Name: Classic French Madeleines
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 100 g cake flour (about 3/4 cup plus 2 tbsp); 85 g unsalted butter, melted and cooled; 80 g granulated sugar; 100 g eggs (about 2 large eggs); 10 g honey; 3 g baking powder (about 3/4 tsp); 15 g whole milk; 1/8 tsp salt; 1/2 tsp vanilla extract

The kitchen window stayed coated in grease from the stove fan I forgot to wipe down last Sunday. I needed a simple baking project that didn’t require pulling out a dozen different mixing bowls.

These madeleines came together quickly while the coffee brewed on the counter.

My kids stood by the island waiting for the pans to cool enough to touch. I’ve found that keeping the butter completely cool before folding it in prevents the eggs from scrambling.

Prep: 20 minutes · Cook: 12 minutes · Total: 35 minutes · Serves: 12

How do you keep madeleines from sticking to the pan? You prevent madeleines from sticking by brushing softened butter into every single shell indentation with a pastry brush before adding any batter.

Chilling the greased pan in the refrigerator for ten minutes helps the butter set firmly so the delicate cakes release cleanly after baking.

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Ingredients for Classic French Madeleines

100 g cake flour (about 3/4 cup plus 2 tbsp)
85 g unsalted butter, melted and cooled
80 g granulated sugar
100 g eggs (about 2 large eggs)
10 g honey
3 g baking powder (about 3/4 tsp)
15 g whole milk
1/8 tsp salt
1/2 tsp vanilla extract

Picking the Right Ingredients

Cake flour has a lower protein content than all-purpose flour, which gives these little cakes their tender crumb. If you use all-purpose flour instead, the texture turns out slightly denser and more bread-like.

Melted butter needs to cool completely on the counter before you mix it into the batter. If the butter is still hot when it hits the eggs, it will cook them instantly and ruin the batter structure.

Honey acts as a humectant in this recipe, meaning it draws moisture from the air and keeps the baked cakes soft. Do not substitute regular granulated sugar for the honey, or the cakes will dry out much faster.

Let’s Make It

Whisk the eggs. Combine the eggs, sugar, honey, vanilla extract, and salt in a large glass mixing bowl, then whisk vigorously until the mixture turns pale, thick, and falls off the whisk in a slow ribbon.
Incorporate the dry ingredients. Sift the cake flour and baking powder directly over the egg mixture, then gently fold them together with a rubber spatula until just combined and no dry flour streaks remain.
Add the liquids. Pour the cooled melted butter and milk down the side of the bowl, folding them slowly into the batter until the mixture looks smooth and glossy.
Prepare the pan. Brush softened butter thoroughly into every shell cavity of your madeleine pan, making sure to coat the fluted ridges completely so the cakes release without tearing.
Fill the molds. Spoon a tablespoon of batter into the center of each prepared shell cavity without spreading it out to the edges, leaving the batter mounded in the middle.
Bake the cakes. Place the pan into a preheated 375°F oven and bake until the edges turn golden brown and the centers spring back to the touch, about 10 to 12 minutes.
Cool and serve. Invert the pan immediately onto a wire cooling rack to release the cakes, letting them cool for a few minutes before eating them warm.

How to Store It

Store leftover baked madeleines in an airtight container at room temperature for up to two days. They tend to lose their crisp edges by the second day, but you can freshen them up in a warm oven for three minutes.

You can also freeze the baked cakes in a zip-top bag for up to one month and thaw them at room temperature.

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