Homemade Madeleines are such a pretty and tasty little snacking cake that you’ll be so impressed and proud of yourself for making from scratch. And yes, they’re better than the prepackaged ones we’ve all impulsively bought while checking out at the Starbucks register. Despite their fancy name and demeanor, they’re super easy and super cute to make with a few technical steps.
Madeleines by definition are technically a cake made in the Genoise sponge style. This means that the eggs in the batter are aerated with the sugar, which creates the most pretty fluffy pockets of air in the finished cake. They’re slightly spongy and springy to the touch; that’s how you know they’re baked just right. Once all that air is whisked into the whole eggs and the dry ingredients are carefully folded in by hand 🫳, the next step is to gradually incorporate the batter into the butter. This carefully metered approach to introducing the butter into the mix ensures the fat doesn’t weigh down the light, airy batter. And slowly mixing the two yields a smooth, glossy batter. A quick stint in the fridge firms up the batter just enough to scoop easily into the traditional scalloped baking trays before they head to the oven. You know they’re done when the trademark humps on top are set and firm and spring back to shape when touched. Plop them out of the trays onto a clean counter or tea towel, allow to cool for a few minutes then indulge!
They store well at room temperature for up to 3-5 days in an airtight container, but it’s doubtful they’ll last that long. These adorably sophisticated finger cakes with their delicate, yet sturdy sponge and simple, yet rich vanilla flavor are a refined treat for any palette.
INGREDIENTS
½ cup unsalted butter (plus another 1-2 tbsp for greasing the madeleine pans)
2 large eggs, room temperature
½ cup granulated sugar
2 teaspoons vanilla extract
1 cup all-purpose flour (sifted then measured)
½ teaspoon baking powder
â…› teaspoon salt
INSTRUCTIONS
In a small saucepan, melt the butter and set aside to cool while preparing the batter.
In a stand mixer with the whisk attachment or hand mixer, beat the sugar and eggs together for 8 minutes on high speed, until it is thick, pale, and forms ribbons when you lift the whisk/beater over the bowl. Beat in the vanilla extract until combined.Â
In a separate small bowl, mix the flour, baking powder, and salt. Using a rubber spatula or wooden spoon, gently fold in half of the flour mixture into the egg mixture. Once the flour is mostly combined, fold in the remaining flour. Handle very carefully to ensure the aerated eggs are not deflated.
Stir in ¼ cup of the batter into the melted butter, working it well until combined fully, about 1-2 minutes. Stir the butter mixture back into the rest of the batter, mixing it well. The batter will be thick, silky and shiny.
Cover the batter with plastic wrap and chill in the fridge for 30-60 minutes.
Preheat the oven to 350°F. Using a pastry brush, coat the madeleine pan wells with the remaining 1-2 tablespoons of melted butter.
Fill the center of each well with about 1 tablespoon of batter; no need to spread or tap down the pan. Cover and refrigerate any remaining batter while baking.*Â
Bake for 10-12 minutes until the tops of the madeleines spring back when lightly pressed and the edges are beginning to turn slightly golden.Â
Remove pan from the oven and invert onto a clean tea towel or counter top to release madeleines from the pan. Cool the madeleines on a wire rack.
Store in an airtight container; best consumed within 5 days of baking.Â
Note:
* It is best to bake them in a single layer in the oven, so work in batches, if needed.
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