Serves a Crowd


June 30, 2021
9 Ratings
Photo by James Ransom
  • Makes 18 madeleines
Author Notes

Buttery, light, and not-overly sweet, madeleines are a classic French cake worth making at home. —Izy Hossack

What You'll Need
  • 3/4 cup (5 3/4 ounces) granulated sugar, divided
  • 9 tablespoons (4 1/2 ounces) unsalted butter, softened, plus more to butter the pan
  • 2 teaspoons lemon zest
  • 3 large eggs, separated
  • 1 1/4 cups (5 1/2 ounces) all-purpose flour, plus more to flour the pan
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar, to serve (optional)
  1. In a medium bowl, cream together 1/4 cup of the sugar with the softened butter and lemon zest until pale and fluffy, 2 to 3 minutes. Add the egg yolks and mix in until fully combined. Set aside.
  2. Place the egg whites in a large, clean bowl. Whisk them while gradually pouring in the remaining 1/2 cup of sugar, then continue to whisk until stiff peaks form, about 5 minutes. Fold roughly 1/3 of the egg mixture into the butter mixture to loosen it.
  3. Add the remaining whisked egg white mixture into the butter mixture. Sift in the flour, baking powder, and salt. Gently fold the mixture together just until no flour-y patches remain—be careful not to over-mix it.
  4. Chill the batter for at least 2 hours, or up to 24.
  5. When you’re ready to bake, preheat your oven to 375º F, then generously butter and flour a madeleine pan. Fill each cavity of the pan about 3/4-full with batter, then bake for 12 to 15 minutes until the madeleines are slightly domed and have golden-brown edges.
  6. Pop the madeleines out of their pan onto a cooling rack. Allow to cool for a few minutes, then dust with powdered sugar, if desired, and serve alongside your toast and a hot cup of tea.

See what other Food52ers are saying.

  • Jackie Stauffer
    Jackie Stauffer
  • Cindy
Passionate about cakes, roasted vegetables and anything involving Maldon salt or maple syrup. Izy is a student living in London, UK who spends her spare time blogging and rambling on

2 Reviews

Cindy July 19, 2019
Loved these! The perfect breakfast treat. I have to agree with Jackie's comment below that 11 minutes was long enough in the oven.
Jackie S. June 26, 2015
I loved this recipe. I found 11 minutes was enough in a fully pre-heated oven, but otherwise found this incredibly perfect.