Classic French Madeleines: The Perfect Little Sponge Cake Recipe

Ingredients

2 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 pinch salt
1 cup all-purpose flour
10 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon powdered sugar, for dusting

Steps and instructions

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a madeleine pan with melted butter.
In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is pale and fluffy.
Add the vanilla extract, lemon zest, and salt to the egg mixture and mix well.
Sift the flour into the egg mixture and gently fold it in until the ingredients are well combined.
Gradually add the melted butter to the batter, continuously stirring to ensure it's well incorporated.
Spoon the batter into the prepared madeleine pan, filling each mold about 3/4 full.
Bake the madeleines in the preheated oven for 10-12 minutes, or until they are golden brown and the tops spring back when lightly touched.
Allow the madeleines to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Dust the cooled madeleines with powdered sugar before serving.

Tools for making

Mixing Bowl - A large bowl to mix the ingredients together.
Whisk - Used to beat the eggs and sugar together until fluffy.
Sifter - To sift the flour and ensure there are no lumps.
Madeleine Pan - A special pan with shell-shaped molds to bake the madeleines.
Baking Brush - To grease the madeleine pan with melted butter.
Wire Rack - Used to cool the baked madeleines and allow air circulation.
Powdered Sugar Shaker - For dusting the cooled madeleines with powdered sugar.

Recipe variations

Replace the all-purpose flour with almond flour for a gluten-free version.
Add 1 tablespoon of grated orange zest to the batter for a citrus twist.
Mix in 1/2 cup of chocolate chips or chopped nuts for added texture and flavor.
Dip the cooled madeleines in melted chocolate for a decadent treat.
Use brown sugar instead of granulated sugar for a richer taste.
Add a teaspoon of matcha powder to the batter for green tea madeleines.
Replace the vanilla extract with almond or orange extract for a different flavor profile.
Sprinkle some cinnamon or nutmeg on top of the powdered sugar for a warm and spicy touch.
Replace the melted butter with melted coconut oil for a dairy-free option.

Recipe overview

Indulge in the elegance of French cuisine with these classic Madeleines. These small shell-shaped cakes are beautifully light and buttery, with a hint of lemon zest and vanilla adding a delightful fragrant note. This recipe will guide you through the simple steps needed to create these delightful treats at home. You'll be whisking up a batter of eggs, sugar, and flour, enriched with melted butter, then baking it to golden perfection. The final touch of a dusting of powdered sugar elevates these delicate cakes to a divine dessert or accompaniment to your afternoon tea. Enjoy the process and the delicious result!

Common questions

Can I use a different flavor extract instead of vanilla? Yes, you can use other flavor extracts such as almond or orange to customize the taste of the madeleines.
Can I substitute the all-purpose flour with a gluten-free flour? Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour. However, the texture and taste of the madeleines may vary slightly.
Do I have to use a madeleine pan to bake these? The traditional shape of madeleines is achieved by using a madeleine pan, but if you don't have one, you can use a mini muffin pan as a substitute.
Can I prepare the batter in advance and bake it later? It is best to bake the madeleines immediately after preparing the batter for optimal texture and results. The batter may not yield the same results if left standing for too long.
How can I store the madeleines? Store the cooled madeleines in an airtight container at room temperature for up to 2 days. If you'd like to keep them longer, you can freeze them for up to 1 month.

Serving dishes and utensils

Madeleine Pan - A specialty baking pan with shell-shaped molds specifically designed for making madeleines.
Wire Rack - A metal rack used for cooling baked goods, allowing air to circulate underneath and prevent them from getting soggy.
Sifter - A kitchen tool used to remove lumps and aerate dry ingredients, such as flour, before adding them to the batter.
Mixing Bowl - A large bowl used for combining ingredients and mixing the batter.
Whisk - A utensil with wire loops used for beating, stirring, and incorporating air into the batter.
Spoon - Used for spooning the batter into the madeleine pan.
Melted Butter - Used for greasing the madeleine pan and brushing the molds.
Powdered Sugar - Used for dusting the cooled madeleines before serving.

Origin stories

Madeleines have a delightful origin story wrapped in the royal court of France. They are said to take their name from a young maid, Madeleine Paulmier, who served at the court of Louis XV in the 18th century. On an occasion when the head cook had vanished, young Madeleine prepared these little sponge cakes baked in shell-shaped molds. The king was so taken by the cakes that he named them after her. These delicate treats later charmed the literary world when Marcel Proust used them as a symbol of involuntary memory in his work, "Remembrance of Things Past." Now, Madeleines continue to delight taste buds, marking their identity as a timeless element of French pastry heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.