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Loading...Hailing from the small town of Commercy in the Lorraine region of northeastern France, these dainty shell-shaped sponge cakes are famous for their signature golden hump and tender, buttery crumb. The secret lies in a rested, airy batter baked in a hot traditional scalloped pan, producing the perfect balance of crisp edges and a soft, moist center ideal for an afternoon treat.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings4
Yield12 madeleines (4 servings of 3)
Nutrition Facts
Per serving (estimated)
- 440 kcalCalories
- 25 gFat
- 15 gSaturated Fat
- 48 gCarbs
- 0.5 gFiber
- 28 gSugar
- 6 gProtein
- 110 mgSodium
- 65 mgPotassium
- 30 mgCalcium
- 1.6 mgIron
- 1 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the batter
- 2 large eggs, at room temperature
- 100 g (1/2 cup) granulated sugar
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- Finely grated zest of 1 lemon
- Pinch of fine sea salt
- 120 g (1 cup minus 2 tablespoons) all-purpose flour, sifted
- 100 g (7 tablespoons) unsalted butter, browned and slightly cooled
For the pan
- 1 tablespoon unsalted butter, softened, for greasing
- 1 tablespoon all-purpose flour, for dusting
Directions
- In a small saucepan over medium heat, melt the butter and let it cook until the milk solids turn golden brown and smell nutty, about 4 minutes. Strain through a fine sieve and set aside to cool slightly.
- In a large mixing bowl, whisk the eggs, sugar, honey, vanilla extract, lemon zest, and salt together with an electric mixer on high speed until the mixture is pale, thick, and falls in a ribbon when the whisk is lifted, about 5 minutes.
- Sift the flour over the egg mixture in three additions, folding gently with a spatula after each addition until just combined and no streaks remain. Do not overmix.
- Slowly drizzle the cooled brown butter around the edges of the bowl while folding gently until the batter is smooth, glossy, and ribbons off the spatula. Cover with plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
- Preheat the oven to 220°F (220°C). Generously butter a 12-shell madeleine pan, dust with flour, and tap out the excess. Spoon about 1 heaping tablespoon of batter into each shell, filling roughly three-quarters full.
- Bake at 220°F for 4 minutes to help form the signature hump, then reduce the oven temperature to 190°F (190°C) and bake for 5 to 6 more minutes, until the edges are deep golden and the centers spring back when touched.
- Immediately unmold the madeleines onto a wire rack to cool slightly. Serve warm or at room temperature, ideally with a cup of tea or coffee. Madeleines are best enjoyed the day they are baked.
- Store any leftovers in an airtight container at room temperature for up to 2 days, and refresh briefly in a 150°C oven before serving.
Cook’s Notes
- Chilling the rested batter is non-negotiable: a cold batter hitting a hot pan is what creates the iconic madeleine hump.
- A traditional metal madeleine pan conducts heat better than silicone and produces crisper edges and a more pronounced bump.
- Do not overmix once the flour is added; a gentle hand keeps the crumb tender and light.
- Tap the filled pan firmly on the counter a few times before baking to release trapped air bubbles and even out the batter.
- Browned butter adds a deep, caramel-like flavor that sets these apart from ordinary sponge cakes; do not skip it.
