This Easy Madeleine Recipe will have you whipping up Madeleines like a pro in no time!
Is a Madeleine a Cookie?
Well, it depends on how you look at it. Technically, it is a small sponge-like cake. But over the years it has “functioned” more like a cookie since they are typically served alongside tea or coffee.
How Long Do Madeleines Stay Fresh?
Personally, I think Madeleines are best eaten they 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 to room temperature. Just before serving you can dust with powdered sugar.
Can you Freeze Madeleines?
Yes! After baking allow 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 over looked, and really does make all the difference! The hump also allows them to prop themselves up showing off their beautiful scalloped detail!
They are really much easier than they look, if you follow a few key tips. My biggest tip is to use a non-stick metal pan. (This link goes to Amazon where I am an affiliate partner)
This is not the time for those silicone wonder molds. Non-stick metal all the way! I find those silicone molds don’t allow for even browning like the non-stick metal does.
I know they are tempting for the “so easy they just pop out effect” but not to worry the non-stick metal will do that too 🙂
For a step-by-step tutorial outlining all the tips you can watch my Easy Madeleine Recipe video below.
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- 3 eggs
- 2/3 cup (130 g) sugar
- 1 1/2 (7.5 ml) tsp orange zest
- 1 cup (120 g) flour
- 1 tsp (5 ml) baking powder
- ¼ tsp (1.25 ml) salt
- 6 tbsp (60 ml) melted butter
- 1 tbsp (7 g) powdered sugar
- Preheat oven to 350F/(176C).
- Beat eggs with sugar until pale yellow. Add zest.
- Whisk together dry ingredients add to the egg mixture gently, until just combined. Then add melted butter.
- Refrigerate the batter at least 1 hour! Or overnight. This is really critical for getting the “hump” of a Madeleine, the traditional mark of this classic French cookie.
- Lightly coat a non-stick, Madeleine pan with baking spray using this technique. Spray the baking spray into a small bowl and with a pastry brush lightly grease each well.
- Spoon 1 tbsp (15 ml) of batter into the center of the well and don’t touch it. It will spread out by itself and keep a more uniform shape that way.
- Bake 7-8 mins until slightly golden around edges and centers look set and slight hump has appeared. Allow to cool slightly and remove from the tin and allow to cool.
- Once cooled completely and dust with powdered sugar and serve!
- These are best eaten the day they are made. Batter can be made 2 days ahead of time.
Batter can be made 2 days ahead. Batter MUST rest for at least 1 hour in the fridge in order to get that “traditional madeleine hump”.