Madeleines

Madeleines are France's most charming little cakes: shell-shaped, lemon-scented sponge with crisp golden edges and a soft, tender middle. The secret is the batter rest, which creates that famous hump. They bake in minutes and are perfect with tea.

Prep time

20 mins

Cook time

12 mins

Total time

32 mins

Servings

24 servings

Calories

90

Ingredients

• 1 cup (120 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup (115 g) butter, melted and cooled
• 1 tablespoon honey
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

Instructions

1. Whisk the flour, baking powder, and salt together in a bowl.
2. In a separate large bowl, beat the eggs and granulated sugar for 3 to 4 minutes until pale, thick, and ribbony.
3. Fold the dry ingredients into the egg mixture gently until just combined. Fold in the lemon zest, vanilla, honey, and melted butter.
4. Cover the batter and refrigerate for at least 1 hour, or overnight — this chill is what creates the signature hump.
5. Heat the oven to 425°F (220°C). Butter and flour a 12-shell madeleine pan, tapping out the excess.
6. Spoon about 1 tablespoon of batter into each shell, filling them about three-quarters full. Do not spread it flat.
7. Bake for 9 to 12 minutes, until the edges are deep golden and the centers spring back when touched.
8. Immediately tip the madeleines out of the pan onto a rack. Dust with powdered sugar and serve warm.

Pro tips

• Room-temperature eggs whip up thicker, which gives the madeleines their light, airy texture.
• Do not overfill the shells — batter that overflows will not develop the classic hump.
• A metal madeleine pan gives crisper, more golden edges than silicone.
• Eat them the day they are baked; nothing beats a warm madeleine.

Frequently asked questions