French Madeleines Recipe, Easy & Authentic
Today, I’m sharing my favorite recipe for classic French madeleines – tender, aromatic little cakes that are surprisingly simple to make at home. I love adding a hint of orange blossom water or fresh lemon zest for extra flavor. Best of all? I’ll show you my trick for achieving that famous little hump that makes madeleines truly special!
Content
What Are Madeleines?
Madeleines are small, shell-shaped sponge cakes from France. They’re golden on the outside, soft and moist inside, and famous for their signature hump that forms as they bake.
Originally from the Lorraine region, more precisely the town of Commercy, madeleines have become famous across France, also thanks to the book by Marcel Proust, In Search of Lost Time. In the story, he eats a madeleine dipped in tea, and it brings back a wave of childhood memories. Since then, madeleines have become a symbol of how food can bring back strong feelings and memories.
About the Madeleine Recipe
It took me a while to find the perfect recipe, light, flavorful, and with that beautiful hump. But now that I have it, they turn out perfectly every single time.
Be sure to read through my tips at the end so you can avoid the most common mistakes.
Recipe card
French Madeleines Recipe, Easy and Authentic
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Equipment
Ingredients
- 2 large eggs
- 1/2 cup sugar 100g
- 1 tbsp honey like acacia or mild clover honey
- 1 1/4 cup all-purpose flour 150 g
- ½ cup 1 tbsp unsalted butter melted and slightly cooled 125 g
- 1 tsp baking powder
- 1 pinch of salt
- 1 tsp orange blossom water or/and zest of one lemon
Instructions
- In a mixing bowl, whisk eggs, sugar, and honey until the mixture becomes pale and frothy.
- Gently fold in the flour, baking powder, and salt. Add orange blossom water or lemon zest for aroma. Don’t overmix.
- Slowly incorporate the melted butter until smooth and glossy. Cover the batter and chill in the fridge for at least 2 hours, ideally overnight.
- Preheat the oven to 430°F (220°C). Butter and flour your madeleine pan.
- Then fill each mold about 3/4 full.
- Bake for 4 minutes at 430°F, then reduce temperature to 355°F (180°C) and bake for another 6–8 minutes.
- Let cool slightly, then remove from the pan and cool on a rack.
Notes
Nutrition
How to Get That Signature Madeleine “Hump”
It’s All About the Temperature Shock!
That lovely little hump on a madeleine isn’t magic – it’s science. The key is the temperature shock: When cold batter hits a very hot oven, the edges of the cakes set quickly, while the center (still cold) expands more slowly. As steam builds up inside, it pushes upward and creates the iconic rise.
To master it, follow these 3 essential tips:
- Chill your batter well: Let it rest in the fridge for at least 2 hours, or preferably overnight. In a rush? Try 20 minutes in the fridge + 10 in the freezer. And if the batter warms up while filling the pan (which often happens in summer), don’t hesitate to chill the filled pan for 30–60 minutes before baking.
- Use a two-stage bake: Start baking at 430°F (220°C) for 4 minutes, then lower to 355°F (180°C) for another 6–8 minutes. This helps the edges set while the center lifts.
- Use a metal pan: After testing many pans, I’ve found that metal madeleine molds give the best results. They heat evenly, create a better rise, and give that perfect golden brown edge.
Important: Do not open the oven door while baking – that sudden drop in temperature can ruin the rise.
Ideas for variations
Once you’ve mastered the classic, try these easy variations:
- Jam-Filled Madeleines: Add a small spoon of jam between two layers of batter in each mold.
- Chocolate Chip Madeleines: Gently fold mini chocolate chips into the cold batter just before baking.
- Vanilla Madeleines: Swap orange blossom water for a split vanilla bean or 1 tsp pure vanilla extract.
- Matcha Madeleines: Add 1 tsp matcha powder to the dry ingredients for a green tea twist and beautiful color.
Frequently Asked Questions
Absolutely Try fresh orange zest, vanilla extract,or even a splash of rum. if you like a little kick. Choose whatever aroma you enjoy most.
This is usually because the batter wasn’t cold enough or the oven wasn’t fully preheated. That temperature contrast is key: you need chilled batter, a hot oven, and two-stage baking.
Yes! Once fully cooled, store them in a sealed freezer bag. To serve, warm them in the oven for a few minutes to bring back that soft, fresh texture.
They should be golden at the edges, slightly springy to the touch, and have a nicely domed top. A knife inserted in the middle should come out clean.
Let them cool a few minutes in the pan, then gently pop them out. If your pan was well-buttered and floured (or nonstick), they should come out easily.
Top and bottom heat (no convection) is ideal. It helps the batter rise evenly and gives the best chance for that perfect hump.
Use standard all-purpose flour – the US equivalent of French Type 405 or 550. It gives the batter a light structure, perfect for soft, delicate madeleines.
Made 3 times in a span of 2 weeks. Come out perfectly every time. About to make a triple batch today! Thank you for this recipe.
Thank you Laura, so happy you baked them so often already 🙂
Wow! I finally found the madeleing recipe I have been wanting. The first time I get the hump in it!! And so tender (I used cake flour because I was out of AP flour).
Glad you like it, thank you !
Favorite go-to madeleines recipe!
Very happy to hear that Ivana 🤗
Super, merci beaucoup, très joli, très intéressant, très pratique…
Merci Amel !
very very nice post thank you for sharing