Madeleine

Name: Madeleine
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 24
Ingredients: Type 00 flour 1.4 cups; Butter 6.25 oz; Sugar 12 tbsp; Eggs medium 3; Baking powder 2 tsp; Lemon peel (to grate) 1; Almond flavoring bitter 1 tsp; Fine salt to taste; Butter to taste

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 13 min
Makes: 34 pieces
Cost: Low
Note + the resting time in the fridge (at least 1 h)

PRESENTATION

Shiny golden color and those famous shell-like curves make madeleines a welcome sight on any family table. Their soft, pillowy insides with just a little crisp around the edge give every bite something extra, making them a favorite for both everyday snacking and special times. As classic French butter cakes, madeleine cakes are known for that nice buttery taste, subtle sweetness, and gentle vanilla flavor—absolutely DELICIOUS with coffee, tea, or a big glass of milk. Kids usually spot the pretty scallop shape right away...adults go for that satisfyingly moist center with a hint of golden caramel on the outside. Friendly gatherings, birthdays, or family brunches work great with these pretty little treats since they're easy to grab and easy to love. Families appreciate how an easy madeleine recipe means warm memories on a weekend, while home bakers smile at just how neatly quick madeleine cookies fit holiday trays, after-school treats, or any moment that calls for something a bit more special.

Busy households look for desserts that are not only great to eat but also versatile, and madeleine recipes check every box—plain, dusted with sugar, or dressed up with berries, whipped cream, or even a light glaze (that visual pop is hard to beat for family celebrations). Those who want a simple homemade win enjoy the clever little tips, like using the right madeleine pan tips for the signature shape. Switching between lemon zest, almond, or a chocolate dip keeps things fun because you get classic taste but never get bored—always room to try something new or keep it old-school, depending on the mood. Madeleine storage is straightforward (sealed container, a quick freeze when needed), so these treats stick around as long as you want. For anyone hoping for nice results every time, that built-in [hump] makes each cake feel just the right kind of fancy, but without the fuss. Whether passed around at a big dinner, set out on a Sunday morning, or saved just for a quiet after-dinner moment, easy madeleines, quick madeleine cookies, and best madeleine cakes always bring smiles and never last very long—good thing it’s so EASY to keep them coming.

INGREDIENTS

for 34 madeleines: Type 00 flour 1.4 cups (175 g); Butter 6.25 oz (175 g); Sugar 12 tbsp (150 g); Eggs 3 - medium; Baking powder 2 tsp (8 g); Lemon peel 1 - (to grate); Almond flavoring 1 tsp - bitter; Fine salt to taste

for the mold: Butter to taste

Preparation

How to prepare Madeleine

To prepare the madeleines, first melt the butter and let it cool slightly. In a bowl, pour in the flour and sugar 1, the baking powder 2, and the salt 3.

Flavor with grated lemon zest 4 and bitter almond essence 5, then add the cooled melted butter 6.

Vigorously mix with a whisk to combine the mixture 7. At this point, add one egg at a time 8, mixing each time with the whisk to fully incorporate 9.

When you have obtained a smooth consistency 10, let the batter rest in the fridge for at least an hour 11, covered with plastic wrap. After this time, butter a madeleine mold and fill each cavity with half a tablespoon of batter 12, using another spoon to help it slide in.

Do not overfill the molds; otherwise, the batter will overflow during baking 13. Bake in a preheated static oven at 392°F for about 13 minutes. Once golden, remove from the oven 14 and invert the mold to release the madeleines. Let cool slightly and serve 15!

Storage

Madeleines can be stored at room temperature in a metal box for 2-3 days.

You can freeze them after baking.

Advice

If you prefer, you can flavor the madeleines with vanilla bean seeds or enrich them with chocolate chips. For a cocoa version, simply replace 20 g of flour with the same amount of unsweetened cocoa!

For the translation of some texts, artificial intelligence tools may have been used.