Classic French Madeleines – Soft, Buttery, and Perfectly Humped
Light and buttery French madeleines with that signature hump — the perfect afternoon treat made from a chilled batter for the best results.These Classic French Madeleines are the perfect little cakes to accompany your afternoon tea or coffee. Light, buttery, and delicately sweet with a hint of honey, they offer a soft crumb and a gentle crisp edge. But the real magic lies in their signature “hump” — a mark of a well-rested batter and proper baking technique. The secret? A 24-hour rest in the fridge for that essential thermal shock in the oven. Whether you're baking madeleines for the first time or perfecting your technique, this recipe ensures golden, tender results every time. Serve them warm or dusted with powdered sugar — they’re irresistible either way.
Servings 30 madeleines
Ingredients
Madeleine Batter
- 200 g butter
- 195 g sugar
- 20 g honey
- 200 g eggs room temperature
- 200 g flour
- 6 g baking powder
Instructions
- In a saucepan, melt the butter and heat it to around 70°C. Let it cool slightly.
- In a mixing bowl, whisk together the sugar, honey, and eggs until combined.
- In the bowl of a stand mixer, sift together the flour and baking powder.
- Slowly add the egg mixture to the dry ingredients on low speed until smooth.
- Finally, add the lukewarm melted butter and mix until fully incorporated.
- Cover the batter and refrigerate for 24 hours.
- ⚠️ This rest is crucial for creating the classic madeleine “hump.” The batter must be cold to create the thermal shock during baking.
Baking
- Preheat the oven to 220°C (428°F).
- Pipe the cold batter into madeleine molds (greased if not silicone), filling each cavity about ¾ full.
- Bake at 220°C for 5 minutes, then lower the oven to 170°C (338°F) and bake for another 5–7 minutes until puffed and golden.
- Let cool slightly before removing from the molds.
