Madeleines
Updated March 10, 2025
Christopher Testani for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
4 ½ ounces sugar
3 ¾ ounces all-purpose flour, sifted
½ teaspoon baking powder
Pinch of salt
Zest of 1 orange
2 large eggs, at room temperature
3 ¼ ounces unsalted butter, melted and cooled slightly
Butter and flour for molds
Nutritional analysis per serving
16 grams carbs; 42 milligrams cholesterol; 130 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 35 milligrams sodium; 2 grams protein; 10 grams sugar
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
- 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.
- 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.
- Step 3
Butter and flour the madeleine molds.
- Step 4
Preheat the oven to 400 degrees.
- 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.
Private Notes
Comments
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.
Sugar 1/2 c minus 1T
Flour 1/2 c minus 2 t
Butter 3 T
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.
Really delicious recipe. I rubbed zest into sugar and beat the sugar with eggs before adding dry ingredients. Rounded up butter to 4oz. Used a number 8 piping tip and they came out beautifully - the number 5 was really small and felt unnecessarily difficult.
do you take them out immediately, or let them cool in the pan?
The madeleines turned out well, but why are the ingredients listed partly as weights and partly as volumes? Had to look up the conversion of ounces of sugar, flour, and butter into cups and tablespoons. Would be nice if NYT could put these in parentheses. I used a scant 1/2 c sugar, scant 1/2 c flour, 6.5 T butter, and the rest as listed, including zest of a medium/large navel orange. Also, no need to pipe it into the pan! Just spoon it. Also no need to sift!