Made from scratch, Vanilla French Madeleines are delicate, soft mini cakes scented with vanilla, almond, and a touch of lemon. This straightforward recipe produces classic French madeleines that pair perfectly with a morning coffee or an afternoon tea.
These elegant little cakes are approachable even if you’re new to French baking. Follow the steps, allow the batter to rest, use a well-prepared madeleine pan and an initial hot oven to achieve the signature rise and golden edges.
Key Ingredients & Test Notes
- All-purpose or Pastry Flour: A flour with 9–11% protein gives a tender, moist crumb.
- Large Eggs: Two large eggs (about 100 grams without shells).
- Granulated Sugar: Adds sweetness and moisture.
- Vanilla Bean Paste or Extract: Use paste, extract, or scraped vanilla pods for a clear vanilla flavor.
- Almond Extract or Paste: A half teaspoon adds a delicate almond note that complements vanilla.
- Lemon Zest: Fresh zest brightens the flavor and is traditional in many recipes.
- Honey: A small amount enriches the sweetness and adds depth.
- Whole Milk: Provides extra moisture for a tender cake.
- Unsalted European-style Butter: Butter with higher butterfat (about 82%) improves flavor and texture; melt and use warm.
- Confectioners’ Sugar: For a light dusting on cooled madeleines.
What is a French Madeleine?
French madeleines are small, shell-shaped sponge cakes with a light, buttery crumb. Often mistaken for cookies, they are in fact petite cakes with a scalloped shell pattern and a characteristic raised “bump” in the center from the baking process. You’ll find them displayed in bakeries across France and enjoyed as a simple, elegant treat.
Madeleine Pan
To achieve the traditional shell shape and crisp edges, a madeleine mold is ideal. Non-stick metal pans, aluminum pans, or silicone molds all work, provided the pan is well buttered and lightly dusted with flour. If you don’t own a madeleine pan, a mini muffin tin can be used as an alternative, though the texture and edge crispness will differ.
- Traditional shell-shaped pans create the classic look and even browning.
- Spherical or teardrop pans offer fun variations in shape if desired.
Can I Bake Madeleines in a Mini Muffin Pan?
Yes. A mini muffin pan will produce small cakes, but expect a different texture and fewer crisp, defined edges than those baked in a true madeleine mold.
Jenn’s Tips
- Use quality butter: European-style butter with higher butterfat improves flavor and crumb. Brands vary by region, but choose a rich, unsalted butter when possible.
- Do not skip the chilling time: Chilling the batter is essential. Cold batter combined with a hot oven produces the distinct hump. Resting also relaxes gluten and deepens flavor. For an even better rise, freeze the filled pan briefly before baking.
- Watch your oven: Oven temperatures and heat distribution vary. Keep an eye on the first batch and adjust time or rack position if needed.
How Long Do Madeleines Stay Fresh?
Madeleines are at their best the day they are baked. Store cooled madeleines in an airtight container at room temperature for 2–3 days. Refrigeration will keep them for about 5–7 days; bring cold madeleines to room temperature before serving to restore tenderness.
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Vanilla French Madeleines
Jenn Davis
15 mins
8 mins
2 hrs
2 hrs 23 mins
24 madeleines
Recipe Video
Ingredients
Madeleine Batter
- 125 grams (1 cup) all-purpose or pastry flour (10–11% protein)
- 6 grams (1 1/4 tsp) baking powder
- 1/2 tsp fine sea salt
- 100 grams (1/2 cup) granulated sugar
- 2 tsp honey
- 1 tbsp vanilla bean paste (or vanilla extract)
- 1/2 tsp almond paste or almond extract
- 100 grams (2 large) eggs
- 2 tsp fresh lemon zest
- 50 grams (1/4 cup minus 2 tsp) whole milk, warm
- 125 grams (9 tbsp) unsalted European-style butter, melted and warm
Butter and Flour For Prepping Pan
- Softened butter for brushing the pan
- All-purpose flour for dusting the pan
Instructions
Make the Batter
- Whisk together the flour and baking powder in a medium bowl and set aside.
- In a large bowl, whisk the sugar, honey, eggs, vanilla, almond, lemon zest, and salt until smooth.
- Whisk in the warm milk. Sift in half of the flour mixture at a time, whisking until smooth to avoid lumps.
- Gradually whisk in the warm melted butter, adding it in thirds and blending until the batter is smooth.
- Cover the bowl with plastic wrap and refrigerate for 2 hours. Alternatively, refrigerate overnight with the plastic touching the batter to prevent a skin.
- Preheat the oven to 400°F (200°C), conventional or convection.
Prep the Pan
- Generously brush softened butter into each shell cavity, making sure to reach every groove. Sift a light coating of flour over the butter and tap out the excess.
- Chill the pan in the refrigerator for about 10 minutes to firm the butter.
- Transfer the chilled batter to a piping bag or use a spoon to fill each cavity about 90% full or roughly 3/4 full.
- Place the filled pan in the freezer for 10–15 minutes. The extra cold pan and batter help create the signature hump when baked.
Bake
- Place the pan on the middle oven rack. Bake for 2 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and bake for an additional 6–7 minutes.
- The centers should show a raised bump and the edges will be golden brown.
- Remove the pan from the oven and immediately turn the madeleines out onto a wire rack to cool completely.
- Wash and re-prep the pan with butter and flour, then repeat with the remaining batter.
- When cooled, lightly dust the madeleines with powdered sugar and serve.
Notes
Do not skip chilling time: The madeleine’s signature hump comes from placing cold batter into a hot oven. Chilling relaxes the gluten, thickens the batter and improves flavor. For best height and crisp edges, briefly freeze the filled pan before baking.
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