Madeleines

Recipe from "The Fundamental Techniques of Classic Pastry Arts"

Adapted by Annemarie Conte

Updated March 11, 2025

Madeleines
Christopher Testani for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
2 hours
Rating
4(586)
Comments
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It seems you can’t write about madeleines without mentioning Marcel Proust, whose words in “Remembrance of Things Past” will forever tie the two together. Old Marcel was right — one bite is a full-body flood of fabulous sensation. Ignore the store-bought pale lumps that pass for madeleines here in America and make your own. These are adapted from “The Fundamental Techniques of Classic Pastry Arts,” which was put together by the French Culinary Institute. They are soft, buttery orange cakes that are light and moist on the inside, but have a satisfyingly crispy edge. —Annemarie Conte

Featured in: A Real Madeleine

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Ingredients

Yield:12 to 15 little cakes
  • 4½ounces sugar
  • 3¾ounces all-purpose flour, sifted
  • ½teaspoon baking powder
  • Pinch of salt
  • Zest of 1 orange
  • 2large eggs, at room temperature
  • 3¼ounces unsalted butter, melted and cooled slightly
  • Butter and flour for molds
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

130 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 2 grams protein; 35 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the sugar, flour, baking powder and salt in a medium mixing bowl, stirring with a wooden spoon to blend. Add the zest. Stir in the eggs, mixing just to combine. You do not want to incorporate too much air into the batter. Finally, stir in the butter.

  2. Step 2

    Cover the bowl with plastic film and refrigerate for 1 hour, or until well chilled. The chilling is important, as it makes the batter easier to pipe and ensures a higher rise during baking. At this point, the batter may be stored, covered and refrigerated, for up to 4 days.

  3. Step 3

    Butter and flour the madeleine molds.

  4. Step 4

    Preheat the oven to 400 degrees.

  5. Step 5

    Immediately transfer the batter to a pastry bag fitting with a #5 plain tip and pipe into the prepared molds. Bake the madeleines for about 7 minutes (about 11 minutes for larger cakes), or until the cakes spring back in the center when lightly touched.

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Ratings

4 out of 5
586 user ratings
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Comments

Amy DiLaura

I didn't sift the flower the second time and it didn't really matter. I am Nine and the recipe was simple to follow. I would make them again.

e

Sugar 1/2 c minus 1T
Flour 1/2 c minus 2 t
Butter 3 T

courtney

Made half a batch, but that didn't fill up my one tray mold. The batter was very thick after 1 hour in the fridge and I ended up over filling the molds. Molds only need to be about half full.

jaimee

An adaptable go-to recipe. I've been steadily using this recipe for 5 years now and love that I can whip it up by hand. I've used it for bakeries I worked at and for my home bakery. You can even brown the butter and the batter still comes out perfect. NOTE: butter and flour the pan. Spraying the pan with Pam or something like will make your madeleines get dark fast and just not bake up as beautifully. I recently learned this while trying to cut corners.

Meiya

Great recipe! I got 15 little cakes, and I used a #40 scoop to put the batter into the pan.

Theresa Y

2/3 cup sugar 7/8 cup of flour (slightly less than 1 cup) 7/8 tbs. Butter Yields 12 madeleines. Don’t need a pastry bag. Just use a cookie dough scoop or large tablespoon of dough into madeleine pan. Follow recipe exactly. Don’t worry if it looks like too much butter, just slowly stir in. Best madeleine recipe I’ve tried, & I’ve tried several.

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Credits

Adapted from "The Fundamental Techniques of Classic Pastry Arts"

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