Madeleines

Recipe from "The Fundamental Techniques of Classic Pastry Arts"

Adapted by Annemarie Conte

Updated March 10, 2025

  • Christopher Testani for The New York Times. Food Stylist: Samantha Seneviratne.
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Total Time
2 hours
Rating
5(619)
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

  • 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

Ingredient Substitution Guide
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

  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

5 out of 5
619 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.

Daniela

The easiest, most foolproof recipe ever! The hardest part is cleaning the pan. I brush the molds with a little of the melted butter and then sprinkle with flour. I mix everything in a 4 cup glass measuring cup (takes up less room in the fridge). I don’t have a pastry bag. The batter is stiff after an hour in the fridge. It’s a snap to push the batter out of the measuring cup with a dinner knife and literally cut it off against the edge when the mold fills. Absolutely yummy! A little sprinkle of dermarara sugar on top (actually the bottom once unmolded) adds a delightful crunch.

hailren

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.

Emilio

do you take them out immediately, or let them cool in the pan?

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Credits

Adapted from "The Fundamental Techniques of Classic Pastry Arts"

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