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Made from scratch Vanilla French Madeleines are a delicious soft mini cake made with hints of vanilla, almond, and lemon. This easy madeleine recipe is one of those classic French sweets that pairs so nicely with a hot morning coffee or cup of tea.
Don’t be intimidated by these stylish mini cakes introduction to French baking, they aren’t as difficult to execute as you may think. All you need to do is follow the recipe steps, let the batter rest, use a cold madeleine pan, and watch them puff in the oven.
Key Ingredients & Test Notes
- All Purpose Flour or Pastry Flour: Flour with a protein content of 9-11% lends to a softer more tender crumb and moist cake.
- Large Eggs: Two large eggs without the shell should weigh about 100 grams.
- Granulated Sugar: Sugar adds moisture and sweetness to these little cakes.
- Vanilla Bean Paste of Vanilla Extract: Use vanilla bean paste, vanilla extract or two scraped vanilla pods for a light vanilla flavor.
- Almond Extract or Paste: I love a hint of almond paired with vanilla. Just a half teaspoon is all you need.
- Lemon Zest is used in classic French Madeleines recipes for a touch of citrus notes.
- Honey adds another layer of soft sweetness. Choose a wildflower or clover honey for herbal notes or an orange blossom honey.
- Whole Milk is added for additional moisture.
- Unsalted Butter (European Style Butter): I HIGHLY recommend using European butter (also known as cultured with 82% butterfat) adds more flavor depth and softer crumb.
- Confectioners’ Sugar: Top cooled French butter cakes with a beautiful dusting of powdered sugar.
What is a French Madeleine?
French Madeleines are small shell shaped, sweet, buttery bite-sized sponge cakes. Some people refer to them as madeleine cookies, but these are definitely bite size cakes. Notable features of the classic madeleine are a shell groove shape with a raised bump from baking in the oven. These delightful treats are on display in bakery windows all over France.
Madeleine Pan
The batter for this recipe is quite simple, but you do need special Madeleine molds to create the signature shell shape, texture, and edge this famous dessert is known for. A non-stick pan, metal pan, or silicone shell-shaped mold will all work with this batter, just remember to prep each one with butter using a pastry brush and light dusting of flour before adding in the madeleine batter. Here are a few pans to choose from.
Can I Bake Madeleines in a Mini Muffin Pan?
In short, yes you can use a mini muffin pan if you don’t have or want to purchase a madeleine pan. There will be a difference in texture and a lack of those lovely crispy edges.
Helpful Tips
- Use High Quality Butter: Make the batter with rich European style butter with 82% butterfat for the best flavor. Try brands like President, Plugra, Kerry Gold, or Vermont Creamery if you’re in the States.
- DO NOT SKIP CHILLING TIME: What gives French Madeleine’s their signature bump is the reaction of cold batter going into a hot oven. The batter also needs the original rest to relax the gluten, thicken the batter, and develop in flavor. I’ve found that a quick freeze of the pan filled with batter creates a lovely tender cake with a high bump and crisp edges.
- Keep an Eye on the Oven: All ovens heat differently, causing slight variations in baking times. For better results, watch your madeleines closely and adjust as needed.
How Long Do Madeleines Stay Fresh?
Personally I think they are best eaten fresh, the day you bake them. Store madeleines in an airtight container at room temperature, for about 2 to 3 days. You can also keep madeleines in the fridge for about 5 to 7 days. Allow cold cakes warm to room temperature before eating.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Vanilla French Madeleines
Recipe Video
Ingredients
Madeleine Batter
- 125 grams (1 cup) all purpose flour or pastry flour, 10-11% protein
- 6 grams (1 ¼ teaspoons) baking powder
- 1/2 teaspoon fine sea salt
- 100 grams (½ cups) granulated sugar
- 2 teaspoons honey
- 1 tablespoon vanilla bean paste
- 1/2 teaspoon almond paste or almond extract
- 100 grams (2) large eggs
- 2 teaspoons fresh lemon zest
- 50 grams (¼ cup minus 2 teaspoons) whole milk, warm
- 125 grams (9 tablespoons) unsalted European Style butter , 82% butterfat, melted and still warm
Butter and Flour For Prepping Pan
- butter, softened to room temperature
- all purpose flour
Instructions
Make the Batter
- Whisk together the flour and baking powder in a medium bowl. Set aside.
- In a separate large bowl combine the sugar, honey, eggs, vanilla, almond, lemon zest, and salt. Whisk together by hand until smooth.
- Whisk in the warm milk. Then, sift in half of the flour mixture at a time, whisking until smooth to prevent a lumpy batter.
- Gradually whisk in the warm melted butter, a third at a time until smooth.
- Cover the bowl with plastic wrap and refrigerate for 2 hours. *Batter can also be refrigerated overnight, with the plastic wrap touching the batter to prevent a skin from forming.
- Preheat oven to 375℉ (190℃) conventional or convection oven.
Prep the Pan
- Generously brush the softened butter across each shell cavity, getting into every groove. Sift flour over the butter and then tap out any excess.
- Place the pan in the fridge for about 10 minutes for the butter to firm.
- Remove batter from the fridge and transfer to a piping bag for easing filling. Pipe batter into each cavity filling up to 90% or 3/4 full.
- Place the filled pan in the freezer for 10 minutes for an extra cold pan and batter before placing in the oven.
Bake
- Bake madeleines on the middle oven rack for 9-10 minutes. The center of each madeleine should have a raised bump and a golden brown crust will form around the edges.
- Remove pan from the oven and immediately tip madeleines out onto a wire rack to cool completely.
- Wash an and then prep again with butter and flour. Repeat with remaining batter.
- Lightly dust cooled madeleines with powdered sugar and serve.
Notes
What gives French Madeleine’s their signature bump is the reaction of cold batter going into a hot oven. The batter also needs the original rest to relax the gluten, thicken the batter, and develop in flavor. I’ve found that a quick freeze of the pan filled with batter creates a lovely tender cake with a high bump and crisp edges.
