Easy Madeleines Recipe
Let’s make these easy homemade madeleines; they are moist French mini cakes with a delicate buttery and vanilla flavor. You don’t need complicated techniques to make them, and if you already have a silicone madeleine mold, you can use it!
I used a silicone mold because I rarely make madeleines and didn’t want to buy a special metal pan. Although silicone doesn’t always produce the same pronounced bump, some of my madeleines still developed one, and they all turned out delicious.
Ingredients You’ll Need
You only need a few basic baking ingredients. The exact measurements are in the recipe card below.
- Salt: Balances the sweetness.
- All-purpose flour: There’s no need to buy cake flour for this recipe. All-purpose flour gives these madeleines a soft, tender crumb.
- Eggs: Use large eggs at room temperature so they mix easily with the sugar.
- Unsalted butter: Butter gives madeleines much of their flavor. I recommend European-style butter for a richer buttery taste.
- Sugar: Regular fine white sugar adds sweetness and mixes quickly in the batter.
- Baking powder: Helps the madeleines rise without relying entirely on prolonged egg beating.
- Vanilla: Adds a lovely flavor without being overwhelming. You can use lemon or orange zest instead.
How to make Madeleines tHow to Make Madeleines
Here’s a quick overview. You’ll find the detailed instructions in the recipe card.
- Beat the eggs and sugar. Beat the eggs until slightly lighter, add the sugar, and continue beating. Mix in the vanilla.
- Add the dry ingredients. Sift the flour, baking powder, and salt into the mixture. Mix just until combined.
- Add the butter. Pour in the melted, cooled butter and mix until incorporated.
- Chill the batter. Cover and refrigerate for 2 hours.
- Fill the molds. Scoop the chilled batter into the prepared molds, leaving a little empty space around the batter. Don’t spread it.
- Bake. Bake at 350°F (180°C) for approximately 12 minutes, or until a toothpick inserted into the center comes out clean.
Let the madeleines rest in the mold for 3 minutes before transferring them to a cooling rack.
Do Madeleines Need a Bump?
Madeleines are known for the little hump that develops on the back while baking. Chilling the batter and baking it in a properly preheated oven can help produce it, although the result also depends on the mold.
I used a silicone mold, and some of my madeleines developed small bumps while others were flatter. They didn’t have the pronounced bumps you often see on madeleines baked in metal pans.
But I wasn’t disappointed. They were soft, moist, and delicious, and that’s what mattered most to me.
Silicone vs. Metal Madeleine Pans
A metal madeleine pan is a good choice if you want more pronounced bumps and a nicely browned exterior. Metal transfers heat more efficiently than silicone.
I used a silicone mold because I already had one and didn’t want to purchase a special pan for a dessert I rarely make.
I didn’t grease my silicone mold, and the madeleines released easily. I placed the mold on a baking sheet for support.
If you’re using a metal pan, grease and lightly flour the cavities to help prevent sticking.
How to remove odors from silicone bakeware?
With all the advantages silicone bakeware comes with, there is one disadvantage, The odors that the silicon bakeware and mats come with from the factory, it clings to what you bake.
HEAT
If you have just bought the silicone pan or sheets, remove the factory and plastic smell by heating them. Preheat the oven to 180C/350F. Place the silicone pans and sheets on a baking sheet and place them in the oven for 1 hour. This step should take care of the odor, and next time you use these pans, there won’t be any odor sticking to your food or pastry.
BAKING SODA AND LEMON OR VINEGAR
Soak the silicone in hot water for 5 minutes. Sprinkle two tablespoons of baking soda over the silicone and two to three tablespoons vinegar or lemon juice. Using a sponge, gently rub the two ingredients against the silicone. Keep the mixture of baking soda and lemon juice or vinegar on the silicone for 10 to 15 minutes. Rub the mixture off the silicone under running water and then wash it with soapy water and let it dry.
BAKING SODA AND SOAPY WATER
Sprinkle baking soda over the silicone, then soak it in warm soapy water for 15 minutes. Rub the silicone well and then rinse with water. Allow it to air dry.
These tips should work for you but do not use them to clean your silicone bakeware after each use. Use any of the methods above once or twice a month, depending on how many times you have used the silicone molds and sheets, and how much odor is coming from them.
Follow these tips for the bTips for the Best Madeleines
- Use European-style butter if you want a more noticeable buttery flavor.
- Chill the batter for 2 hours. I found the chilled batter easy to scoop into the molds.
- Don’t overfill the molds. Leave a little space around the batter so it can spread as it bakes.
- Preheat the oven thoroughly. Keep the batter refrigerated until you’re ready to fill the molds.
- Don’t overmix after adding the flour. Mix only until the ingredients are combined.
- Don’t worry about perfect bumps. The texture and flavor are more important than the appearance.
How to Store Madeleines
Madeleines taste delicious both warm and cooled. For the best texture, enjoy them fresh.
Store leftovers in an airtight container at room temperature for up to 3 days in a cool kitchen. In hot weather, refrigerate them in a sealed container.
Easy Madeleines Recipe
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup + 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 3 large eggs at room temperature
- ½ cup unsalted butter melted and cooled
Instructions
- In a large bowl, beat the eggs for about 2 minutes until slightly lighter in color.
- Add the sugar and beat for 3–4 minutes. Add the vanilla and beat for another minute.
- Sift the flour, baking powder, and salt into the egg mixture. Mix gently until combined.
- Pour in the melted, cooled butter and mix just until incorporated.
- Cover the bowl and refrigerate the batter for 2 hours.
- Preheat the oven to 350°F (180°C) for at least 20 minutes. Keep the batter refrigerated while the oven heats.
- Prepare the madeleine pan. Grease and lightly flour metal molds. If using silicone, there’s no need to grease the mold if it releases baked goods easily. Place the silicone mold on a baking sheet.
- Scoop the chilled batter into the cavities, leaving a little empty space around the batter. Don’t stir or spread the batter.
- Bake on the middle rack for approximately 12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the madeleines cool in the mold for 3 minutes, then transfer them to a wire rack. Dust with powdered sugar before serving, if desired.
Notes
- European-style unsalted butter gives a richer, buttery flavor.
- Use large eggs at room temperature.
- Chill the batter for 2 hours before baking.
- Leave a little space around the batter when filling the molds.
- Silicone molds may produce smaller bumps and less browning than metal pans.
- Replace vanilla with lemon or orange zest for a different flavor.
- Baking time may vary depending on the oven and mold.
Wow! This is really amazing, looks like a really amazing recipe! I would love to try this!
This looks absolutely yummy and perfect! ! I’m surely gonna try this out! Such a really nice recipe!
I hope you give it a try and let me know what you think, it is an amazing dessert!
I had never tried making these before I stumbled across your recipe. They looked a little intimidating at first, but I was pleasantly surprised with how simple they were once I got started. Thanks for the great dessert!
Thank Ashley, everyone thinks making Madeleines is difficult but it is straightforward and simple 😊
You had me at ‘dipped in coffee or milk.’ Now just to decide which one… 🙂 These sound scrumptious.
Thank you Rosey, they were! Very delicate and delicious mini cakes!
Ohh now this sounds really interesting. I love that they are easy to make as I am definitely not good at cooking, something I shall have to try!
Love madeleines and these are on my next week baking list!
Gosh, so yummy! I didn’t know Madeleines recipe would be that easy! I’ll have to try out your recipe.
Thank you, it’s a very elegant dessert, hope you enjoy it 😊