Classic French Madeleines

Famous French novelist Marcel Proust immortalized the Madeleine in his 1923 book À la recherche du temps perdu (In Search of Lost Time) . In it he wrote:
"She sent for one of those squat plump little cakes called “petites madeleines,” which look as though they had been molded in the fluted valve of a scallop shell … I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake.  No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me.  An exquisite pleasure invaded my senses …"
Course Bakery
Cuisine French


  • 1 stick unsalted butter
  • 2 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 cup all purpose flour
  • tsp baking powder
  • ¼ tsp salt
  • 3 large eggs at room temperature
  • ¾ cup granulated sugar


  • Cut the butter into small pieces and put in a heavy saucepan over medium heat.
  • Once melted reduce to low and cook the butter for a further 10 minutes until browned.
  • Pour into a bowl and add vanilla extract and lemon zest. Set aside.
  • In a medium bowl whisk together the flour, baking powder and salt. Set aside.
  • In a separate bowl beat the eggs and sugar until it reaches the ribbon (about 4 minutes - should be thick and pale in color).
  • Now fold the dry ingredients into the egg mixture in 3 batches taking care not to over mix.
  • Lastly fold in the melted butter and refrigerate for 4 hours or up to 2 days. 30 minutes before baking take your mixture out the refrigerator.
  • Butter your Madeline own and sprinkle with flour. Bake are 375 degrees for 14 minutes. Leave them to cool for 10 minutes before removing from the pan.
  • Dust with confectioners sugar or dip in chocolate.


Keyword Baked Goods, Madeleine

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