Classic Vanilla Madeleines

Delicate, buttery, and irresistibly light, Madeleines are the epitome of French baking elegance. With their golden edges, soft crumb, and signature little hump, these shell-shaped cakes are as beautiful as they are delicious. Perfect alongside a cup of tea or coffee, they’re one of those recipes that prove simplicity done well is pure magic.

The secret to a perfect Madeleine? It’s all in the batter rest, the cold moulds, and that moment of golden perfection when they rise in the oven. Let’s bake.

Makes: around 30 Madeleines

Ingredients

• 4 eggs

• 200 g caster sugar

• 180 g plain flour

• 45 g almond flour

• 2tsp (8g) baking powder

• 140 g unsalted butter, melted and cooled

• 55 g full-fat milk

• 1 tsp vanilla extract (or seeds from 1 vanilla bean)

Method

1. Mix Eggs and Sugar
In a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium speed for 3–5 minutes until the sugar dissolves and the mixture becomes pale, light, and thick.
You’re looking for ribbons to fall from the beater — that airy texture is what gives Madeleines their signature hump later.

2. Sift Dry Ingredients
In a separate bowl, sift together the plain flour, almond flour, and baking powder. This helps distribute the leavening evenly and ensures a light crumb.

3. Combine Wet and Dry
With the mixer on low–medium speed, add the dry ingredients to the egg mixture in three additions, mixing just until each addition is incorporated.
Avoid over-mixing a gentle hand keeps the batter delicate.

4. Incorporate Remaining Wet Ingredients
Reduce the mixer to low speed and slowly pour in the melted butter, milk, and vanilla. Mix until just combined.
The batter should be glossy, smooth, and slightly thick a little patience here makes all the difference.

5. Rest the Batter
Cover the bowl tightly with cling film and refrigerate for at least 2 hours (or overnight).
This rest allows the gluten to relax and the batter to thicken, creating that perfect hump when baked.

6. Prepare the Madeleine Moulds
Preheat the oven to 200°C (180°C fan). Brush the moulds lightly with melted butter, place in the freezer for 5 minutes, then repeat.
This double coating ensures a clean release and those beautifully crisp, golden edges.

7. Pipe and Bake
Pipe or spoon the chilled batter into the prepared moulds, filling each about three-quarters full.
Chill the filled tray in the freezer for 10 minutes before baking this cold start enhances the rise.
Bake for 8–10 minutes until golden around the edges and domed in the centre.

Allow to cool for 2 minutes in the tray before transferring to a wire rack to cool completely.

Serving Suggestion

Dust lightly with icing sugar for a classic finish, or dip one end in dark chocolate for a little indulgence. These are best enjoyed fresh on the day they’re baked preferably still a touch warm, with a good cup of coffee.

I also popped a few to see how they where, and a little 2 min warm in the oven, they where still delicious!