You know that one dessert that makes everyone say “Wow… did you make these?” These are it. Madeleines are little shell-shaped sponge cakes, crisp at the edges and cloud-soft in the middle, with a subtle citrusy perfume. They’re perfect for tea parties, gifting, or just treating yourself to something a little special (because you deserve it).
They’re surprisingly easy to bake — no pastry degree required. Just a little patience and a madeleine pan. Ready to impress?
If you love elegant, delicate desserts, you might also enjoy my Almond-Apricot Tart or these adorable Raspberry Pistachio Thumbprints!
📝 Ingredients
Dry Ingredients
- 1 cup (120g) all-purpose flour
- 1/2 tsp baking powder
- Pinch of salt
Wet Ingredients
- 2/3 cup (135g) granulated sugar
- Zest of 1 lemon
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1 tbsp fresh lemon juice
For the Pan
- 2 tbsp melted butter (for brushing)
- 2 tbsp flour (for dusting)
👩🍳 Instructions
1️⃣ In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2️⃣ In another bowl, use your fingers to rub the lemon zest into the sugar (this wakes up the oils — smells divine!). Add eggs and vanilla and beat on medium-high until thick and pale, about 3 minutes.
3️⃣ Gently fold in the dry ingredients until just combined. Stir in melted butter and lemon juice until smooth.
4️⃣ Cover the batter and chill for at least 30 minutes (or up to overnight).
5️⃣ Preheat oven to 375°F (190°C). Brush your madeleine pan with melted butter and dust with flour; tap out excess.
6️⃣ Spoon about a tablespoon of batter into each mold — don’t spread it, it’ll even out as it bakes.
7️⃣ Bake 9–11 minutes, until puffed and lightly golden at the edges.
8️⃣ Let cool a few minutes, then gently remove from the pan and cool completely on a rack. Dust with powdered sugar if you like!
🍰 Serving Tips
- Serve on a pretty tiered tray with lemon slices and edible flowers for a tea party vibe.
- Wrap in cellophane bags with a ribbon for sweet little gifts.
- Pair with Earl Grey tea or a glass of bubbly for a little luxury.
✨ Creative Variations
- Dip the cooled edges in dark chocolate.
- Add a pinch of lavender buds with the zest for floral notes.
- Try a gluten-free flour blend if needed.
🧊 Storage Info
- Store in an airtight container at room temp for up to 2 days.
- Freeze (in a single layer, then transfer to a bag) for up to 1 month. Thaw at room temp.
- Refresh in a warm oven for a few minutes if they lose their crisp edges.
Madeleines
Ingredients
Dry Ingredients
- 1 cup 120g all-purpose flour
- 1/2 tsp baking powder
- Pinch of salt
Wet Ingredients
- 2/3 cup 135g granulated sugar
- Zest of 1 lemon
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 1/2 cup 115g unsalted butter, melted and slightly cooled
- 1 tbsp fresh lemon juice
For the Pan
- 2 tbsp melted butter for brushing
- 2 tbsp flour for dusting
Instructions
- 1️⃣ In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 2️⃣ In another bowl, use your fingers to rub the lemon zest into the sugar (this wakes up the oils — smells divine!). Add eggs and vanilla and beat on medium-high until thick and pale, about 3 minutes.
- 3️⃣ Gently fold in the dry ingredients until just combined. Stir in melted butter and lemon juice until smooth.
- 4️⃣ Cover the batter and chill for at least 30 minutes (or up to overnight).
- 5️⃣ Preheat oven to 375°F (190°C). Brush your madeleine pan with melted butter and dust with flour; tap out excess.
- 6️⃣ Spoon about a tablespoon of batter into each mold — don’t spread it, it’ll even out as it bakes.
- 7️⃣ Bake 9–11 minutes, until puffed and lightly golden at the edges.
- 8️⃣ Let cool a few minutes, then gently remove from the pan and cool completely on a rack. Dust with powdered sugar if you like!
Notes
- You can swap lemon for orange zest & juice for a warmer flavor.
- Don’t overbake — they’re meant to be soft!
- Best enjoyed the day they’re baked.
Let me know if you make these — tag me on Pinterest or Instagram, I’d love to see your twist on them! 💖 Happy baking!
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