Madeleines

After spending a good amount of time in France and developing a love for French pastry, I decided that it was time to learn how to make classic madeleines. These mini butter delectables are a bit trickier than you would expect, but the end result is a delicious treat that is perfect for serving with a cup of coffee or tea.

What is a madeleine cookie?

There is great debate over whether madeleines are cookies or cakes. Technically, a madeleine is a small sponge-like cake (called a genoise), although the treats are often referred to as madeleine cookies. Madeleines come from the Lorraine region of France, where they are made in special pans with shell-shaped depressions that give the madeleines their signature look.

Ingredients for Madeleines

• Butter: When it comes to French dessert recipes, butter is always a key ingredient. Grab a package of the best butter from the store for your madeleine cookie recipe.
• Eggs: It’s important to bake with room-temperature eggs when whipping up a madeleine cookie recipe. They’ll emulsify into the batter better and get more volume, creating that ribbon viscosity we’re after in Step 2.
• Sugar: A 1/2 cup granulated sugar is all we need to lightly sweeten the madeleine cookies.
• Lemon zest: The proper way to grate a lemon is by skimming it on a zester just until the white pith underneath starts to show. The pith is very bitter—not citrusy and refreshing like the yellow skin—so do not grate the lemon any further once the pith is exposed.
• Vanilla extract: We need only 1 teaspoon vanilla extract to impart a delicate, floral, sweet flavor to the madeleine cookies.
• All-purpose flour: The perfect madeleine cookie is delicate and light on the inside with a beautiful crisp edge. All-purpose flour’s mix of hard and soft wheat perfectly achieves this texture.
• Baking powder: A touch of baking powder is used to get that gorgeous dimple on every madeleine cookie.
• Confectioners’ sugar: We finish these madeleine cookies simply with a light flurry of confectioners’ sugar.

Directions

Step 1: Melt the butter

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In a small saucepan, melt 1/2 cup butter over medium-low heat. Take the saucepan off the heat and let the melted butter cool slightly at room temperature while you prepare the rest of the batter.

Step 2: Make the batter

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In a large bowl, use a hand mixer or stand mixer to beat the eggs, sugar, lemon zest and vanilla on medium speed until fluffy and pale in color, two to three minutes. The mixture will be thick and should form ribbons when you lift the whisk.

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In another small bowl, whisk together 1 cup all-purpose flour, baking powder and salt.

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Fold half the flour mixture into the egg mixture until mostly incorporated. Fold in the remaining flour.

Step 3: Incorporate the butter

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Fold half the batter into the melted butter until mostly incorporated. Fold in the remaining batter until the mixture is silky and shiny.

Step 4: Chill the batter

Cover the batter and chill it in the refrigerator for 30 minutes. It’s best not to chill it for longer because the butter will start to solidify.

Step 5: Prepare the madeleine pan

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Preheat the oven to 350°F. Place the remaining 2 tablespoons butter in a small microwave-safe bowl. Microwave until melted, 30 to 60 seconds. Stir in the remaining 1 tablespoon flour until incorporated. Use a pastry brush to coat the wells of a madeleine pan with the melted butter and flour mixture.

Step 6: Bake the madeleines

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Scoop 1 tablespoon batter into each scalloped well (you don’t need to spread it to the edges). Bake the madeleines until the tops spring back after being lightly pressed, 10 to 12 minutes. Let the madeleines cool slightly at room temperature.

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Carefully invert the pan onto the counter. Transfer the madeleines to a wire rack to cool completely to room temperature. Dust with confectioners’ sugar before serving.

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Recipe Variations

• Incorporate grated citrus zest: Using lemon, or even orange, zest is classic, but you can experiment with different combinations to customize this madeleine cookie recipe.
• Change the flavor: For a more intense flavor, replace the vanilla extract with vanilla bean paste. You can also add various baking spices or extracts, such as almond extract or chai spice, to change the flavor.
• Decorate baked madeleines: To create beautiful madeleines, decorate the finished cookies with drizzles of milk chocolate or white chocolate. If desired, top with chopped nuts before the chocolate sets.

How to Store Madeleines

Madeleines are best served straight from the oven when they are still slightly warm with a light crisp edge. You can also store them in an airtight container for up to two days once they have cooled to room temperature.

Can you freeze madeleines?

You can freeze madeleines for up to one month, but first let them cool completely to room temperature after baking. Wrap the cooled mini cakes in storage wrap and then aluminum foil and place them into an airtight container. Allow them to thaw at room temperature and then dust them with confectioners’ sugar before serving.

Can you make madeleines ahead of time?

Madeleines taste best the same day they’re baked, but you can make the batter up to 24 hours in advance. Before you store it in the fridge, cover the batter tightly with storage wrap.

There’s no need to bring the batter to room temperature before baking. Portion the batter straight from the fridge into the prepared madeleine tins and bake as directed. You may need to add a few more minutes of baking time, but start with the suggested amount of time first.

Madeleine Tips

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What can I use if I don’t have a madeleine pan?

If you don’t have a proper madeleine pan, you can try other molds that you already have in your kitchen, such as a silicone muffin pan or small rectangular or round molds. Just remember that if you use a different style of pan, you may not get the small bump that forms in a classic madeleine pan.

How do I fix madeleines that are too dense?

When it comes to madeleines, this is a common baking problem and, unfortunately, there is no easy fix once they’re made. Madeleine cookies turn out too dense if you don’t whisk your egg mixture enough. The mixture should be whipped to the point where it is thick and pale and where it drops from the whisk into the bowl like silky ribbons.

What do I serve with madeleines?

The classic French way to eat madeleines is with a cup of tea, such as lemon almond tea. They’re lovely for a tea party, too, alongside other dainty tea party foods.