Madeleines – French Shell-Shaped Cakes Recipe
Madeleines are small, soft cakes baked in characteristic shell-shaped molds. They have a delicate, buttery flavor with a hint of lemon or vanilla and a light, fluffy texture. In France, they are often served with afternoon tea or coffee, and children like to take them as a sweet snack.
These classic French madeleines are wonderfully soft and buttery, with a delicate lemon aroma and the iconic shell shape and little “hump” on top. The batter can be prepared in advance and chilled, making them perfect for quick, fresh baking just before serving.
Chef's tips
Chilling the batter is key to getting the characteristic hump on the madeleines, so don’t skip this step. Grease and flour the molds very carefully to make unmolding easier and to keep the shell pattern sharp. Do not overmix the batter after adding the flour, and avoid overbaking so the cakes stay soft and moist.
How to serve
Serve still slightly warm, dusted with powdered sugar, alongside espresso, cappuccino, or black tea. For a dessert plate, pair them with fresh berries and a dollop of whipped cream or lemon curd. They also make a lovely addition to a brunch or afternoon tea spread.
Ingredients
- wheat flour - 130 g
- sugar - 120 g
- egg - 3 piece
- butter - 120 g
- baking powder - 1 teaspoon
- lemon - 1 piece
- salt - 0.5 g
- butter for greasing the molds - 10 g
- wheat flour for dusting the molds - 5 g
Preparation
- Melt the butter in a small saucepan or in the microwave and set aside to cool to lukewarm.
- In a bowl, beat the eggs with the sugar and a pinch of salt using a mixer on high speed for 4–5 minutes, until the mixture becomes pale, thick, and clearly increases in volume.
- In a separate bowl, sift the flour with the baking powder. Add the grated lemon zest (only the yellow part, without the white pith).
- Add the dry ingredients to the beaten eggs and gently fold with a spatula or mix on the lowest mixer speed just until combined, so the batter doesn’t deflate.
- Pour in the cooled, melted butter and gently mix again until the batter is smooth and uniform. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (you can also leave it overnight).
- Preheat the oven to 200°C (top and bottom heat). Thoroughly grease the madeleine pan with butter and dust lightly with flour, tapping out any excess.
- Remove the chilled batter from the fridge and briefly stir it with a spoon. Spoon it into the molds, filling each about 3/4 full – the batter will rise while baking.
- Place the pan in the preheated oven and bake for 10–12 minutes, until the cakes rise with their characteristic “hump” and are golden brown around the edges.
- Remove the pan from the oven, wait 1–2 minutes, then gently remove the madeleines, using the tip of a knife if needed. Transfer to a wire rack to cool completely.
- Repeat baking with the remaining batter until it is all used up.
Storage
Przechowuj w szczelnym pojemniku w temperaturze pokojowej do 3 dni. Możesz je mrozić do 1 miesiąca, potem rozmrozić w temperaturze pokojowej i ewentualnie krótko podgrzać w piekarniku.
Madeleines may look simple, but their charm lies in the details: the gentle lemon scent, the tender crumb, and the pretty shell shape. Once you master the basic recipe, you can easily adapt it with different flavors and coatings to suit any occasion.
