Classic Parisian Madeleines
Breakfast · Gifts from the Kitchen · Time: 12 hr 45 min · Servings: 12 · Difficulty: Easy
Light, lemon-scented madeleines with a delicate crumb and signature hump — just like the ones in Paris
There’s something quietly magical about madeleines. They’re simple, delicate, and unassuming — yet when done right, they feel incredibly special.
I first had a truly memorable madeleine in Paris, where the shell-shaped cakes were served warm, with lightly crisp edges that gave way to a soft, moist, and citrusy centre. It was so simple, yet so perfect — the kind of bake that reminds you how powerful simplicity can be.
This version brings that same charm into your kitchen. Made with beurre noisette (browned butter) and a well-rested batter, these madeleines develop a deeper flavour, a tender crumb, and that signature hump we all love. The overnight rest allows the batter to hydrate and relax, giving you both better texture and a more pronounced rise in the oven.
Ingredients
- 95 g all purpose flour
- 4 g baking powder
- a pinch of salt
- 90 g granulated sugar
- 2 g large eggs (about 100g)
- 1 tsp brown sugar
- 1 zest whole lemon
- 85 g unsalted butter (browned)
For Dusting
- 10 g powdered sugar
Directions
- Make the Beurre Noisette Melt the butter in a small saucepan over medium heat. Let it cook until it turns golden and smells nutty, about 5 to 7 minutes. Remove from heat and allow it to cool.
- Prepare the Dry Ingredients In a small bowl, sift together the flour, baking powder, and salt. Set aside.
- Whisk Eggs and Sugar In a medium bowl, whisk the eggs, granulated sugar, brown sugar, and lemon zest for 2 to 3 minutes, until pale and slightly thickened. A hand mixer can help achieve a lighter texture.
- Combine the Batter and the Brown Butter Gently fold the dry ingredients into the egg mixture until just combined. Avoid overmixing to keep the batter light and tender.Slowly pour in the cooled beurre noisette, folding gently with a spatula until fully incorporated.
- Rest the Batter Cover the bowl with cling film, pressing it directly onto the surface of the batter, then cover the bowl again. Refrigerate for at least 1 hour, preferably overnight for best results
- Prepare the Moulds Preheat the oven to 200°C. Brush the madeleine moulds generously with melted butter, making sure to coat all the grooves. Lightly dust with flour, then tap out any excess. This helps prevent sticking and gives the madeleines their clean, defined shape.
- Fill the Moulds Gently loosen the chilled batter. Transfer to a piping bag and fill each mould about two-thirds full.
- Bake Bake at 200°C for 5 minutes, then lower the temperature to 175°C and continue baking for another 5 minutes, until the madeleines are risen and lightly golden with a signature hump.
- Cool and Serve Remove from the moulds while still warm. Dust lightly with powdered sugar and serve immediately.