Baking Blog

How to Put Your Own Flavor Twist on Classic French Madeleines

When I want to make something that looks a bit more special than your average cookie, I often pick French madeleines. As long as you have the shell-shaped pan, madeleines are actually quite easy to make. In fact, the base recipe is the perfect candidate for all kinds of flavor variations.

How to Make Classic Madeleines - Plus Variations!

Madeleines are made with a sponge cake batter.

You’ll start making the batter by beating sugar and whole eggs together until they’ve tripled in volume and become light in color. Then you’ll mix flour into the eggs, along with flavorings, and fold in the butter as a final step.

Beating the eggs first builds up quite a bit of volume in the cakes, so the madeleines will rise well and have a nice shape. But the butter added at the end of the mixing is essential to tenderizing the cakes.

How to Make Classic Madeleines - Plus Variations!

While a very traditional recipe will get all of its rise from the beaten eggs, I prefer to add a small amount of baking powder to my madeleines to help ensure that they rise properly. 

Do I need a special pan to make madeleines?

You will need a special pan to make madeleines, as the cakes simply aren’t the same if they’re not baked in the traditional shell shape.

The shell makes the cookies look beautiful, but it also gives them a slightly thicker base and thinner top. The base tends to be softer and more cake-y, while the top edge develops a delicate crispness as the cakes bake. In short, both the texture and the look of the cookies are tied to the pan. 

There are a variety of pans to choose from and I prefer nonstick, metal pans. They require less prep and are easier to get the cakes out of after baking.

Most pans let you bake a dozen cakes at once. Fortunately, madeleine batter can sit out at room temperature while you bake in batches, so you don’t need to purchase multiple pans.

How to Make Classic Madeleines - Plus Variations!

All madeleine pans should be buttered or greased before use. If you’re using a non-nonstick pan, I recommend both greasing and flouring your molds before dividing the batter into the cavities. 

Flavor variations for homemade madeleines

The recipe below makes a large batch of madeleines — 4 dozen of them! A larger batch like this means that you can divide the batter up into smaller bowls to make a variety of different flavors at once.

If you prefer a smaller batch, simply divide the recipe in half. As I noted before, the batter can sit out at room temperature, so don’t worry if you have to bake in batches to get all of the cakes baked. 

How to Make Classic Madeleines - Plus Variations!

Lemon madeleines

Add 1 tbsp lemon zest to the batter along with the vanilla extract. Finish madeleines with a glaze of lemon juice and powdered sugar. 

Chocolate madeleines

Replace ¼ cup of all-purpose flour with¼ cup unsweetened cocoa powder and continue with recipe as written. 

Chocolate chip madeleines

Fold ¾ cup mini chocolate chips, or finely chopped chocolate, into the batter before dividing it into madeleine pans.

Cinnamon spiced madeleines

Add 1½ teaspoons ground cinnamon to batter along with all-purpose flour. 

Toasted almond madeleines

Add ¼ teaspoon of almond extract to the batter, then fold ¾ cup finely chopped, toasted almonds into the batter before dividing it into madeleine pans.

How to Make Classic Madeleines - Plus Variations!

Classic French madeleines recipe

Makes 4 dozen madeleines

Ingredients:

  • 4 large eggs, room temperature
  • 1-1/3 cup sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 cups all-purpose flour
  • ¼ teaspoon baking powder
  • 16 tablespoons butter (1 cup), melted and cooled

Step 1:

Preheat oven to 375 F. Lightly grease and flour your madeleine pans (unless you are using nonstick, in which case light greasing is all that is necessary).

Step 2:

In a large bowl, beat together eggs and sugar until smooth and thick, 1-2 minutes.

Madeleine Batter

Add in vanilla and salt. Sift flour and baking powder into the bowl and mix until it is just combined, and no streaks of flour remain visible. 

Step 3:

Slowly add in the melted butter, streaming it in while you stir constantly (or mix at a low speed) and it is well combined.

Step 4

Place a heaping 1 tablespoon of batter into each cavity of your prepared pan, filling each cavity about ¾ full.

How to Make Classic Madeleines - Plus Variations!

Bake for 12-14 minutes, until cookies are golden around the edges. Allow to cool for 1-3 minutes before removing from the pan. The cakes should slide right out.

How to Make Classic Madeleines - Plus Variations!

The pan should be cooled, re-greased and floured before filling it with more batter for another batch.

2 Comments

Marta

I’ve tried madeleine a few times and I really liked them.
This post (and the photos in it) is delicious!!
Thank you so much ♥

Reply
Merry

I have always wanted to try different flavorings as recipes I’ve seen used anise not a favorite of mine. The “cat’s paw” shape can be made using a pastry bag and large star tip on a cookie sheet. Use the same motion as when making a shell border but separate them about 2 inches apart. They will be a bit more rustic looking but taste just as good!

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