Madeleine

Classic French Madeleines

A delicate sponge scented with brown butter and lemon zest, baked in scallop-shell molds to form the signature hump. Best enjoyed fresh from the oven.

Prep

20 min

Cook

10 min

Total

30 min

Serves

12 madeleines

Difficulty

Medium

Recipe ingredients

• •100 g (3½ oz) unsalted butter, for browning and greasing the molds
• •2 large eggs eggs, at room temperature
• •100 g (3½ oz) granulated sugar
• •120 g (4¼ oz) all-purpose flour, sifted
• •1 lemon zest only, finely grated
• •1 pinch salt

Steps

1. 1 Brown the butter: In a small saucepan, melt the butter over medium heat. Cook, swirling occasionally, until the milk solids turn golden brown and it smells nutty, about 5–6 minutes. Immediately remove from heat and pour into a bowl to stop cooking. Let cool to room temperature (it should be liquid, not hot).
2. 2 In a large bowl, whisk the eggs and sugar together until pale and thick, about 2–3 minutes. Add the lemon zest and salt, and whisk to combine.
3. 3 Sift the flour over the egg mixture and fold gently with a spatula until just combined—do not overmix.
4. 4 Pour the cooled brown butter into the batter and fold until fully incorporated. The batter will be thin and shiny.
5. 5 Cover the bowl and refrigerate for at least 1 hour, or preferably overnight. This resting period is essential for the characteristic hump to form during baking.
6. 6 Preheat the oven to 200°C (400°F). Generously butter the madeleine mold (scallop-shell) and dust with flour, tapping out the excess.
7. 7 Spoon the cold batter into the molds, filling each cavity about 3/4 full. Do not spread it—leave it mounded.
8. 8 Bake for 8–10 minutes, until the madeleines are golden around the edges, the hump has risen, and the centers spring back when lightly touched. Remove from the oven and immediately unmold onto a wire rack.
9. 9 Serve warm or at room temperature. Madeleines are best eaten the same day.