Madeleines

Name: Madeleines
Total time: 2 h
Yield: 12 to 15 little cakes
Cuisine: french
Ingredients: 4 1/2 ounces sugar; 3 3/4 ounces all-purpose flour, sifted; 1/2 teaspoon baking powder; Pinch of salt; Zest of 1 orange; 2 large eggs, at room temperature; 3 1/4 ounces unsalted butter, melted and cooled slightly; Butter and flour for molds

Recipe from "The Fundamental Techniques of Classic Pastry Arts"

Adapted by Annemarie Conte

Updated March 11, 2025

Total Time: 2 hours
Rating: 4(527)
Comments: Read comments

It seems you can’t write about madeleines without mentioning Marcel Proust, whose words in “Remembrance of Things Past” will forever tie the two together. Old Marcel was right — one bite is a full-body flood of fabulous sensation. Ignore the store-bought pale lumps that pass for madeleines here in America and make your own. These are adapted from “The Fundamental Techniques of Classic Pastry Arts,” which was put together by the French Culinary Institute. They are soft, buttery orange cakes that are light and moist on the inside, but have a satisfyingly crispy edge. —Annemarie Conte

Featured in: A Real Madeleine

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Ingredients

Yield:12 to 15 little cakes

4½ounces sugar
3¾ounces all-purpose flour, sifted
½teaspoon baking powder
Pinch of salt
Zest of 1 orange
2large eggs, at room temperature
3¼ounces unsalted butter, melted and cooled slightly
Butter and flour for molds

Ingredient Substitution Guide

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Preparation

Step 1
Combine the sugar, flour, baking powder and salt in a medium mixing bowl, stirring with a wooden spoon to blend. Add the zest. Stir in the eggs, mixing just to combine. You do not want to incorporate too much air into the batter. Finally, stir in the butter.
Step 2
Cover the bowl with plastic film and refrigerate for 1 hour, or until well chilled. The chilling is important, as it makes the batter easier to pipe and ensures a higher rise during baking. At this point, the batter may be stored, covered and refrigerated, for up to 4 days.
Step 3
Butter and flour the madeleine molds.
Step 4
Preheat the oven to 400 degrees.
Step 5
Immediately transfer the batter to a pastry bag fitting with a #5 plain tip and pipe into the prepared molds. Bake the madeleines for about 7 minutes (about 11 minutes for larger cakes), or until the cakes spring back in the center when lightly touched.

Ratings

4 out of 5

527 user ratings

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Comments

Amy DiLaura6 years ago

I didn't sift the flower the second time and it didn't really matter. I am Nine and the recipe was simple to follow. I would make them again.

e7 years ago

Sugar 1/2 c minus 1T
Flour 1/2 c minus 2 t
Butter 3 T

courtney7 years ago

Made half a batch, but that didn't fill up my one tray mold. The batter was very thick after 1 hour in the fridge and I ended up over filling the molds. Molds only need to be about half full.

Olivia M2 weeks ago

This recipe is excellent, but it would be really nice if you used metric measurements.

Niki1 month ago

Great recipe, but yeah, fill the molds half way. I filled them all the way bc I had never made them before. I used self rising flour and omitted the baking powder and salt. The batter is super stiff after chilling. Will be trying with lemon zest. I will probably make half batch next time.

Sheila382 months ago

Easy recipe produces madeleines with a lovely bump.

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