Let’s bake the lightest, butteriest little tea cakes around: classic French madeleines. These shell-shaped beauties taste like a cross between a delicate sponge cake and a soft cookie, with crisp golden edges and a tender, lemony crumb. They look fancy, but the method is straightforward once you know a few tricks.

I’ll walk you through the batter, the chill time, and the bake—plus how to get that signature hump on top. You’ll get simple steps, practical tips, and plenty of flavor ideas so you can nail your first batch and every batch after.

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Why This Easy Madeleine Recipe Delivers Perfect Results

Balanced batter: Melted butter keeps the crumb rich, while whipped eggs and sugar make the texture light and airy.
Chill time matters: Resting the batter in the fridge helps develop flavor and encourages that classic domed “hump.”
Hot pan, quick bake: A preheated madeleine pan gives you crisp, golden edges and tender centers in minutes.
Approachable technique: No special mixer tricks. You whisk, fold, chill, and bake. That’s it.
Customizable flavor: Lemon, vanilla, orange, almond—these tea cakes play well with lots of extracts and zests.

Ingredients

For the batter

1/2 cup (113 g) unsalted butter, melted and cooled slightly, plus extra for greasing the pan
2 large eggs, at room temperature
1/2 cup (100 g) granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest (optional but lovely)
1 cup (120 g) all-purpose flour
1 teaspoon baking powder
1/8 teaspoon fine sea salt
2 tablespoons milk, at room temperature

For the pan and finish

1–2 tablespoons softened butter, for greasing molds
1–2 tablespoons flour, for dusting molds (or use nonstick spray with flour)
Confectioners’ sugar, for dusting after baking (optional)

How to Make These Buttery French Madeleines

Before you start

Chill the bowl and whisk for 5 minutes if your kitchen runs warm. It helps the eggs whip better.
Grease and flour the madeleine pan thoroughly. Get into the grooves so nothing sticks.
Preheat the oven to 375°F (190°C). Place the empty pan in the oven for 2–3 minutes before filling for crisper edges.

Step-by-step directions

Melt the butter: Melt 1/2 cup butter and let it cool until warm but not hot. Set aside.
Whip eggs and sugar: In a medium bowl, whisk eggs and sugar for 2–3 minutes until thickened, lightened, and slightly foamy. Aim for a ribbon that falls off the whisk.
Add flavor: Whisk in vanilla and lemon zest until combined.
Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt to break up lumps.
Fold gently: Sift the dry mix over the egg mixture in two additions. Fold with a spatula using broad, gentle strokes to keep the batter airy.
Stream in butter: Stir milk into the melted butter. Drizzle the butter-milk mixture down the side of the bowl and fold until no streaks remain. The batter should look silky and slightly thick.
Chill the batter: Cover and refrigerate for 30–60 minutes. This rest improves texture and the signature hump.
Prep the pan: Butter and flour the madeleine molds if you haven’t already. Tap out excess flour.
Fill the molds: Spoon about 1 heaping tablespoon of batter into each mold (about 3/4 full). Do not spread it flat; the oven heat will do the work.
Bake: Bake at 375°F (190°C) for 8–11 minutes. Look for puffed centers, golden edges, and a springy top that bounces back when pressed.
Release and cool: Tap the pan on the counter to loosen. Turn the madeleines out onto a wire rack. Dust with confectioners’ sugar once warm, if you like.
Serve fresh: Enjoy the same day for the best texture—crisp edges and tender middles.

How to Store Your Fresh Madeleines

Same-day: Keep them uncovered for the first hour to maintain crisp edges, then transfer to an airtight container.
Short-term: Store at room temperature in an airtight container for up to 2 days. Refresh briefly in a 300°F (150°C) oven for 3–4 minutes to revive edges.
Freezer: Freeze in a single layer until solid, then bag airtight for up to 2 months. Thaw at room temperature and warm for 3 minutes at 300°F (150°C).
Avoid the fridge: Refrigeration dries them out and dulls the flavor.

Benefits of Baking These Light Tea Cake Cookies

Quick treat: Batter comes together fast and bakes in minutes.
Elegant yet easy: The shell shape looks fancy without extra effort.
Perfect with tea or coffee: Not too sweet, just buttery and fragrant.
Customizable: Switch zest, extracts, or add a dip of chocolate.
Make-ahead friendly: Batter rests in the fridge for up to 24 hours.

What to Avoid for Best Texture and Shape

Don’t skip the chill: Warm batter spreads too much and won’t hump.
Don’t overmix: Overworking deflates the batter and toughens the crumb.
Don’t overfill molds: Too much batter causes spillover and uneven baking.
Don’t bake in a cold pan: Preheating helps crisp edges and quick rise.
Don’t overbake: Dry, brown madeleines lose that delicate, buttery bite.

Flavor Variations to Try

Citrus and floral

Orange-vanilla: Swap lemon zest for orange zest and add a touch of orange blossom water.
Lemon-poppy: Add 1 teaspoon poppy seeds and extra lemon zest.
Earl Grey: Infuse the melted butter with 2 teaspoons loose Earl Grey tea, then strain.

Nutty and cozy

Almond: Replace 1/4 cup flour with fine almond flour; add 1/2 teaspoon almond extract.
Brown butter: Brown the butter until nutty, cool, and proceed. Watch salt levels and sweetness.
Honey-spice: Replace 1 tablespoon sugar with honey and add a pinch of cinnamon.

Chocolate lovers

Chocolate dip: Dip cooled madeleines halfway in melted dark chocolate; add crushed pistachios.
Cocoa swirl: Remove 2 tablespoons flour and add 2 tablespoons Dutch-process cocoa.

FAQ

Do I need a madeleine pan?

Yes, for the shell shape and crisp edges. You can bake mini scoops on a mini muffin pan in a pinch, but the texture and look differ.

How do I get the classic hump?

Chill the batter, use a hot pan, and avoid spreading the batter flat. The temperature contrast helps the center dome up.

Can I make the batter ahead?

Yes—up to 24 hours in the fridge. Give it a gentle stir before scooping; don’t overmix.

Why did my madeleines stick?

Insufficient greasing or flouring causes sticking. Grease thoroughly, dust with flour, and release while warm.

How do I know when they’re done?

Edges turn golden and the center springs back when lightly pressed. A toothpick should come out clean or with a small moist crumb.

Can I reduce the sugar?

A small reduction works (about 2 tablespoons), but too little sugar changes browning and tenderness.

Are they supposed to be crisp or soft?

Both: Lightly crisp at the edges right after baking and tender inside. They soften as they sit.

Conclusion

You’ve got everything you need to bake perfect French madeleines at home—golden edges, a soft buttery crumb, and that adorable hump. Keep the batter chilled, the pan hot, and your folding gentle. Switch up the flavors for fun, dust with sugar, or dip in chocolate. Brew a pot of tea and enjoy the freshest little cakes you’ll ever pull from your oven.

Easy French Madeleines Recipe | Buttery Light Tea Cake Cookies

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Ingredients

Instructions

Chill the bowl and whisk for 5 minutes if your kitchen runs warm. It helps the eggs whip better.
Grease and flour the madeleine pan thoroughly. Get into the grooves so nothing sticks.
Preheat the oven to 375°F (190°C). Place the empty pan in the oven for 2–3 minutes before filling for crisper edges.
Melt the butter: Melt 1/2 cup butter and let it cool until warm but not hot. Set aside.
Whip eggs and sugar: In a medium bowl, whisk eggs and sugar for 2–3 minutes until thickened, lightened, and slightly foamy. Aim for a ribbon that falls off the whisk.
Add flavor: Whisk in vanilla and lemon zest until combined.
Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt to break up lumps.
Fold gently: Sift the dry mix over the egg mixture in two additions. Fold with a spatula using broad, gentle strokes to keep the batter airy.
Stream in butter: Stir milk into the melted butter. Drizzle the butter-milk mixture down the side of the bowl and fold until no streaks remain. The batter should look silky and slightly thick.
Chill the batter: Cover and refrigerate for 30–60 minutes. This rest improves texture and the signature hump.
Prep the pan: Butter and flour the madeleine molds if you haven’t already. Tap out excess flour.
Fill the molds: Spoon about 1 heaping tablespoon of batter into each mold (about 3/4 full). Do not spread it flat; the oven heat will do the work.
Bake: Bake at 375°F (190°C) for 8–11 minutes. Look for puffed centers, golden edges, and a springy top that bounces back when pressed.
Release and cool: Tap the pan on the counter to loosen. Turn the madeleines out onto a wire rack. Dust with confectioners’ sugar once warm, if you like.
Serve fresh: Enjoy the same day for the best texture—crisp edges and tender middles.

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