for 3-5 minutes in a pan. Use a small paring knife to work around the edges and pop the cakes out to cool completely.
- Note: If you still have more batter and only one pan, clean the wells out and recoat with butter and flour to bake a second batch.
- Once cakes are completely cool, prepare white chocolate coat by melting it with the coconut oil in microwave for 30-40 seconds until fully melted and smooth. If you want to add liqueur, add it now, stirring gently. You can also use the double boiler method to melt the chocolate if you prefer.
- Holding the madeleines at an angle, dip them half in the melted chocolate, shake off the excess and set on a cooling rack to firm up.
- Note: Alternatively, you can place them on a wire rack and just drizzle the chocolate over the cakes in a zigzag.
Notes
- Don't pack the flour and sugar when measuring. If your cookies tend to come out too dry or tough, use a kitchen scale to measure.
- If adding the liquor to the chocolate, you'll want to add another 1-2 teaspoon coconut oil.
- Don't rush the resting time. Allowing the batter time to relax, helps them rise taller when baking in the oven to give them the signature hump.
- Always start out with room temperature eggs. This helps them incorporate with the other ingredients smoothly.
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