Why You’ll Love Classic Madeleines Recipe

I keep coming back to this recipe because it delivers authentic bakery-style madeleines with a tender crumb and rich flavor. I like how the browned butter adds depth, while the lemon zest keeps them fresh and balanced. They feel special without being complicated, and I always appreciate how beautifully they bake up with that signature rise.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

10 tablespoons (140g) unsalted butter
1 cup (130g) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, room temperature
3/4 cup (155g) sugar
2 teaspoons vanilla extract
1 1/2 teaspoons lemon zest
1/2 cup (58g) powdered sugar, optional

Directions

I start by melting the butter in a saucepan over medium heat, then lowering the heat and letting it cook until browned solids form and sink to the bottom, which takes about 10 minutes. I remove it from the heat and let it cool until it reaches room temperature. In a separate bowl, I mix the flour, baking powder, and salt and set it aside.

In a large mixing bowl, I beat the eggs and sugar on medium-high speed until thick, pale, and ribbon-like. I gently fold in the dry ingredients in three parts, being careful not to deflate the mixture. I then fold in the browned butter, vanilla extract, and lemon zest. I refrigerate the batter for at least 4 hours, which helps create that classic madeleine rise.

When ready to bake, I preheat the oven to 375°F and grease the madeleine pan thoroughly. I spoon about a tablespoon of batter into each mold and bake for 10 to 12 minutes until the edges are lightly golden and the centers are puffed. I let them cool briefly before transferring them to a rack and dusting with powdered sugar.

Servings and Timing

I get about 32 madeleines from this recipe. The prep time is roughly 45 minutes, the bake time is about 10 minutes per batch, and the resting time brings the total to approximately 4 hours and 55 minutes.

Variations

I sometimes swap the lemon zest for orange zest when I want a warmer citrus note. I also enjoy adding a touch of almond extract for a slightly nutty flavor. When I want a chocolate twist, I dip half of each cooled madeleine in melted chocolate.

Storage/Reheating

I find madeleines are best enjoyed fresh, but I store leftovers in an airtight container in the refrigerator for up to two days. I wait to dust them with powdered sugar until just before serving. If I want to refresh them, I let them come to room temperature before eating.

FAQs

Do I need a madeleine pan?

I always use a madeleine pan because the shell shape and texture depend on it.

Why is chilling the batter important?

I’ve found chilling helps develop flavor and gives the madeleines their signature rise.

Can I skip browning the butter?

I don’t recommend skipping it because it adds a deep, nutty flavor that really stands out.

What does ribbon stage mean?

For me, it means the batter falls from the whisk in a smooth, continuous ribbon.

Can I make the batter ahead of time?

I often make it a day ahead and keep it refrigerated until ready to bake.

Why didn’t my madeleines rise?

I usually see this if the batter wasn’t chilled long enough or the eggs weren’t whipped properly.

Can I freeze madeleines?

I freeze them occasionally, though I think the texture is best when fresh.

How do I prevent sticking?

I make sure the pan is well greased, even if it’s nonstick.

Can I reduce the sugar?

I prefer the balance as written, but I can slightly reduce it if needed.

Are madeleines cookies or cakes?

I think of them as small sponge cakes with a cookie-like appearance.

Conclusion

I love this classic madeleines recipe because it delivers delicate texture, rich buttery flavor, and timeless appeal. It’s a recipe I rely on when I want something elegant yet comforting, and it never fails to make baking feel special.