Madeleines — Shell Cakes
Experience the delicate, buttery flavor and iconic shell shape of classic French madeleines. A simple batter and a crucial resting period are all it takes to create these delightful tea cakes.
Madeleines — Shell Cakes
Experience the delicate, buttery flavor and iconic shell shape of classic French madeleines. A simple batter and a crucial resting period are all it takes to create these delightful tea cakes.
Key move
Chill the batter for at least 1 hour to develop the signature hump and tender texture.
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The Setup
- Madeleine Pan
- Mixing Bowlmedium
- Whisk
The Mise en Place
5 of 9Your prep station before cooking begins
The Dry Mix (0/6)
Madeleines are flat and don't have a hump.
The batter wasn't chilled long enough. Make sure to chill for at least 1 hour.
Madeleines are tough.
You may have overmixed the batter. Mix until just combined.
Chef's Notes
Chill the batter for at least 30 minutes to ensure a good dome shape and prevent spreading.
Butter and flour the madeleine pan thoroughly to prevent sticking and achieve crisp edges.
Serve warm with a dusting of powdered sugar or a side of fresh berries.
Madeleine batter can be refrigerated for up to 2 days. The flavor deepens over time.
The Method
WHISK
In a medium bowl, whisk together the flour, baking powder (½ tsp), and salt (¼ tsp).
Dry ingredients are combined and free of lumps.
MELT
Prep aheadMelt the butter in a small saucepan or microwave-safe bowl. Let it cool slightly.
Butter is fully melted and has cooled slightly.
BEAT
In a large bowl, beat the sugar and eggs (2 large) together until pale and slightly thickened.
Egg and sugar mixture is pale yellow and has increased in volume.
MIX
Add the vanilla extract (1 tsp) and lemon zest (1 tsp) to the egg mixture and mix well.
Vanilla and lemon zest are evenly distributed in the egg mixture.
FOLD
Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
The batter is homogenous with no visible streaks of flour.
DRIZZLE
Slowly drizzle the melted butter into the batter, folding gently until fully incorporated.
Melted butter is fully incorporated into the batter.
COVER
Prep aheadCover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
Batter is covered and chilling in the refrigerator.
PREHEAT
Prep aheadPreheat oven to 400°F (200°C). Grease and flour a madeleine pan.
Oven is preheated and madeleine pan is greased and floured.
SPOON
Spoon the batter into the prepared madeleine pan, filling each mold about 3/4 full.
Madeleine molds are filled evenly with batter.
BAKE
Time-sensitiveBake for 12-15 minutes, or until the edges are golden brown and the madeleines spring back lightly when touched.
Madeleines are golden brown and spring back when lightly touched.
COOL
Let the madeleines cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Madeleines have cooled slightly in the pan and are ready to be transferred.
DUST
Dust with powdered sugar (¼ cups) before serving, if desired.
Madeleines are dusted with powdered sugar (optional).
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