Easy Madeleine Recipe

This Easy Madeleine Recipe will have you whipping up Madeleines like a pro in no time! They are pretty easy to master if you follow my foolproof tips! You can flavor them with lemon zest, or vanilla extract, but my favorite is orange zest! 

This is one of my favorite French Recipes to master because people are always so impressed with them, thinking you bought them at the local French bakery. Much like my Foolproof Macaron Recipe or my Classic French Apple Tart; two other great French recipes that will impress your friends! 

Ingredients:

• Eggs You’ll need three jumbo eggs. I think the larger the egg the better.
• Sugar White sugar works best. It dissolves easily into the eggs and creates a nice light texture.
• Orange Zest I love the flavor of orange zest in this recipe. But you could swap the zest for 2 teaspoons of vanilla extract if you prefer. 
• Flour If you are in the States, use all-purpose flour. If you are in Europe use T45 flour. I find it works the best for a nice light texture. 
• Baking Powder Most traditional madeleine recipes rely on the eggs for the lift, but I find it’s better to “help it along” a bit and support the eggs with a little baking powder. 
• Salt I use kosher salt for the best flavor.
• Melted Butter If you live in the U.S.A use Land O’ Lakes salted butter for the best flavor. Outside the U.S. use unsalted butter (since these butters tend to be pretty salty!)
• Powdered Sugar This is optional, but it is pretty to dust the madeleines ever-so-slightly so you don’t hide the scalloped design, with powdered sugar once baked. 

What To Serve With Madeleines?

• Madeleines are a lightly flavored dessert that pairs well with tea or coffee.
• They are great for an afternoon snack or as a light dessert for brunch or a baby shower.
• I also think they work well on a cookie platter too or as a food gift for Mother’s Day or Teacher’s Appreciation Week! 
• Here in France, I have seen them serve as Profiteroles. Believe it or not! With the madeleine taking the place of the cream puff!
• Simply split the madeleine in half lengthwise. Then fill with a small scoop of ice cream, place the hump on top and drizzle with homemade chocolate sauce from my Profiterole recipe. 

Is a Madeleine a Cookie or a Cake? 

• Well, it depends on how you look at it. Technically, it is a small sponge-like cake. It tastes similar to a vanilla cupcake in flavor, with a slightly denser, spongy texture.
• But over the years, it has “functioned” more like a cookie since it is typically served alongside tea or coffee.
• They are often confused with a Financier, another French cookie/cake.
• However, financiers are made with egg whites, whereas madeleines are made with whole eggs.
• Madeleines also use baking powder for leveling, whereas a financier relies on the egg white for lift.

How Long Do Madeleines Stay Fresh?

• Personally, I think Madeleines are best eaten the day they are made. But they will last in the refrigerator for 2-3 days.
• After baking, omit the powdered sugar, place them in an air-tight container, and then bring them to room temperature.
• Just before serving, you can dust them with powdered sugar.

Can you Freeze Madeleines?

• Yes! After baking allow them to cool completely. Omit the powdered sugar.
• Then wrap in wax paper, then in aluminum foil. Place in the freezer for up to one month.
• The day you plan to serve them, allow your Madeleines to thaw at room temperature, then dust with powdered sugar just before serving.

How Do You Achieve The Traditional Madeleine Hump? 

• In order to get that traditional “hump” of a madeleine cookie (the true mark of success!), you must refrigerate the batter at least one hour before baking.
• This is a step often overlooked, and really does make all the difference!
• The madeleine hump is created due to the differences in temperature between the chilled batter and the hot oven. The steam that is produced creates the hump. So no chilling, no hump.
• The hump also allows them to prop themselves up showing off their beautiful scalloped detail!
• If you are having a trouble achieving the hump, you can also jump start the “heat” by pre-heating the greased pan in the oven just for a few minutes until hot. Then quickly scoop the batter in. 
• To ensure the strongest heat, place your tray all the way back into the farthest point of the oven, away from the door.
• Check on them with the oven light, not by opening the door. 

How Do You Avoid Madeleines Sticking to the Pan?

• Stay away from those metal pans that you have to butter and flour! Madeleine pans have so many crevices that you really need a non-stick surface for the most foolproof results!
• And don’t fall for those silicone models either!
• They may look easy enough, the way they pop right out, but you have to put them on a baking tray to stabilize them, and then you’ll be left with a little mark on the bottom of your madeleine form where it became too hot against the pan. 

Which Pan is Best?

• Trust me I’ve tried them all, and the best bet is a non-stick metal pan.
• My recommendation for my favorite pan is The Chicago Metallic Non-Stick, Madeleine Pan.
• I would not waste your time on a Madeleine pan that is not non-stick.
• They are too many crevices in the scallop design, and half your Madeleine will end up sticking in the grooves with this time of pan.
• Allow them to cool and then remove them with a small butter knife or icing spatula then dust with powdered sugar. 

Can You Make Madeleines Without The Pan?

• Technically, you can. You can use a muffin tin or a mini muffin tin for a smaller portion. They won’t have a hump, per se, but rather a dome.
• They will still taste delicious and will give you a good sense of what the taste is like. If you enjoy them, then you can invest in the pan.