Madeleines

Starting today the right way with an easier version of the french classic…Madeleines! These delicious mini cakes are soft, buttery, and oh so delicious. Made in the traditional shell shaped pan and with minimal ingredients, these madeleines are sure to become your new favorite bake! The best part? These cute little cakes are ready to make in 30 minutes or LESS. Serve hot, right out of the oven, with a light dusting of powdered sugar and alongside your favorite mug of tea or coffee. SO. GOOD.

Madeleine's in pie pan with white flowers and cup of coffee

About The Recipe

Happy Wednesday!

I’ll admit, my mom and I have been (slowly) working through what I call our “baking bucket list”. So, with Spring right around the corner, we couldn’t think of a better time to really start trying to work our way down that list…because, well, spring is all about cleaning out the old and in with the new!

Madeleine’s have been on that list for years. It’s something my mom and I have kind of dreamed about for the longest time. Though, I’ll admit, they’ve always seemed a little daunting. I mean, they’re one of the most popular french pastries to ever exist.

So, when we started to test this recipe, we read everything we could on the proper way to make them. Of course, we wanted to make these traditional, as they’re the first madeleine recipe on our blog, but when it came right down to it…we found out that you can actually speed up the process of madeleines without giving up any of the amazing texture/flavors!

Actually, with out recipe testing, the madeleine’s turned out even BETTER without refrigeration and resting.

close up of madeleines in parchment lined pie pan with white flowers

So, what does that mean for this recipe? Well, it means you can have fresh, hot, and delicious madeleines that taste just like they came from a French patisserie…in 30 minutes or LESS!

Oh, and don’t worry. These little cuties have the iconic hump on the back (and they stay there even after cooling!). It’s a total win-win.

What is a Madeleine?

A madeleine is simply a sponge cake that is baked in a madeleine pan, which yields in the classic shell-like shape that these petit cakes are known for! It’s a bit more dense than your traditional cake, but much lighter than your average cookie. It’s almost like the perfect blend of the two, creating a mini treat that always has you wanting more!

Why You Will Love This Madeleine Recipe

  • Easy to make.
  • Requires minimal ingredients.
  • Ready in about 30 minutes.
  • Tastes buttery, sweet, and SO. DELICIOUS.
front shot of madeleines in pie pan with flowers and cup of coffee behind

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

  • Pastry Flour
  • Baking Powder
  • Granulated Sugar
  • Brown Sugar
  • Honey
  • Eggs
  • Egg Yolk
  • European-Style Salted Butter
baking soda, flour, honey, sugar, eggs, brown sugar, and melted butter on marble surface

How To Make Madeleine’s

Step 1: Make the batter

In a small bowl, sift together flour and baking powder. Set aside.

In a large bowl, whisk together eggs, egg yolk, granulated sugar, brown sugar, and honey.

With a rubber spatula, fold in flour a little at a time.

When flour is completely incorporated, fold in butter. Continue folding gently until incorporated and batter is smooth.

Step 2: Bake

Spoon 1 Tablespoon batter into each cavity of the prepared molds. Set on a sheet pan and bake for 7-8 minutes, until cake springs back when lightly touched.

Cool in pans for 3-4 minutes. Turn out.

twelve madeleines on sheet pan

Why Are These Madeleines Not Refrigerated/Rested?

We found through our test baking that refrigerating/resting the madeleines was…well, moot. We tested 1 hour refrigeration time to overnight. Every test yielded the same result. Our butter in the madeleines was solidified and, instead of rising and creating a hump, they wanted to spread and crack.

Letting them rest at room temperature made no difference in the taste or texture. So, we opted out of both and resulted in a very quick, very easy, but seriously delicious madeleine recipe!

Topping Ideas

Though these madeleines are plenty sweet on their own, the petit cakes are traditionally dusted with powdered sugar. You can also make a quick vanilla glaze or melt some dark chocolate and drizzle/dip them in, if you would like! But, to be honest, this recipe and perfect on it’s own and doesn’t really need anything extra.

overhead shot of madeleines in parchment lined pie pan with more madeleines beside, a small sieve, cup of coffee, white flowers, and stack of plates

How To Store

Madeleine’s are best enjoyed fresh, right out of the oven. The cakes get tough and lose their buttery goodness as they cool. Though, if you want to make these madeleines in advance, you can. Once the batter is made, cover with plastic wrap and place in the refrigerator for 1-2 days!

Of course, if you don’t mind a bit tougher cake, you can store these madeleines in an airtight container for about 2 days on the counter, in the fridge for up to 5, and in the freezer for a month! Just be sure to let the madeleine come back to room temperature before eating.

What To Serve With Madeleines

These petit cakes are the perfect treat to accompany a cup of coffee or even tea! Perfect for breakfast, an afternoon treat, or even dessert.

Madeleines in pie pan with flowers hanging in front and a cup of coffee behind

Expert Tips

  • If you don’t have pastry flour, you can mix half all purpose flour and half cake flour.
  • Do not overwork this batter. You will need to gently fold the butter in small amounts, as well as fold in the butter. Do not whisk, stir, or beat.
  • The butter needs to be a European-Style butter, as it has a higher fat content.
  • Use a honey that you like the flavor of, but it shouldn’t be too intense. A lighter, milder honey is a great addition to this madeleine!
  • Be sure to lightly spray the madeleine pan(s). We found through our testing that over spraying yielded in the madeleine not properly forming to the pan.
  • Don’t over fill the madeleine pan! About 1 heaping Tablespoon should do it.
  • If you aren’t sure the madeleines are done, gently poke the top of one with your finger. If the cake springs back, the cake is done. But, if your finger leaves an indention, you will need to bake for about 1-2 more minutes.
  • This recipe is best served fresh!

When you make these Madeleines, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

Madeleine's in pie pan with white flowers and cup of coffee

Madeleines

Traci
Buttery, sweet, and SO. GOOD. These homemade Madeleines are made with minimal ingredients and taste absolutely delicious! The best part? These mini cakes are ready in about 30 minutes or less!
5 from 2 votes
Prep Time 25 mins
Cook Time 8 mins
Course Desserts
Cuisine French
Servings 32
Calories 69 kcal

Ingredients
 

  • 1 cup pastry flour
  • 1 teaspoon baking powder
  • ½ cup granulated sugar
  • 4 teaspoons brown sugar
  • 1 Tablespoon honey
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 10 Tablespoons European-style salted butter, melted
  • powdered sugar, to finish

Instructions

  • Heat oven to 375 degrees F.
  • Spray molds lightly with baking spray. Set aside.
  • In a small bowl, sift together flour and baking powder. Set aside.
  • In a large bowl, whisk together eggs, egg yolk, granulated sugar, brown sugar, and honey.
  • With a rubber spatula, fold in flour a little at a time.
  • When flour is completely incorporated, fold in butter.
  • Continue folding gently until incorporated and batter is smooth.
  • Spoon 1 Tablespoon batter into each cavity of the prepared molds.
  • Set on a sheet pan.
  • Bake for 7-8 minutes, until cake springs back when lightly touched.
  • Cool in pans for 3-4 minutes.
  • Turn out.
  • Lightly sift powdered sugar over cakes.

Notes

  • If you don’t have pastry flour, you can mix half all purpose flour and half cake flour.
  • Do not overwork this batter. You will need to gently fold the butter in small amounts, as well as fold in the butter. Do not whisk, stir, or beat.
  • The butter needs to be a European-Style butter, as it has a higher fat content.
  • Use a honey that you like the flavor of, but it shouldn’t be too intense. A lighter, milder honey is a great addition to this madeleine!
  • Be sure to lightly spray the madeleine pan(s). We found through our testing that over spraying yielded in the madeleine not properly forming to the pan.
  • Don’t over fill the madeleine pan! About 1 heaping Tablespoon should do it.
  • If you aren’t sure the madeleines are done, gently poke the top of one with your finger. If the cake springs back, the cake is done. But, if your finger leaves an indention, you will need to bake for about 1-2 more minutes.
  • This recipe is best served fresh!

Nutrition

Serving: 1cakeCalories: 69kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 33mgSodium: 52mgPotassium: 23mgFiber: 1gSugar: 4gVitamin A: 143IUVitamin C: 1mgCalcium: 13mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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